International Journal of Engineering Trends and Technology (IJETT) – Volume 21 Number 9 – March 2015

ISSN: 2231-5381 http://www.ijettjournal.org Page 447

Spatial Kinematic Linkage for Dough Kneading

Mechanism

Miss Supriya B. Jagatap1, Prof. A. R. Suryavanshi

2

1 P.G Student in Mechanical Engineering, Dnyanganga College of Engineering & Research, Narhe, Pune – 411041.

2 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].

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

International Journal of Engineering Trends and Technology (IJETT) – Volume 21 Number 9 – March 2015

ISSN: 2231-5381 http://www.ijettjournal.org Page 448

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.

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 FA-

480 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 micro-

structure.

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

International Journal of Engineering Trends and Technology (IJETT) – Volume 21 Number 9 – March 2015

ISSN: 2231-5381 http://www.ijettjournal.org Page 449

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.

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

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] 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.

[2] Neil Sclaterand Nicholas P. Chironis, (2001), Mechanisms & mechanical devices sourcebook, 3rd ed., McGraw-Hill, , pp 174-177

[3] Richard S. Hartenberg, and Jacques denavit, (1994), Kinematic

synthesis of Linkages, McGraw-Hill Series in Mechanical Engineering, pp.343-366

[4] 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.

[5] 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.

[6] R. Kieffer and N. Stein, The Role of Gluten Elasticity In The Baking

Quality of Wheat, Gluten Elasticity, pp 169 -178.

[7] Muchova Z., Zitny B.( 2010), New approach to the study of dough mixing processes,Czech J. food sci.,Vol 28, ,pp.94 -107.

[8] Dr.ssa Federica Balestra, (2009), Empirical and fundamental

mechanical tests in the evaluation of dough and bread rheological properties, pp.1-186.