Mechanoactivation of Aqueous Solutions as a Way to Improve Mixing and Structure Formation in Disperse Systems

Abstract

Dough making is one of the most complex in bread making. Mixing of flour with liquid components (water, aqueous solutions) is a complex process of surface interaction associated with overcoming the surface energy at the interface between phases. The intensity of the formation of a homogeneous mixture of flour and liquid components, which is subsequently converted into dough, determines the structural and mechanical properties of the dough. The aim of this work was the theoretical substantiation and experimental confirmation of the influence of preliminary mechanical treatment of liquid components on the process of dough mixing and structure formation in the aqueous disperse system. The adhesive interaction of the free-flowing material with the liquid was theoretically analyzed. It was shown that the surface energy at the phase interaction interface should be reduced. It was experimentally established that mechanical action on water and aqueous solutions reduces the surface tension by 20–30%. It was determined that, in mixing of flour and liquid components of dough, preliminary mechanical treatment improves wetting, increases elasticity, and decreases the time of structure formation in dough. The specific power during kneading is reduced by 15–20%. Rheological study with a Rheotest viscometer, Structurometer ST 2, and Rehbinder conical plastometer showed improvement of the structural and mechanical properties of the dough: an increase in the ultimate shear stress by 20–25%, a decrease in the adhesion by 30–40%, an increase in the elastic properties after kneading up to 10%, and an increase in water-binding capacity. The studies were carried out on laboratory equipment and under industrial conditions at OAO Kemerovokhleb enterprises.

Dough making is one of the most complex in bread making. Mixing of flour with liquid components (water, aqueous solutions) is a complex process of surface interaction associated with overcoming the surface energy at the interface between phases. The intensity of the formation of a homogeneous mixture of flour and liquid components, which is subsequently converted into dough, determines the structural and mechanical properties of the dough. The aim of this work was the theoretical substantiation and experimental confirmation of the influence of preliminary mechanical treatment of liquid components on the process of dough mixing and structure formation in the aqueous disperse system. The adhesive interaction of the free-flowing material with the liquid was theoretically analyzed. It was shown that the surface energy at the phase interaction interface should be reduced. It was experimentally established that mechanical action on water and aqueous solutions reduces the surface tension by 20–30%. It was determined that, in mixing of flour and liquid components of dough, preliminary mechanical treatment improves wetting, increases elasticity, and decreases the time of structure formation in dough. The specific power during kneading is reduced by 15–20%. Rheological study with a Rheotest viscometer, Structurometer ST 2, and Rehbinder conical plastometer showed improvement of the structural and mechanical properties of the dough: an increase in the ultimate shear stress by 20–25%, a decrease in the adhesion by 30–40%, an increase in the elastic properties after kneading up to 10%, and an increase in water-binding capacity. The studies were carried out on laboratory equipment and under industrial conditions at OAO Kemerovokhleb enterprises.