A small-scale pressurised dough developer for the laboratory

✍ Scribed by T. A. Mitchell

• Publisher: John Wiley and Sons
• Year: 1963
• Tongue: English
• Weight: 631 KB
• Volume: 14
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740140406

✦ Synopsis

Abstract

A laboratory dough developer of only 575 ml. capacity with its associated pressure pump, is described. A major advantage inherent in the design is that the conditions of operation such as pressure, temperature, developer work input and dough consistency may be altered independently. The pump is a constant‐pressure type in which pressure on the dough is applied and maintained through a piston actuated by compressed air. The prototype has produced bread of fine uniform texture in loaf sizes of 100–600 g. Minor improvements in the design are suggested.