INFLUENCE OF KNEADING RATE ON KINETICS OF WHEAT DOUGH STRUCTURE.

In recent years, the manufacturing processes of products based on wheat cereals, have been in progress regarding the endowment with performant machines, equipment and installations. The quality of the bakery products can be influenced by a number of parameters such as: the physical characteristics of the bakery flour, the production process, the kneading rate, the kneading and the baking time. This paper presents the influence of the kneading rate on the structure of the wheat flour dough through the results obtained during of some experimental researches. [ABSTRACT FROM AUTHOR]