Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/143291
Title: FROZEN DOUGH: ITS QUALITY ATTRIBUTES AND DESIGNING OF PROCESS CONTROLLERS
Authors: TURKAY KONDAKCI
Keywords: frozen dough, freezing, process control, dough property, modeling, bread quality
Issue Date: 21-Aug-2015
Citation: TURKAY KONDAKCI (2015-08-21). FROZEN DOUGH: ITS QUALITY ATTRIBUTES AND DESIGNING OF PROCESS CONTROLLERS. ScholarBank@NUS Repository.
Abstract: FROZEN DOUGH IS A MAJOR ALTERNATIVE TO CONVENTIONAL BREADMAKING. HOWEVER, THERE ARE STILL SIGNIFICANT QUALITY ISSUES FOR FROZEN DOUGH. THEREFORE, THIS RESEARCH AIMED TO INVESTIGATE THE QUALITY ATTRIBUTES OF FROZEN DOUGH AND TO DEVELOP PROCESS CONTROLLERS TO IMPROVE THE QUALITY OF BREAD. XANTHAN GUM AND SODIUM ALGINATE SHOWED DOUGH STRENGTHENING EFFECTS BY INCREASING RESISTANCE TO UNIAXIAL DEFORMATION, AND DECLINING DOUGH WEAKENING COEFFICIENTS, BUT DECREASED DOUGH EXTENSIBILITY AND BUBBLE BURST STRAIN. HIGHER FLOUR PROTEIN CONTENT (9.5 -11 %) HAD BETTER RESISTANCE TO FREEZING DAMAGE. FASTER FREEZING RATES MADE DOUGH WITH HIGHER EXTENSIBILITY AND A LESS DAMAGED MICROSTRUCTURE, BUT LOWERED TOTAL GAS PRODUCTION. FREEZING AT -30 °C HAD BETTER FORM RATIO OF STEAMED BREAD THAN THOSE FROZEN AT -20 AND -40 °C. MATHEMATICAL MODEL PRODUCED A GOOD AGREEMENT WITH THE EXPERIMENTAL DATA. PI CONTROLLER WITH HAGGLUND-ASTROM TUNING SHOWED HIGHER SPECIFIC VOLUME FOR BAKED BREAD AND MODEL-BASED C
URI: http://scholarbank.nus.edu.sg/handle/10635/143291
Appears in Collections:Ph.D Theses (Open)

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