Dough mixing

There are three major control parameters dnring the critical step of dough mixing flour water absorption, dough mixing time, and dongh temperature. The dough 

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General References Dry Solids, Paste and Dough Mixing Equipment Test-... 

Diy Solids, Paste [Pg.2545]

Figure II. Gel filtration of acetic acid extracts of flour and of dough mixed different times (27)...

On the other hand rye flours contain 8% pentosans, which seriously restrict moisture uptake and dough development, as well as dramatically increasing power requirements in dough mixing. The use of a suitable pentosanase for rye bread products can have important advantages in decreased dough development time and power requirements, and yield a more moist, easily consumed bread. 

Martin, P.J., Chin, N.L., et al. (2004). Aeration during bread dough mixing. II. A population balance model of aeration. Food Bioproducts Process. 82(C4), 268-281. 

This section describes fluid mixing technology and is referred to in other sections in this handbook which discuss the use of fluid mixing equipment in their various operating disciplines. This section does not describe paste and dough mixing, which may require planetary and extruder-type mixers, nor the area of dry solid-solid mixing. 

The shortening is simply added to the mixer at the beginning of dough mixing. The statement has been made that the presence of fat slows down development of gluten (lengthens the required mixing time), but in experiments both in the laboratory and in the plant this thesis has not been confirmed. 

Chauhan, G., Zillman, R., and Eskin, N. (1992b). Dough mixing and breadmaking properties of quinoa-wheat flour blends. Int. J. Food Sci. Technol. 27(6), 701-705. 

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