Cereal Chem 47:207 - 220.  |  VIEW ARTICLE
The Ottawa Electronic Recording Dough Mixer. VII. Factors Affecting Performance and the Use of Digital Recording Techniques.

P. W. Voisey and H. Miller. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Data from the pin-type dough mixer with an electronic recording system indicated that mixing-bowl temperature, mixing speed, flour weight, and added water must be controlled precisely to obtain accurate results. Control limits for these variables are suggested for 4-g. flour samples. It was concluded that accurate data could be obtained under practical conditions with the electronic recording dough mixer with 4-g. flour samples. Addition of a water jacket to the mixing bowl reduced the dimensions of the development curves. This occurred even though air temperature in the mixing cabinet was controlled. There was a high degree of correlation between dimensions of development curves and electronic integrator energy measurements. It is thus feasible to utilize computer techniques in the preliminary screening of plant breeders' samples.