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Abstract

The article presents the results of experimental studies on the rheological properties of pasta dough obtained from various types of wheat flour (bakery highest grade, as well as durum varieties of Belarusian selection). The regularities of changes in the yield shear stress, plastic viscosity, and shear rate of the semi-finished product were studied depending on the key technological factors of extrusion: moisture content (0.28–0.335 kg/kg), temperature (25–55 °C), and discharge pressure (up to 88 · 10-5 Pa). The operating principle and design features of the modernized pressing unit and die using special converging-diverging (confuser-diffuser) inserts (according to the patents of the Republic of Belarus No. 23081 and No. 23082) are described. It was established that the use of inserts ensures intensive hydromechanical action, activates the hydration of biopolymers, and stabilizes the dough flow before molding. At the same time, a multidirectional nature of the influence of the inserts' geometry on the structure was revealed: for durum wheat flour, hydromechanical processing leads to additional strengthening and compaction of the three-dimensional gluten network, whereas for the less strong gluten of the highest grade flour, intensive shear causes controlled structural degradation of the network, transforming the semi-finished product into a highly fluid state with low hydraulic resistance in the forming openings.

First Page

79

Last Page

90

References

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