Cereal Chem 62:272-275   |  VIEW ARTICLE
Studies on Dough Development. II. Effects of Mixing Apparatus and Mixing Speed on the Rheological and Analytical Properties of Heated Dough.

S. Endo, K. Tanaka, and S. Nagao. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Factors affecting the formation of two major peaks (at 75 and 85 C) in the Do-Corder curve for a dough developed in different mixers before heat treatment were studied. The shape of these peaks depended on both the type of mixing apparatus and the absorption level of the dough. The Do-Corder curves for doughs premixed to maximum consistency at a constant absorption level showed different patterns depending on the type of mixer. Premixing in the mixograph at water absorption levels of 70, 75, and 80% produced two peaks at 75 and 85 C. On the other hand, only one peak at 85 C was observed for doughs premixed in a farinograph at 70 or 75% water absorption; dough premixed at 80% absorption in a farinograph showed the usual two peaks. The type of mixing apparatus also influenced the contents of sulfhydryl groups and of free lipid extractable with ethyl ether from a premixed dough. The effect on free lipid was accentuated when a premixed dough was heated. Mixing speed, however, had little effect on the rheological properties of doughs.