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doi:10.1094/CFW-55-3-0136 |
VIEW ARTICLE Better Modeling of High-Speed Commercial Dough Mixing B. Elliott. Perten Instruments of Australia Pty Ltd, Sydney, Australia. Cereal Foods World 55(3):136-138. Dough-mixing characteristics have been an important part of assessing wheat quality for more than 60 years. Most methods are based on assessing the physical properties of the gluten network that is formed after mixing and the properties’ correlation with some end use baking property. The precise specification for dough rheology parameters will depend on many factors, including the breadmaking process, the recipe used, and the required qualities of the final bread. There are several different standard methods and instruments used to assess protein quality in flours. They have originated in different countries and markets at different times and are applicable to different baking contexts.
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