THE INFLUENCE OF THE KNEADER TYPE ON THE RHEOLOGICAL PROPERTIES OF DOUGH

This study presents the comparative analysis of three kneaders with different construction, showing the effects of kneading on dough obtained with the same flour, with the purpose of pinpointing that not only the rheological characteristics of the flour influence the rheological properties of dough, but also the type of kneader used in the process of kneading. This has direct influences on dough behavior, leaving place for open discussions about the differences observed, between the amount of energy introduced into the dough, the quantity of added water, the gas retention of dough pieces and many others. In the first part of the paper, three kneaders used for tests are presented, next to the method used for analysis, in order to explain the differences in the kneading process and real influences over the obtained dough, using similar conditions. The second part of the paper presents the kneading curves and the ones with the level of introduced energy obtained during tests. The analysis on the obtained curves, show different developments of dough, which pinpoint the direct influence of the type of kneader on the processes like: stability, softening, gluten network development, etc. In the final part of the paper, it is analyzed the influence of changing the speed at the kneading arm over dough properties, development of kneading curves, different energy levels introduced in the dough and changes in the final product. Considering the fact that all tests were performed in similar conditions (same recipe, flour, temperature parameters) but the final products are different, this paper wishes to pinpoint the necessity of another rheological analysis which is made during the kneading process and adapted to every type of kneader, analysis which can be realized with the device and method developed.