On the use of low protein flours and 'smart' sheeting lines for making bakery products

Chakrabarti-Bell, S, Patel, M, Ng, J and Hawkins, W 2017, 'On the use of low protein flours and 'smart' sheeting lines for making bakery products', Journal of Food Engineering, vol. 209, pp. 36-44.

Document type: Journal Article
Collection: Journal Articles

Title On the use of low protein flours and 'smart' sheeting lines for making bakery products
Author(s) Chakrabarti-Bell, S
Patel, M
Ng, J
Hawkins, W
Year 2017
Journal name Journal of Food Engineering
Volume number 209
Start page 36
End page 44
Total pages 9
Publisher Elsevier Ltd
Abstract Australia is a major exporter of wheat to South East (SE) Asia. Much of this wheat is low protein, fails in standard bake tests and is not traded as bread wheat. Some SE Asian bakeries observed that these doughs spread too significantly to be usable on current bread manufacturing lines. However, high-spread doughs are suited to sheeting lines and can produce high quality products. For confirmation, a pilot-scale dough sheeting line was constructed consisting of four roll-stands and a folder/lapper. Rollers were fitted with sensors to measure roll forces and dough sheet thicknesses. The first roll stand was also used to test flours for dough rheology. The sensors captured flour effects on dough flow quality during sheeting ('sheetability'). The offline dough rheology data correlated with 'online' dough sheetability. The Australian flour doughs flowed more steadily through the roll stands than conventional bread doughs and also produced high quality sandwich breads.
Subject Process Control and Simulation
Food Processing
Keyword(s) Australian wheat
Continuous dough sheeting line
Dough rheology
Dough sheeter test
On-line dough rheology sensors
Sponge-dough breads
DOI - identifier 10.1016/j.jfoodeng.2017.04.001
Copyright notice Crown Copyright © 2017 Published by Elsevier Ltd. All rights reserved.
ISSN 0260-8774
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