The Analysis of Momentary Behavior for Pasta Dough Inside the Dough-Mixer

Diversity and high quality in pasta manufacturing ensure continuous ‎development in production. One of the most significant stages of pasta manufacturing is the ‎kneading process, which is the initial stage of production and upon which the quality of ‎manufacturing is inducting ‎during successive stages. A worthy process of mixing the ‎ingredients helps the pasta dough to produce a homogeneous consistency with perfect ‎properties. Therefore, the research goal is to scoop analysis about the momentary behavior of pasta dough inside the horizontal dough-mixer using the analysis methods and design of ‎experiments in examining or achieving the temperature of water added (TW) and the mixer shaft ‎turn number (N, rpm) on the dough qualities because the kneading process is affected by the raw and auxiliary materials used. The experiments were conducted in one of the pasta ‎factories located at Dakahlia Governorate. The ‎performance of the mixer kneading through the properties of dough moisture content and dough elasticity was ‎identified. The concluded results were applied by the regression analysis at 37.8°C TW and the mixer ‎shaft was adjusted to operate at 82.5±1.0 rpm. However the concluded suitable results by surface response ‎system were 38.0°C and 80 rpm.