Addition of EX to FX-flour blends is not recommended because of the deleterious effect on dough mechanical properties and extensional behaviour, particularly in reducing springiness and cohesiveness.
Effects of soluble inuline (FN)—, partially soluble sugar beet (FX), pea cell wall (SW and insoluble pea hull (EX)—dietary fibres on wheat dough mechanical, extensional and surface-related functional profile have been investigated by response surface methodology, and the parameters derived from the functional profile correlated.
The system consisted of a cassava grater, dough sifter, mechanical press and garifier.
All those results about the functional properties of hydrocolloids concluded that a unique trend did not exist and the impact of hydrocolloids on dough thermo-mechanical properties greatly depend on the nature of the flour components, the chemical structure of specific hydrocolloid and the quantity of added hydrocolloids [75].
The first mechanical dough mixer, attributed to Marcus Virgilius Euryasaces, a freed slave of Greek origin, consisted of a large stone basin in which wooden paddles, powered by a horse or donkey walking in circles, kneaded the dough mixture of flour, leaven, and water.
Arabinoxylans (AX) constitutes the major non-starch polysaccharides in wheat, water-extractable AX (WE-AX) and solubilized high-molecular-mass AX (S-AX) have a positive effect on dough stability and mechanical properties, while water-unextractable AX (WU-AX) has a negative effect [98].
In the literature several works are available showing the chemical and physical effect of pentosan addition but it is still matter of discussion of their effect on the mechanical properties of dough.
At one end, a worker oversees the mechanical mixing of the dough, which is fed through a metal gooseneck before being spread onto a rolling cylinder.
The folding traps the air, the pressing adds mechanical energy, warming the dough slightly and aiding the formation of a network of gluten, a stretchy protein complex.
Though the bakery uses mechanical mixers for the dough, the loaves are shaped by hand, and a crew member, not a machine, decides when they are ready for the ovens.
The entrapped dry air can be a result of mechanical treatment of the dough, leavening using yeast, or leavening using baking powders.
