دراسة ميدانية لظاهرة استخدام العجين الراجع في أفران مدينة طرطوس

Abstract

This research was conducted in Al-Arid oven located in Tartous city in 2022 with the aim of studying the effect of adding return dough from the bread making process to the mother dough to obtain subsidized bread as a final product, where after monitoring the method of work inside the oven, by specifying three days during each of the first week of March and the second week of April, the sample to be studied was taken, and the points where the return dough is collected were determined, where the first point was after the thinning process, as the dough that does not conform to the natural shape of the bread dough is excluded and collected in plastic cages, while the second point was in the area of ​​the end of the final fermentation before the settlement stage, and a comparison was made on three different dough samples (dough without any amount of return dough - return dough - mother dough with return dough) and their basic parameters were calculated (weight before and after the fermentation stage - dough acidity pH - dimensions) as the fermentation process took an hour and a half and the results showed that adding the return dough to the mother dough leads to a final dough with a higher acidity than normal, as the acidity rose from 7.4 to 7.4, which negatively affects the fermentation process, as it also leads to an increase in the weight of the resulting dough as a result of poor fermentation and failure to get rid of CO2 gas, as the weight increased from 500 to 510 grams, which negatively affects the quality of the resulting bread, and also leads to obtaining dough with a height and width higher than it is without adding it, as the height increased from 5 to 6 cm, while the width increased from 8 to 12 cm, which indicates the lack of ideal distribution of CO2 gas in it.