Regular ArticlePredicting Test Bakery Requirements from Laboratory Mixing Tests
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The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making
2022, Journal of Cereal ScienceThe determination of bread dough readiness during kneading of wheat flour: A review of the available methods
2021, Journal of Food EngineeringCitation Excerpt :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.
Mechanochemical activation of gluten network development during dough mixing
2020, Journal of Food Engineering
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