Influence of change in pressure during the kneading of the dough and characteristics of bread

Experiments were carried out to study the effect of pressure changes when the dough is kneaded with a dough mixer with the possibility of temperature control. In this study, three modes of pressure and rotation speed of a mechanical universal ion-ozone mixer were used: 50, 250 and 500 mbar and 100, 150 and 200 rpm, respectively. The objectives were to understand the effect of pressure and speed of a mechanical universal ion-ozone mixer on dough during kneading in order to optimize dough kneading conditions. The results showed that the cavitation of the dough is proportional to the number of revolutions of the universal ion-ozone dough mixer. Higher pressure and higher stirring speed will shorten the time to reach maximum power, which means that stirring times can be shortened. The specific bread volume, porosity fraction and pore size distribution were analyzed to better understand the effect of high pressure on bread quality.