engleski

Impact of physical properties on mixture homogeneity and bread quality

Mixing of food powders is a common operation in food industry. The mixing mechanism is the result of complex hydrodynamic and rheological properties as well as chemical and physical interactions between the components. Most food powders are known to be cohesive, many agglomerate spontaneously when exposed to moist atmosphere or elevated storage temperature. The aim of this work was to make a spatially homogeneous product composed of wheat flour (type 400) and triticale flour. Triticale flour was from two different species (Bc 1280/99 and Clercal). Materials were mixed in different component ratios (10:90 ; 20:80 and 30:70). The influence of difference in chemical composition and particle size on the homogeneity of two-component mixtures was studied. Determination of optimal duration of mixing and degree of homogeneity were performed. The experiments were done in “ Turbula” shaker-mixer which is used for the homogeneous mixing of powdery substances with differing specific weights and particle sizes. Triticale is not a common component in bread making because of its chemical composition. Therefore, it was interesting to analyze breads from these mixtures and perform their sensory evaluation.

solid mixing; triticale; “ Turbula” mixer

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