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Technique Study of Vacuum Dough Mixing
Technical Study on vacuum dough mixing for the quality of diverse flour products
1 Vacuum dough mixing means flour is mixed under vacuum condition. Vacuum dough mixing makes protein molecule and starch molecule absorb water rapidly and thoroughly and promote the transformation of the dough’s protein meshwork. Sufficient water absorption is an important condition for the formation of protein meshwork and starch pasting.
2 Vacuum dough mixing makes dough contain 30% to 45% of water.(The proportion of water varies with gluten content and detail type of flour product.) The needed vacuum degree is -0.06 to -0.08 Mpa.
2 Compared with ordinary dough mixing, dough absorbs 10% to 20% of more water.(The dough is not allowed to cling to rollers. )
3 Free water in dough decreases so the dough little clings to rollers and flour products made from the dough little melt in soup.
4 Flour particles absorb water thoroughly and the water is well distributed among the particles, which ensures the dough with even color and chromatic difference doesn’t appear on the dough sheet.
5 The space among molecules is under vacuum condition, which enhances the intensity and density of the dough. The flour products made from the dough don’t easily break in production process.
6 Two-phase double-speed mixing is adopted in vacuum dough mixing, that is high-speed mixing of water and flour and low-speed dough kneading. The high rotary speed is 100 to 130 revolutions per minute and the low rotary speed is 30 to 50 revolutions per minute. The whole process needs about 9 to 15 minutes. Because of short mixing time, low rotary speed and little air resistance, the temperature of the dough rises less than 5℃, which avoids protein denaturation and damage of gluten meshwork.