Regular Article
Predicting Test Bakery Requirements from Laboratory Mixing Tests

https://doi.org/10.1006/jcrs.1996.0075Get rights and content

Abstract

The effects of mixer speeds and/or test bakery formulation on dough development times obtained from the standard farinograph and mixograph tests were studied for 28 hard wheat flour samples. Mixing curves using a test bakery formulation were also recorded in a test bakery pin mixer. Relationships between these tests and the bakery mixing requirement were determined. Each flour was test baked at various mixing times and water absorptions using a response surface methodology design. The «bakery mixing time» was defined as the mixing treatment producing the highest loaf score. Mixing in the farinograph at 180 rpm, the standard mixograph and the test bakery pin mixer gave mixing times (time to peak resistance) that best predicted the bakery mixing time. The standard farinograph test (at 60 rpm) showed no correlation with bakery mixing time.

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    Dough readiness is achieved by applying a fixed amount of energy to develop the dough in an interval of between 2 and 5 min. The readiness is measured as the work input, which is defined as the energy required to mix the dough to the point of peak torque, and it is conventionally expressed on a dough-weight basis (Fortmann et al., 1964; Heaps et al., 1967; Kilborn & Tipples, 1972, 1973; Frazier et al., 1975; Atkins and Larsen, 1990; Oliver and Allen, 1992; Wilson et al., 1997, 2001; Zounis and Quail, 1997; Anderssen et al., 1998; Chin et al., 2005a; Muscalu et al., 2017; Cauvain, 2015a). Preliminary results from a limited number of flours have revealed that the ideal energy input at a kneading speed of 300 rpm is 11 W-h/kg.

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