Abstract
A laboratory-scale Tweedy-type mechanical dough development mixer was modified to monitor work inputs of dough during mixing through a computerised data acquisition system. Recorded torque showed a curve that increased to a peak about midway through mixing. Using this system, the effects of mixing speed and pressure on the development of doughs made from strong and weak flours mixed to a work input of 40 kJ kg-1 were studied. Mixing was characterized in terms of peak torque and torque at the end of mixing (end torque), and in terms of the number of blade revolutions at these two reference points. The peak torque and the end torque both increased with increasing mixing speed. The peak torque increased with increasing mixer headspace pressure, but the end torque did not. The number of blade revolutions to both the point of peak torque and to the end of mixing decreased with increasing mixing speed for both flours, implying dough development at higher speeds was more efficient. Increasing headspace pressure reduced the number of revolutions to the peak, but not to the end of mixing. These results provide evidence that achieving dough development is not independent of mixing speed in Tweedy-type mixers, and that dough aeration, as affected by mixer headspace pressure, affects dough rheology and hence development in the mixer.
| Original language | English |
|---|---|
| Pages (from-to) | 2184-2193 |
| Number of pages | 10 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 85 |
| Issue number | 13 |
| Early online date | 20 Jun 2005 |
| DOIs | |
| Publication status | Published - Oct 2005 |
| Externally published | Yes |
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Dough aeration and rheology : Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough. / Chin, Nyuk L.; Campbell, Grant M.
In: Journal of the Science of Food and Agriculture, Vol. 85, No. 13, 10.2005, p. 2184-2193.Research output: Contribution to journal › Article
TY - JOUR
T1 - Dough aeration and rheology
T2 - Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough
AU - Chin, Nyuk L.
AU - Campbell, Grant M.
PY - 2005/10
Y1 - 2005/10
N2 - A laboratory-scale Tweedy-type mechanical dough development mixer was modified to monitor work inputs of dough during mixing through a computerised data acquisition system. Recorded torque showed a curve that increased to a peak about midway through mixing. Using this system, the effects of mixing speed and pressure on the development of doughs made from strong and weak flours mixed to a work input of 40 kJ kg-1 were studied. Mixing was characterized in terms of peak torque and torque at the end of mixing (end torque), and in terms of the number of blade revolutions at these two reference points. The peak torque and the end torque both increased with increasing mixing speed. The peak torque increased with increasing mixer headspace pressure, but the end torque did not. The number of blade revolutions to both the point of peak torque and to the end of mixing decreased with increasing mixing speed for both flours, implying dough development at higher speeds was more efficient. Increasing headspace pressure reduced the number of revolutions to the peak, but not to the end of mixing. These results provide evidence that achieving dough development is not independent of mixing speed in Tweedy-type mixers, and that dough aeration, as affected by mixer headspace pressure, affects dough rheology and hence development in the mixer.
AB - A laboratory-scale Tweedy-type mechanical dough development mixer was modified to monitor work inputs of dough during mixing through a computerised data acquisition system. Recorded torque showed a curve that increased to a peak about midway through mixing. Using this system, the effects of mixing speed and pressure on the development of doughs made from strong and weak flours mixed to a work input of 40 kJ kg-1 were studied. Mixing was characterized in terms of peak torque and torque at the end of mixing (end torque), and in terms of the number of blade revolutions at these two reference points. The peak torque and the end torque both increased with increasing mixing speed. The peak torque increased with increasing mixer headspace pressure, but the end torque did not. The number of blade revolutions to both the point of peak torque and to the end of mixing decreased with increasing mixing speed for both flours, implying dough development at higher speeds was more efficient. Increasing headspace pressure reduced the number of revolutions to the peak, but not to the end of mixing. These results provide evidence that achieving dough development is not independent of mixing speed in Tweedy-type mixers, and that dough aeration, as affected by mixer headspace pressure, affects dough rheology and hence development in the mixer.
KW - Aeration
KW - Bread dough mixing
KW - Mechanical dough development
KW - Rheology
UR - http://www.scopus.com/inward/record.url?scp=26444484952&partnerID=8YFLogxK
UR - http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010
U2 - 10.1002/jsfa.2236
DO - 10.1002/jsfa.2236
M3 - Article
VL - 85
SP - 2184
EP - 2193
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 13
ER -