Cereal Chem 54:794 - 802.  |  VIEW ARTICLE
Mixograph Studies. I. Effect of Certain Compounds on Mixing Properties.

E. D. Weak, R. C. Hoseney, P. A. Seib, and M. Biag. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

The mixograph was used to study the effects of oxidants, sulfhydryl-containing reagents, couponds containing activated double bonds, and ascorbic acid on dough properties. Cysteine's effect of shortening mixing time was compared with that of other reducing compounds. Fumaric acid and related unsaturated compounds reduced mixing time (as previously reported), but caused rapid dough breakdown and thinning of the mixogram's tail. The action of N-ethylmaleimide, a sulfhydryl-blocking reagent, was similar to that of fumaric acid. Oxidants normally used in bread-baking did not affect mixing time; however, the fast-acting oxidants (KIO3, azordicarbonamide, and KBrO3 at ph 4.7) gave a rapid breakdown of dough and an extremely narrow mixogram tail. Slower-acting oxidants (ascorbic acid and KBrO3 at pH 6.0) had little effect on the mixograms. Results did not confirm, as has been reported, that ascorbic acid reduced mixing time in an oxygen-limiting atmosphere. However, ascorbic acid in a CO2 atmosphere did cause lower mixogram peak heights. Fast-acting oxidants were shown to interact with sulfhydryl compounds, which negated their effect on mixing.