International Journal of Engineering Trends and Technology (IJETT) – Volume 21 Number 9 – March 2015
Spatial Kinematic Linkage for Dough Kneading
Mechanism
Miss Supriya B. Jagatap1, Prof. A. R. Suryavanshi 2
1
2
P.G Student in Mechanical Engineering, Dnyanganga College of Engineering & Research, Narhe, Pune – 411041.
Assistant Professor, Mechanical Engineering, Dnyanganga College of Engineering & Research, Savitribai Phule Pune
University, Pune - 411041
Abstract— Dough kneading machine is used for the formation of
dough. Quality of dough is depending upon kneading process.
Kneading is the process where the gluten is developed from the
protein fragments embedded in the flour granules in between the
starch particles that separate them. It can occur in the presence
of moisture which converts the flour protein fragments into
gluten fibrils (tiny fibers). The conventional process of kneading
is either by hand or by use of machine. In conventional method
the container rotates the dough moves against the fixed blade
and thus the profile of blade makes the dough to topple upside
down this leads to kneading action. But this action is insufficient
as there is no shearing mechanism in this action that would lead
to proper kneading of dough and gluten formation. The aim of
this study is to design development and analysis of spatial
kinematic linkage for dough kneading mechanism that would
improve the shear action and gluten formation to produce better
quality dough at higher production rate.
Keywords— Dough Kneading mechanism, Dough mixer, Shear
action, spatial linkage
I.
INTRODUCTION
A dough mixer is an appliance used for household or
industrial purposes. It is used for kneading large
quantities
of dough. The dough structure and rheological properties are
obtained by physical, colloidal and biochemical processes
during the kneading operation. The kneading process differs
from a regular mixing process due to the different
characteristics of the mixture components, mainly flour and
water which are the basic components of dough. Only the first
stage of kneading can be considered a mixing of the
components, until the flour particles begin to hydrate and
swell. Dough linking occurs with the release of hydration heat,
which is around 113 Joules for a gram of dry substance in the
flour, rising the dough temperature. The elastic properties and
rheological characteristics of bakery dough are obtained
during the next stage of kneading, when the linked dough is
subjected to deeper mechanical actions; then the dough easily
comes off the tank walls and gains a smooth and glazed
surface. The dough optimal development occurs within a
certain range of time (2-20 min), depending on the flour
quality, amount of added water, speed of kneader bodies
(namely, kneader arm and bowl) [1].
ISSN: 2231-5381
Dough development, which is the term used to describe the
processes by which the dough reaches proper gluten
microstructure, involves a combination of mechanical,
chemical, and biological changes to the flour constituents
comprising the dough mass (Institute, Bread Research, 1991;
Williams, 1975). If the dough is mixed for an excessively long
period of time overdevelopment occurs and the dough is no
longer strong enough to retain the gas bubbles generated
during baking. On the other hand, insufficient mixing fails to
produce a sufficiently cross-linked network, and the dough is
underdeveloped. The dough-kneading drive is based on the
Hooke’s joint, but it follows a wobbling motion that kneads
dough in the tank [2]. This paper briefs about the mixing of
dough in food industries. Section 2 describes the traditional
method of dough mixing. Section 3 briefs about the design of
driving system of dough kneading mechanism followed by
conclusion.
II.
TRADITIONAL METHOD OF
DOUGH MIXING
In case of process industries, process of mixing and
stirring forms an integral and the important part of the total
manufacturing process. Mixing is the process which
determines uniformity and overall quality of product. Food
industry mainly the Bakery product industry utilizes the
mixing and kneading process to a large extent, the
conventional process of kneading is either by hand or by use
of machine.
Fig.1: Traditional Method of Dough Mixing
The motor drives the rotating container about its own axis at a
low speed, the contents of mixture to be kneaded are poured
into the container where as the fixed blade with a tumbler
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International Journal of Engineering Trends and Technology (IJETT) – Volume 21 Number 9 – March 2015
profile is introduced into the container from the top as shown
in fig. 1.
As the container rotates the dough moves against the fixed
blade and thus the profile of blade makes the dough to topple
upside down this leads to kneading action. But this action is
insufficient as there is no shearing mechanism that would lead
to proper kneading of dough and gluten formation thus there is
need of a special mechanism that would expedite the shear
action and gluten formation to produce better quality dough at
higher production rate.
