Constructive and technological methods of intensification of kneading and improving the quality of bread

Kneading dough has a great influence on the processing of subsequent technological operations of the bakery production and products quality. The rheological properties change by mechanical action on the dough during kneading, and deep transformations of protein substances and changes in the properties of starch occurred. These changes cause accelerating the process of dough maturation and improvement of the bread quality in terms of specific volume, porosity structure and compressibility of the crumb. At the end of the dough kneading, a homogeneous elastoplastic capillary-porous mass containing flour, water, yeast and other components is formed and physical, colloidal, microbiological and enzymatic processes actively proceed in it. At the kneading stage, rheological properties of the dough are formed, on which the intensity of the fermentation process, the behavior of the dough during cutting depends. In the scientific and technical literature, there is absent the common point of view on the question about ways to intensify the process of dough kneading...