Mixing response of a variable speed 125 g laboratory scale mechanical dough development mixer

Journal of Cereal Science

Volumn 34, Issue 2, 2001, Pages 151-158

  Wilson, A J ^a   Morgenstern, M P ^a   Kavale, S ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Baking; Bread; Dough mixing; Work input

Indexed keywords

EID: 0034865891     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2001.0389     Document Type: Article

References (16)

1. The Chorleywood bread process recent developments
2. Comparison of work input requirement on laboratory-scale and industrial-scale mechanical dough development mixers
3. Predicting test bakery requirements from laboratory mixing tests
4. Methods used in monitoring and controlling the quality of bread with particular reference to the mechanical dough development process
5. Rheology and the continuous breadmaking process
6. The prediction of bread baking performance using the farinograph and extensograph
7. Factors affecting mechanical dough development. I. Effect of mixing intensity and work input
8. The rate-independence of the mixing of wheat flour dough to peak dough development
9. Extensional properties of dough sheets
10. Influence of temperature, speed of mixing, and salt on some rheological properties of dough in the Farinograph
11. Effects of mixer speed, dough temperature, and water absorption on flour-water Mixograms
12. Effects of mixing speed on dough and dough development
13. Optimizing industrial scale MDD developers
14. Effects of ascorbic acid and potassium bromate on viscous properties of dough measured with a Hoeppler Consistometer
15. Effects of enzymes and oxidizing agents on shear stress relaxation of wheat flour dough: Additions of protease, glucose oxidase, ascorbic acid, and potassium bromate
16. Potassium bromate in breadmaking