A. Kinematic Link
Each part of a machine which moves relative to some
other parts is known as kinematic link. A link need not to be a
rigid body, but it be a resistant body. The linkages are two
types, (1) Planner motion, (2) Spatial motion.
A body is in planar motion if all its particles move in
parallel planes, i.e. when the true paths of all its particles can
be represented on a single plane parallel to the planes of the
moving particles. A mechanism whose links have planar
motions all parallel to the same plane is called a planar
mechanism, for examples The four-bar linkages, the slider
crank mechanism, gear on parallel shafts, the disk cam with
reciprocating follower, etc.
A body is in spatial motion if all its particles do not move
in parallel planes. A Mechanism whose one link having spatial
motion or it may have a number of links whose planar motion
are not parallel to a common plane. The Hook universal joint
is familiar spatial linkage it is also a representative of the
spatial case of spherical mechanism [3].
B. Kneading Mechanism
This is the process of forming dough to develop the
elasticity of the gluten. This can be done by hand, the
traditional method, or with an electric mixer equipped with a
dough hook. The way ingredients are mixed affects the final
product. The dough must be well mixed to combine the
ingredients uniformly, with a uniform texture, as well as
effectively developing the gluten and distributing the yeast
throughout. If this is not done, the texture and shape of the
final product will suffer. The dough should be kneaded until it
is smooth and moderately elastic. The presence of one or two
bubbles beneath the surface of the dough is a sign that the
dough is sufficiently well kneaded. Fat and sugar have a
tendency to slow the development of gluten, so rich breads
may require longer kneading. Over-kneading may result in
sticky dough but this is rarely a problem except with powerful
commercial mixers.
C. Applications of dough kneading Mechanism
The dough kneading machine with 4-R spatial kinematic
linkage,
1. Production of dough used in Indian food industry.
2. Production of pharmaceutical & medicinal products.
3. Production of food product
4. Bakery industry.
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III. DOUGH KNEADING MECHANISM
Dough kneading mechanism has been successfully
used to solve various dough mixing problems. Spatial
kinematic linkage for dough kneading mixer is the standard
mixing device which is widely used in food industry.
Gheorghe Voicu, Gheorghe Constantin, E.M. Stefan,
George Ipate, [1] conducted experimental study on the
rheological characteristics of the doughs obtained from FA480 wheat flour and ryeflour mixtures in different ratios (0, 10,
20, 30 and 40%), purchased from regular stores. The
measurements were made using an electronic Brabender
farinograph and a kneader with a planetary spiral arm
equipped with a torque transducer and a proper strain gauge.
The data acquisition and plotting of torque variation at the
resistant shaft of the kneader was performed on the computer,
using a special data acquisition system. The farinograph
parameters given by the obtained curves were then analyzed
for the five types of dough, as well as the shape of the curves
and the parameters for the torque variation at the shaft.
Kneading curves may vary depending on the amount of added
water, flour quality, auxiliary added materials and the
kneading equipment.
Hadi Peighambardoust,[4] studied the different
parameters of dough. He concentrated on mixing behavior of a
zero-developed dough compared to a flour water mixture,
study simple shear processing of wheat gluten-starch
mixtures, effect of simple shear on the physical properties of
glutenin macro-polymer (GMP), microstructure formation and
rheological behavior of dough under simple shear flow, dough
processing in a Couette-type device with varying eccentricity,
effect on glutenin macro-polymer properties and dough microstructure.
Wen-TzongLee,[5] presents a new method for
synthesizing adjustable spherical four and five-bar motion,
path and function generators using planar motion, path and
function generation methods respectively. The twice benefits
of this method are, one benefit is that the user can design
spherical mechanisms to approximate multiple phases of
prescribed rigid-body path points. Another benefit is that the
user can design spherical path generators using synthesis
methods for planar path generators. By projecting the
coordinates of a given spherical mechanism on a plane or the
coordinates of a given planar mechanism on a sphere using the
method introduced in this work, the user can design both
planar and spherical mechanisms respectively. This research
introduces sphere-to-plane and plane-to-sphere projection
methods with optimization methods to minimize the structural
error between the prescribed performance of the adjustable
spherical mechanism and the performance achieved by the
synthesized adjustable spherical mechanism. This research
considers two-phase moving pivot adjustment problems with
constant crank and follower lengths for the spherical
mechanism. The spherical mechanisms considered in this
research are four-bar motion, path and function generators as
well as five-bar motion and path generators. Codified models
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International Journal of Engineering Trends and Technology (IJETT) – Volume 21 Number 9 – March 2015
of the projection and optimization methodologies introduced
are also included.
