Texture analyzer used for investigation flow properties of fresh and frozen dough

Pavlova, Valentina and Papageorgiou, M. and Raphaelidies, S. (2015) Texture analyzer used for investigation flow properties of fresh and frozen dough. In: Proceedings of 4th International Conference and Exhibition on Food Processing & Technology, 10-12 August, 2015, London, UK.

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This research aimed to investigate flow properties of fresh and frozen dough by Texture analyzer. Texture analysers are
commonly used to investigate the mechanical response directly linked to the surface or the internal structure of materials.
In the food industry, these instruments are used in product development and in quality control. Freezing dough after its
preparation and storing it under frozen conditions until it is baked and consumed, is essential for commercial competitiveness,
quality, and safety of baked products produced for retail, food service, and in‐store bakeries. During frozen storage, gradual
loss of dough strength has been attributed to decrease gluten cross-linking caused by ice recrystallization and redistribution of
the water provoked by a modification in the water binding capacity of dough constituents. However, the quality of the resulting
food product will not be the same as that produced with fresh dough. Axisymmetric squeeze flow with constant contact area
between the dough sample and plates was used to measured force, distance, and time. From these parameters velocity, biaxial
strain, stress, extensional viscosity was calculated. The experiments were done at constant strain rate of 1%, 4%, 7%, and 10%.
Results obtained shown viscoelastic properties of fresh and frozen dough.

Item Type: Conference or Workshop Item (Poster)
Subjects: Scientific Fields (Frascati) > Natural sciences > Chemical sciences
Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 07 Feb 2019 09:32
Last Modified: 07 Feb 2019 09:32
URI: https://eprints.uklo.edu.mk/id/eprint/1674

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