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G. N. Irvine and M. E. McMullan. Copyright 1960 by the American Association of Cereal Chemists, Inc. A "Remix" baking test, designed to measure strength, is described. A malt-phosphate-bromate formula is used, and the dough is mixed for 3.5 minutes in the GRL mixer or 2 minutes in the Swanson mixer. After fermenting for 165 minutes without punching, the dough is remixed for 2.5 minutes in the GRL or 80 seconds in the Swanson mixer. A recovery time of 25 minutes is allowed, and the dough is then sheeted, molded, panned, proofed for 55 minutes, and baked. The new method requires no skilled punching, facilitates mechanized molding, is reproducible, and is relatively insensitive to minor variations in timing. The Remix method detects extreme strength more readily, and discriminates more widely between strong and weak flours, than the regular malt-phosphate-bromate straight dough method. Typical results comparing the Remix method with other methods of assessing strength are presented. |
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