The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs

Fabio Fanari, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni and Massimiliano Grosso
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Fabio Fanari: Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy
Francesco Desogus: Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy
Efisio Antonio Scano: Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy
Gianluca Carboni: Agris Sardegna, Agricultural Research Agency of Sardinia, 09123 Cagliari, Italy
Massimiliano Grosso: Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy

Sustainability, 2020, vol. 12, issue 7, 1-14

Abstract: “Pani carasau” is a traditional Sardinian bread, made with re-milled durum wheat semolina, with a long shelf-life. The production process is highly energy consuming, but its automation can make it more energy-efficient and sustainable. This requires a deep knowledge of the rheological parameters of the doughs. This study investigated the rheological properties of doughs—prepared by mixing semolina with water, yeast, and salt—as a function of the relative amount of the ingredients. The rheological measurements were carried out by an Anton Paar MCR 102 rheometer, equipped with a plate–plate fixture. In more detail, frequency sweep and creep tests were performed. It was found that doughs obtained with different amounts of ingredients showed significant differences in the rheological responses. The addition of water led to a significant decrease in the viscosity and improved the deformability of the dough. In addition, the yeast addition produced a viscosity decrease, while the presence of salt produced an improvement of the three-dimensional gluten network characteristics and, consequently, of the strength of the dough. In addition to the production process of pani carasau, this work contributes to improving the general performance of the doughs used in the production of flour-and-semolina-based foods.

Keywords: breadmaking; Burgers model; dough rheology; water; ingredients; kneading; salt; semolina; sustainability; yeast (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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