Cereal Chem 55:436 - 446.  |  VIEW ARTICLE
Standardized Mixing and Fermentation Procedure for Experimental Baking Test.

A. A. El- Dash. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

A standardized mixing procedure is needed to eliminate the personal judgment involved in determination of optimum consistency and mixing time of dough. Although the present test can be used with a wide range of dough consistencies from 400 to 600 farinograph units (FU), a consistency of 500 FU has been found to be optimum for pan bread. Since dough constituents influence mixing characteristics and rheological properties, all bread ingredients are added to a 300-g sample of flour with a predetermined amount of water in less than 30 sec. The dough is developed at 63 rpm and 30 C until it shows a drop of 10 FU after reaching maximum consistency (test optimum mixing time). Two 150-g pieces are rounded and molded in the extensigraph and placed in special pans for fermentation; after 105 min., the loaves are baked.