Industrial bread dough kneaders could use physics-based redesign

When making bread, it's important not to overknead the dough, because this leads to a dense and tight dough due to a reduced water absorption capacity that impairs its ability to rise. But bakers also want to avoid underkneading, because this decreases the gas retention capacity. Researchers have now explored the local mechanical and microstructural changes that occur during different stages of the kneading process via numerical simulation.

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