Effect of mixing on puff pastry dough microstructure and rheology | 61242
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Effect of mixing on puff pastry dough microstructure and rheology

Joint Webinar: 11th International Conference on Food Science and Food Safety & 6th International Conference on Nutrition, Food Science and Health Management

November 22, 2022 | Webinar

Dinesh Khadka

University of Greenwich, United Kingdom

Keynote: J Nutr Food Sci

Abstract :

Puff pastry structures are unique with large but irregular pocket of air nearly always distributed horizontally. This structure is formed during the lamination process which is simply alternating thin layers of fat and dough. In dough mixing prior to lamination, the distribution of dough ingredients and the hydration phase occur along with the mechanical energy input. Hydration process significantly modifies the Gluten structure in dough. The interaction of the water with flour instantly forms interlinked gluten networks within the dough. During the resting period Gluten swells and allows them to form into a continuous protein chain of networks which subsequently gives the dough a unique viscoelastic structure. Whilst baking of the puff pastry, the moisture within in the dough vaporises casing it to expand whilst trapped within the coagulated gluten network within the dough layers. This expansion causes the rise of the pastry and gives the final product its specific characteristics of the puff pastry, such as a good structure, texture and mouth feel of light flaky pastry. Mixing is a critical operation in food processing where, apart from the obvious function of mixing ingredients, the structure of the food is often formed. Various research show that mixing must be conducted with the correct input energy and revolution of the shaft in order to optimise the finished product quality. There are two stages of dough mixing; one is the homogenisation of the ingredients, and the other is the development of dough structure by the mechanics of mixing energy that is torque ((P x 60) / (2N)). The changes of the rheological behavior of dough induced by the mixing speed have a very high influence on dough microstructure. The wheat flour dough network has been studied using scanning electron microscopy (SEM) and Rheometer.

Biography :

Dinesh Khadka completed his MSc in Food Safety and Quality Management System in 2004 from the Greenwich University and has been working in food industries as various senior management roles; from Technical Manager to General Manager and currently as a Group Food Safety and Innovation Manager in a fast growing private company. He is also a Fellow Member, Registered Food Professional and Mentor and Registered Food Safety Manager affiliated by the Institute of Food Science and Technology (UK). He having worked nearly 20 years in food industry, Dinesh is currently conducting an PhD research on optimization of Gluten development. The research outcome aims to benefit many bakery industries and academia. Dinesh is currently writing three articles on wheat gluten development, dough micro structure and dough rheology. Moreover his abstract has been accepted by the world leading food research institution naming Campden BRI at their 5th International Bakery Technology Conference.