The effects of mixer speeds and/or test bakery formulation on dough development times obtained from the standard farinograph and mixograph tests were studied for 28 hard wheat flour samples. Mixing curves using a test bakery formulation were also recorded in a test bakery pin mixer. Relationships between these tests and the bakery mixing requirement were determined. Each flour was test baked at various mixing times and water absorptions using a response surface methodology design. The 'bakery mixing time' was defined as the mixing treatment producing the highest loaf score. Mixing in the farinograph at 180 rpm, the standard mixograph and the test bakery pin mixer gave mixing times (time to peak resistance) that best predicted the bakery mixing time. The standard farinograph test (at 60 rpm) showed no correlation with bakery mixing time.
|Number of pages||12|
|Journal||Journal of Cereal Science|
|Publication status||Published - Mar 1997|
- Dough mixing
- Work input