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PLAYING WITH PRESSURE DURING DOUGH MIXING; AN OVERVIEW IN THE CASE OF SALT & LIPID REDUCTION IN DOUGH
A. LE BAIL (1), n. NAIR (2), M. SADOT (3), G. LERAY (3), s. CHEVALLIER (4), J. CHEIO (5). (1) GEPEA - CNRS - UMR 6144, Nantes, France; (2) Indian Institute of Crop Processing Technology, Thanjavur, India; (3) ONIRIS-UMR CNRS GEPEA 6144, Nantes, France; (4) ONIRIS - UMR CNRS GEPEA 6144, Nantes, France; (5) VMI, Rue Joseph Gaillard, 85600 Montai

Salt and lipid reduction in dough system addresses specific challenges. Salt reduction tends to fasten the mixing and results in more plastic dough which may be also more sticky. NaCl contributes to protein network formation. Besides, lipid tends to make the dough more plastic and tends to to extend the mixing time. The cohesiveness and rheological properties of dough can be adjusted by controlling the gas pressure during dough mixing. 

This presentation proposes an overview on mixing, mixers technology (batch, continuous) and on the interest of playing with pressure during mixing. Experiments have been carried out in a prototype spiral mixer with pressure and vacuum control. During mixing, gas is entrained and also disentrained out of the dough (Chin and al. - 2004) resulting in dough aeration at the end of mixing. Two fields of application will be covered; i) pizza dough (non yeasted) with the objective of having no dough aeration and ii) sliced bread. In the case of pizza dough, the impact of salt / lipid reduction and pressure during mixing on mixing time and on dough properties will be outlined. Insights on the links between pressure during mixing and dough behavior during sheeting will be proposed. In particular, investigations on the plasticity of the dough during mixing and the behaviour during baking (shrinkage and deformation) will be presented. In the case of sliced bread, an experimental design has been used to assess the impact of pressure change during mixing on dough aeration and final bread volume showing the importance of controlling the timing of pressure change during mixing. Dough degasing in the case of mixing under vaccum is very rapid and results will show the importance of controling this phase of the process.

This study was done in EU-FP7 Project PLEASURE (Grant Agreement 289536)

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