Development of a Small-Scale Motorized Dough Kneading Machine
Keywords:
Dough, kneading machine, roller gap, kneading time, kneading efficiencyAbstract
Dough kneading is an essential operation which enhances development of gluten that gives bread its structure. Manual dough kneading is laborious, energy sapping , and time consuming, even at a small-scale level of production. The study focussed on the development of a motorized dough kneading machine for small-scale use. The machine consists of driver and driven shafts which suspended rollers and conveyor belt, gears, pulleys, work-table, variable speed electric motor and supporting frame. The experimental design adopted for the machine evaluation was 3 x 3 x 4 factorial design. The result showed that the maximum kneading efficiency and capacity were found to be 87% and 38.57 kg/h respectively which occurred at 3.0 mm roller gap. The optimum kneading time associated with 3.0 mm roller gap is 14.0 s. in this study, it is inferred that the developed motorized dough kneading machine is useful for small and medium-scale bakeries, needed to produce final baked products.
References
Dixon J. Rand Poli C. (1995): 'Engineering Design and Design for Manufacturing' , A structural approach, field stone publishers , Conway, MA.
Gisslen, W. (2004) . Professional baking . Hoboken , New Jersey: Wiley . Red Star Yeast. (n.d.) . Creative bread for educators. Retrieved on February 21, 2010, from http://redstaryeast.com/lessons /classroom_baking_lessons/creative_breads_for_educators.php
Hall A.S., Holowenko A . R . , Laughlin H.G . (1983) Schaum's outline series of theory and problems of machine design , McGraw-Hill Publishers Incorporated, New York.
Hwang, C. H. and Gunaseka ran, S. (2001). Determining wheat dough mixing characteristics from power consumption profile of a conventional mixer. Cereal Chemitry, 78 (1): 88-92 .
Khurmi, R.S., and Gupta , J.K . (2003) .A Textbook of Mechanical Engineering Design. Eurasia Publication house (PVT) Ltd. Ram Nagar New Delhi, India .
Khurmi, R.S., and Gupta , J.K. (2005). A Textbook of Machine Design. S. Chand & Company Ltd. Ram Nagar New Delhi, India.
Kordylas, J.M. (1990). Processing and Preservation of Tropical Foods. I st ed . Macmillan Education Ltd, London, pp 65.
Morakinyo, T. A. , Ogunsina , B. S., and Adebayo , A. A. (2014). Adaptation of lmpact Hammer Mill for Crushing Cocoa Pods Husk as a Livestock Feed Constituent. Journal of Agricultural Engineering and Technology, 22(3) , pp 1- 11.
Pyler J. (1988) Baking science and technology, 3rd ed. SOS land publishing CO. Kansas city, Vol. pp. 174-175 .
Rumble, V. (2012). Dough kneader and mi x e r s , http://thehistoricfoodie.wordpress.com/doughÂkneaders-mixers-c [Accessed April 20, 2015].
Zounis, S., and Quail, K. J. (1997). Predicting test bakery requirements from laboratory mixing tests. J. Cereal Sci. 25:185-196.
Downloads
Published
Issue
Section
License
Copyright
With the submission of a manuscript, the corresponding author confirms that the manuscript is not under consideration by another journal. With the acceptance of a manuscript, the Journal reserves the exclusive right of publication and dissemination of the information contained in the article. The veracity of the paper and all the claims therein is solely the opinion of the authors not the journal.