R. Kieffer and N. Stein,[6] investigated reshaping of
relaxed wheat doughs leads to an increase in firmness that
significantly changes the results of rheological measurements
involving large uniaxial deformations of the dough, whereas
the gluten properties remain unaffected. Microscopic
investigations reveal that directly after kneading, starch and
gluten are thoroughly mixed. However, the shaping procedure
of a relaxed dough or shear-flow during rheological
measurements cause a separation of gluten and starch. The
dilatants behavior of the starch granules and the capacity of
gluten to aggregate account for the observed dough-hardening.
Muchova Z., Zitny B. and Czech J.[7] studied the
importance of the dough mixing, knowledge of the
requirements of individual types of flour in the mixing, and
achieving the proper quality with respect to the final dough
properties are still actual problems. This study describes the
changes in consistency, extensor graphic energy, and
temperature progress in connection with the mechanical
energy flow into the dough during mixing on Diosna SP12
kneader. The results of the mixing tests on the first gear
indicate that different energy inputs caused different changes
in consistency, the development time, and temperature
increase of mixed dough. By the alteration of the mixing
energy is it probably possible to utilize this energy achieving,
dough with a better quality, despite the fact that this was not
proved statistically. However, it was proved that energy
consumption was more effective in the experimental regimes
in comparison to the standard regime. The experimental
regimes required a lower energy input, while the achieved
consistency level was similar and durability of the positive
consistency changes was higher. The temperature increase
was significantly higher when the standard regime was used.
Dr.ssa Federica Balestra[8] recognized that research
rheological assessment of doughs and breads was performed
by using empirical and fundamental methods at both small and
large deformation, in order to characterize different types of
doughs and final products such as bread. In order to study the
structural aspects of food products, image analysis techniques
was used for the integration of the information coming from
empirical and fundamental rheological measurements. He was
carried out evaluation of dough properties was carried out by
texture profile analysis (TPA), dough stickiness (Chen and
Hoseney cell) and uniaxial extensibility determination
(Kieffer test) by using a Texture Analyzer, small deformation
rheological measurements, were performed on a controlled
stress–strain rheometer, moreover the structure of different
dough’s was observed by using the image analysis; while
bread characteristics were studied by using texture profile
analysis (TPA) and image analysis.
literature survey reveals that the traditional methods,
rheological properties of dough, shear flow of gluten
formation. Researcher not concentrated on kneader profile, so
we have studied spatial kinematic linkage for dough kneading
mechanism.
REFERENCES
[1]
[2]
[3]
[4]
[5]
[6]
[7]
[8]
Gheorghe Voicu, Gheorghe Constantin, E.M. Stefan, George Ipate,
(2012) Variation of Farinographic Parameters of Doughs Obtained
From Wheat And Rye Flour Mixtures During Kneading,U.P.B. Sci.
Bull, Series D Vol. 74, Iss 2.
Neil Sclaterand Nicholas P. Chironis, (2001), Mechanisms &
mechanical devices sourcebook, 3rd ed., McGraw-Hill, , pp 174-177
Richard S. Hartenberg, and Jacques denavit, (1994), Kinematic
synthesis of Linkages, McGraw-Hill Series in Mechanical
Engineering, pp.343-366
Hadi Peighambardoust, (2006), Development of Dough under Shear
Flow. Ph.D., Food and Bioprocess Engineering Group, Agro
technology and Food Sciences Department, Wageningen University,
Netherlands.
Wen-Tzong Lee, (2004), The Design of Adjustable Spherical
Mechanisms Using Plane-To-Sphere And Sphere-To-Plane
Projections, Ph.D. Thesis, New Jersey Institute of Technology.
R. Kieffer and N. Stein, The Role of Gluten Elasticity In The Baking
Quality of Wheat, Gluten Elasticity, pp 169 -178.
Muchova Z., Zitny B.( 2010), New approach to the study of dough
mixing processes,Czech J. food sci.,Vol 28, ,pp.94 -107.
Dr.ssa Federica Balestra, (2009), Empirical and fundamental
mechanical tests in the evaluation of dough and bread rheological
properties, pp.1-186.
IV. CONCLUSION
Dough kneading mechanism with of spatial kinematic linkage
will gives the good quality homogeneous dough. Kneading
mechanism was based on wheat flour, addition of water,
properties of dough, shape and movement of kneader. This
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