Optimization of Sweet Bread Dough Processing Conditions by Twin Screw Extrusion
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J.-Y. Wu
Abstract
Effects of material feed rate, water addition amount, screw speed and sets of kneading elements on sweet bread dough handling properties and bread qualities were studied by Response Surface Methodology in twin screw extrusion. Results showed that dough stickiness was significantly affected by water addition amount and screw speed (p < 0.001, R2 = 0.9227). Firmness of bread crumb and spread ratio, which is an index for bread appearance, were both significantly affected by water addition amount, screw speed, and sets of kneading elements (p < 0.001, R2 = 0.8940; p < 0.001, R2 = 0.8884). The optimal conditions for sweet bread dough processing are water addition amount ranging from 45 to 50 %, screw speed ranging from 180 to 280 min−1, with material feed rate and kneading element set fixed at 40 min−1 and ten, respectively.
© 2003, Carl Hanser Verlag, Munich
Artikel in diesem Heft
- Contents
- Contents
- Editorial
- Fourth of a Series: Pioneering Polymer Industry Developments: The First Continuous Kneading Machines
- Screw Extrusion
- Prediction of Residence Time Distribution in EZ and KE Element of a Ko-Kneader by using CFD Method
- Computational Study of Velocity Field in the KE Element of a Modular Ko-Kneader with CFD Method
- Optimization of Sweet Bread Dough Processing Conditions by Twin Screw Extrusion
- Experimental Development of Processing Technology for Yuba-like Films Using Twin Screw Extrusion
- Die Extrusion
- Flow Analyses in a Spiral Mandrel Die Assuming Wall Slip
- Effect of Elongational Viscosity on the Flow in a Flat Die
- Measuring Polymer Melt Density and Viscosity in Real-time during Extrusion Processes using Ultrasound Sensors Fusion
- Film
- Scale-up Rule for Double Bubble Tubular Process of PA6 Film
- Molding
- Analysis of the Morphological Development of PBT/ABS Blends during the Twin Screw Extrusion and Injection Molding Processes
- Investigation of the Mechanical Properties and Chemical Resistance of PC/PBT/Impact Modifier Blends
- Structure Development in Injection Molding of Isotactic Polypropylene, its Blends, Compounds and Dynamic Vulcanizates
- The Flow Behavior of Core Material and Breakthrough Phenomenon in Sandwich Injection Molding
- The Flow Behavior of Core Material and Breakthrough Phenomenon in Sandwich Injection Molding
- PPS News
- PPS News
Artikel in diesem Heft
- Contents
- Contents
- Editorial
- Fourth of a Series: Pioneering Polymer Industry Developments: The First Continuous Kneading Machines
- Screw Extrusion
- Prediction of Residence Time Distribution in EZ and KE Element of a Ko-Kneader by using CFD Method
- Computational Study of Velocity Field in the KE Element of a Modular Ko-Kneader with CFD Method
- Optimization of Sweet Bread Dough Processing Conditions by Twin Screw Extrusion
- Experimental Development of Processing Technology for Yuba-like Films Using Twin Screw Extrusion
- Die Extrusion
- Flow Analyses in a Spiral Mandrel Die Assuming Wall Slip
- Effect of Elongational Viscosity on the Flow in a Flat Die
- Measuring Polymer Melt Density and Viscosity in Real-time during Extrusion Processes using Ultrasound Sensors Fusion
- Film
- Scale-up Rule for Double Bubble Tubular Process of PA6 Film
- Molding
- Analysis of the Morphological Development of PBT/ABS Blends during the Twin Screw Extrusion and Injection Molding Processes
- Investigation of the Mechanical Properties and Chemical Resistance of PC/PBT/Impact Modifier Blends
- Structure Development in Injection Molding of Isotactic Polypropylene, its Blends, Compounds and Dynamic Vulcanizates
- The Flow Behavior of Core Material and Breakthrough Phenomenon in Sandwich Injection Molding
- The Flow Behavior of Core Material and Breakthrough Phenomenon in Sandwich Injection Molding
- PPS News
- PPS News
