Abstract
In this paper is presented some theoretical aspects and experimental researches about behavior of wheat flour and water dough at kneading, and variations of energy consumption in time of the kneading process. Is present the theoretical curve of variation of rotation momentum at mixer shaft and the model of calculus of specific energy at kneading.The variation of rotation momentum at the shaft of mixing arms of Brabender farinograph, is presented, together with pattern of curves (farinograms) experimentally obtained. Using farinograms experimentally obtained is estimated power consumption during of kneading process and specific energy at mixing of some variety of flour wheat.
Cuvinte cheie
farinograph
Brabender units
farinogram
wheat flour dough
rheological properties
kneading