Cereal Chem 58:256 - 260.  |  VIEW ARTICLE
Mechanical Dough Development---Pilot Scale Studies.

P. K. Skeggs and K. Kingswood. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

A laboratory scale version of a mixer commonly used for commercial baking in the United Kingdom was modified to give accurate control of the rate and amount of energy input. Using flours of four different protein contents, the effect of varying the mixer speed and work level on dough and bread characteristics was studied. In general, dough consistency after mixing increased with both mixer speed and work input. Flour containing 11% protein was found to give the best loaves and to have the greatest tolerance to mixing variations for this particular baking system; increasing and decreasing the protein by 1% were both detrimental. Increasing the mixer speed reduced the work input required to give the optimum loaf.