Dough Mixing Time: Impact on Dough Properties, Bread-Baking Quality andConsumer Acceptability

Abstract

Dough structures undergo physical deformation during the mixing and fermentation operations affecting doughrheological behaviour and breads’ texture. These effects could eventually reduce consumers’ willingness-to-by theproduct (bread) and in some cases resulted to its rejection. The impact of dough mixing time on dough properties,bread-baking characteristics and consumer acceptability were evaluated. Dough properties (weight and height) andbread-baking characteristics (weight, height, specific volume, and baking loss) were determined using a standardprocedures. Mixing time varied from 10 to 50 min. Consumer acceptability was conducted in a standard sensoryevaluation room, using untrained panellists to score the sensory attributes (crumb colour, crust colour, crumbtexture, flavour, aroma and shape) of bread. Results showed a significant decrease in the dough weight withincrease in the corresponding heights. Whereas the bread weights decreased, specific loaf volume and baking lossincreased significantly with increasing dough mixing time. All the sensory attributes of bread samples evaluated bythe panellists were significantly different except the taste. Though, overall acceptability scores for bread samplesdid not differ significantly with mixing time up to 30 minutes, but preference was more on bread processed fromdough mixed for 20 minutes. Therefore, mixing dough for 20 minutes could be a way to enhance consumeracceptability of bread