Design, construction, and evaluation of divider and rounder for Iranian bread dough

Today، withthegrowingpopulation andincreaseddemand for food production requires a high degree of community based and designed for industrial bread production line is felt. Preparing the dough by kneading and then dividing by hand could impact on the quality of the final product. So in this research one composite divider and rounder desigened and tested and compaired with piston dividing and rounding by conical rounder. The effect of this machine on texture، specific volume، color and total acceptamce of Barbari brrad was investigated. Results showed that dough injection by screw for dividing of Irainan loose dough was proper and could pereserve Co2of dough. After dividing dough cylindrical rounder use for rounding. Finally the characteristics of bread bread mad from this machine and piston divider and conical rounder were compared. Results showed that in both treatments specific volume، texture and total acceptance had no significant diffrence. But porosity، L* and b* in teratment which made with piston divider and conical rounder were less and a* was higher in this system that can be one of the advantages of desigened machine in compare with piston divider and conical rounder.