Cereal Chem 43:433 - 437.  |  VIEW ARTICLE

An Electronic Recording Dough Mixer. III. Additional Methods of Recording.

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

Two additional electronic methods of recording dough development during mixing are described. The methods eliminate errors in interpreting development curves, because the data are recorded as either the integral of the torque-time curve or as the maximum and minumum torque during mixing. Equipment is described for recording such data in analog and digital form. The methods provide a rapid means of estimating the energy absorption and maximum shear stress of dough, which are sensitive indices of flour quality. The apparatus is useful in the study of breadmaking methods using mechanical dough development.