Cereal Chem 69:249-253   |  VIEW ARTICLE

Comparison of Alternative Recording Mechanisms (Mobile vs. Fixed-Bowl) for the 35- and 10- Gram Mixographs.

A. R. Wooding and C. E. Walker. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

A 35-g and a 10-g mixograph were each modified to use alternative electronic recording mechanisms (mobile vs. fixed-bowl) to sense and record a dough's resistance to mixing. The first of these mechanisms used a linear taper potentiometer that followed the action of the moving bowl. The second employed a load cell connected to the mixograph mixing bowl arm, stabilizing it. Both the electronic recording methods were subjected to the same computer analysis software for each of the parameters measured. Comparisons were made between the mixograms produced from the two alternative electronic sensing mechanisms and conventional mixograms for each mixograph. Computer analysis of both the electronically recorded mixograms (potentiometer and load cell) was able to discriminate among flour samples as well as the conventional method, for each of the three parameters: time to peak, peak height, and tail width at 8 min. For all these three parameters, correlations between results for the different recording methods were as high as correlations between the 35- and 10-g mixographs and were highly significant in all cases.