Cereal Chem 51:648 - 657.  |  VIEW ARTICLE
Implications of the Mechanical Development of Bread Dough by Means of Sheeting Rolls.

R. H. Kilborn and K. H. Tipples. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

The GRL-1000 laboratory dough mixer was used to premix bread-dough ingredients at slow speed prior to development for Chorleywood-type process bread by one of two methods. In the first method development was achieved with the GRL-1000 mixer at 105 r.p.m. In the second method a modified stand of sheeting rolls was used to subject the dough to a sheeting and folding treatment that proved capable of fully developing the dough after about 15 "folds" (each fold was equivalent to two consecutive sheetings through rolls set at 7/32 and 5/32 in., followed by folding in two and rotation through 90 degrees ready for the next sequence of sheeting and folding). Mechanical efficiency of the sheeting rolls was determined so that net energy measurements made during sheeting could be compared directly with net energy data obtained with the dough mixer. Optimum dough development, as judged by dough-handling properties, mixing curves, and bread quality, was achieved by sheeting roll treatment with only 10 to 15% of the net energy required for peak development with the dough mixer.