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The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...

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Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory.

Ulrike Therese Vogt1, Ju Eun Kwak1, Ahmed Raouf Fahmy2

  • 1Technical University of Munich, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany.

Journal of Texture Studies
|February 15, 2023
PubMed
Summary

Dough adhesion is a key challenge in baking. This study introduces a multi-scale approach, combining lab tests, pilot scale, and sensory analysis, to better understand and predict dough stickiness during production.

Keywords:
enzymesmachinabilitystickinesstexture propertieswheat dough

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Area of Science:

  • Food Science
  • Materials Science
  • Rheology

Background:

  • Dough adhesion presents challenges in baked goods production.
  • Current methods for measuring dough stickiness, like force-distance recording, have limitations.
  • A comprehensive understanding of dough adhesion across different scales is needed.

Purpose of the Study:

  • To develop and validate a multi-scale approach for assessing dough adhesion.
  • To compare laboratory, pilot scale, and human sensory assessments of dough stickiness.
  • To investigate the impact of dough-modifying enzymes and storage time on adhesion properties.

Main Methods:

  • Investigated dough adhesion using a pilot scale toppling device, laboratory texture analysis (Chen-Hoseney method), and non-oral human sensory analysis.
  • Varied dough mechanical and adhesion properties using dough-modifying enzymes (bacterial xylanase) and different storage times.
  • Characterized structural changes in wheat dough systems via rheological analysis.

Main Results:

  • The sample treated with bacterial xylanase exhibited the highest adhesion values after 80 minutes of storage across all three assessment methods.
  • Strong correlations were found between pilot scale detachment time and human sensory attributes (Force, Time, Distance, Stickiness) at 80 minutes.
  • Human sensory assessment, while less sensitive than the Chen-Hoseney method, proved effective in predicting dough machinability.

Conclusions:

  • The multi-scale approach effectively characterizes dough adhesion phenomena.
  • Bacterial xylanase significantly impacts dough adhesion, with effects intensifying over storage time.
  • Human sensory analysis offers valuable insights into dough machinability, complementing instrumental measurements.