Cereal Chem 69:222-225   |  VIEW ARTICLE

Rheological Properties and Breadmaking Quality of Wheat Flour Doughs Made with Different Dough Mixers.

K. Mani, A.-C. Eliasson, L. Lindahl, and C. Tragardh. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

Four dough mixers-farinograph, mixograph, Krups, and Hobart-were used to make wheat flour doughs. Two sizes of farinograph mixers, with flour capacities of 10 g and 300 g were tested. Dynamic rheological properties of the doughs were measured with a cone-and-plate system. The storage modulus (G') decreased with mixing time at different rates depending on the severity of mixing. Mixing was most severe with the mixograph and Krups mixers. As the dough rested, it became more elastic, and the phase angle decreased. Rheological properties were related to the empirical measurements (farinogram and mixogram) and to the results of test baking. A good correlation was observed between the farinogram and storage modulus values. With the mixograph, however, the empirical optimum was reached 1 min later than the optimum determined from the fundamental rheological measurements and baking tests. The storage modulus and phase angle values associated with the optimum quality of the finished product were fairly constant and did not depend on the mixing equipment. For the specific blend of flour used (approximately 70% winter wheat of the varieties Kosack and Folke and 30% spring wheat of the variety Kadett), the best quality bread (as indicated by loaf volume and porosity) was obtained when the average storage modulus was approximately 12 kPa.