Development of a Small-Scale Motorized Dough Kneading Machine

Authors

  • H. A. Owolabi Department of Mechanical Engineering, Obafemi Awolowo University, lle- lfe, Nigeria
  • B. V. Omidiji Department of Mechanical Engineering, Obafemi Awolowo University, lle- lfe, Nigeria
  • A. O. Oke Department of Mechanical Engineering, Obafemi Awolowo University, lle- lfe, Nigeria
  • A. T. Morakinyo Department of Food Science and Technology, Obafemi Awolowo University, lle-lfe, Nigeria.

Keywords:

Dough, kneading machine, roller gap, kneading time, kneading efficiency

Abstract

Dough kneading is an essential operation which enhances development of gluten that gives bread its structure. Manual dough kneading is laborious, energy sapping , and time consuming, even at a small-scale level of production. The study focussed on the development of a motorized dough kneading machine for small-scale use. The machine consists of driver and driven shafts which suspended rollers and conveyor belt, gears, pulleys, work-table, variable­ speed electric motor and supporting frame. The experimental design adopted for the machine evaluation was 3 x 3 x 4 factorial design. The result showed that the maximum kneading efficiency and capacity were found to be 87% and 38.57 kg/h respectively which occurred at 3.0 mm roller gap. The optimum kneading time associated with 3.0 mm roller gap is 14.0 s. in this study, it is inferred that the developed motorized dough kneading machine is useful for small and medium-scale bakeries, needed to produce final baked products.

References

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Published

2019-05-05

Issue

Vol. 11 No. 2 (2017): FUTA Journal of Engineering and Engineering Technology

Section

Articles

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