Cereal Chem 43:420 - 432.  |  VIEW ARTICLE

An Electronic Recording Dough Mixer. II. An Experimental Evaluation.

P. W. Voisey, H. Miller, and M. Kloek. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Data from a 30-g. mixograph and 5-, 10-, and 30-g. electronic recording mixers are compared to demonstrate the use of 5- or 10-g. samples and the data obtained with electronic apparatus. The electronic recording mixer can produce development curves whose width is a precise measurement related to shear strength of the dough which can be used as a sensitive index of flour quality. The mixograph underestimates the development curve and does not show the variation between samples of the same flour. The results of the mixing test are influenced by sample size, frequency response of the recording system, and interpretation of the curves. It is concluded that analog recording of the torque during development is not the most suitable method, because human interpretation of curves is required.