Cereal Chem 59:202 - 204.  |  VIEW ARTICLE
Effect of Sodium Chloride and Sodium Dodecyl Sulfate on Mixograph Properties.

G. Danno and R. C. Hoseney. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

The effects of sodium chloride and sodium dodecyl sulfate (SDS) on mixograms were studied. Sodium chloride (2-5%, flour basis) increased the width and height of the mixogram curve and increased mixing time. Mixing time was increased from 4 to 7 min when Kansas State University flour was mixed with 5% NaCl. Adding low levels of SDS (0.5-1.0%, flour basis) markedly increased mixing time; higher levels (2 and 3%) progressively shortened mixing time. When dry NaCl or SDS was added to doughs overmixed in the presence of potassium iodate, ferulic acid, or N-ethylmaleimide, the mixogram curves were rapidly widened and increased in height. The effect of overmixing is essentially reversed by NaCl or SDS. The mixogram curve heights after SDS was added were essentially the same as those of optimally mixed dough, regardless of the amount of breakdown during overmixing. In contrast, NaCl gave higher mixogram curves. A model of dough development and breakdown is presented.