Bulletin of the Transilvania University of Brasov ¢ Series II * Vol. 7 (56) No. 1 - 2014 Fig.1. Factors influencing the formation of dough C.M. CANIJA et al.: The Influence of Kneading Time on Bread Dough Quality Determination of porosity Fig. 3. Variation of porosity Comparing the results and given the fact that the bread is a semi, the porosity of the sample baked for two minutes is the smallest. On the other hand, the porosity of 8 minutes sample has the highest porosity. observed that, with increasing time of kneading the dough becomes more elastic, its properties tending to be identical to the properties of the dough which was kneaded for two minutes. This is confirmed by its porosity that reaches 54.44%. Compared with white bread, rye bread is denser, less porous due to the lack of gluten. Fig. 4. Ratio of height with diameter Fig. 5. Variation of acidity The ratio of height with diameter shows that the prolongation of kneading time leads to increasing the bread’s volume. From these results, it can be observed a significant increase from 0.80 mm at the sample kneaded for 2 minutes up to 1.01 mm for the bread mixed for 20 minutes. Because it was obtained the highest test result for the bread mixed for 20 minutes, sample shows that with the prolongation of kneading time is increasing the height and the diameter of the bread.
