Cereal Chem 49:34 - 47.  |  VIEW ARTICLE
Factors Affecting Mechanical Dough Development. I. Effect of Mixing Intensity and Work Input.

R. H. Kilborn and K. H. Tipples. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

A laboratory-scale programmed dough-mixing unit and the GRL pin mixer were used to study some of the parameters of mechanical dough development related to the Chorleywood Bread Process. To achieve proper development of a dough, two basic requirements must be satisfied: Mixing intensity (impeller speed) must be above a minimum critical level that varies with both flour and mixer; and the work imparted to the dough must be greater than a minimum critical amount dependent on the flour used. Failure to comply with either of these two requirements resulted in suboptimum dough handling and bread properties and, in particular, loaf volume fell off sharply. Loaf volume and other bread characteristics showed little change when work levels and mixer speeds significantly in excess of the minimum requirements were used, although strong flours showed greater tolerance to overmixing than weak flours. Deterioration in this case mainly related to dough-handling properties and crumb texture.