Research

Kneading Dough

Close-up of two hands kneading bread dough

Kneading bread dough is something of an art. The process binds flour, water, salt, and yeast into a network that is both elastic and viscous. It also traps pockets of air that will determine the texture of the final loaf. Underknead and the bubbles won’t form; overknead and the result will be a dense loaf that doesn’t rise in the oven.

Capturing all of that physics in a realistic model is tough, but researchers have done so and validated their digital dough against experiments. The group focused on simulating industrial mixers, which knead dough with a moving, spiral-shaped rod rotating around a stationary vertical one. They found the industrial set-up did not mix as well as kneading by hand, but that could be improved by swapping the stationary rod for a second spiral one. (Image credit: G. Perricone; research credit: L. Abu-Farah et al.; via Physics World; submitted by Kam-Yung Soh)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: