Flour mixing time

Unheated pea flours are also effective in bleaching and improvement of doughs (37,31). Mixing times are shorter with pea-wheat flour combinations, and mixing tolerance is increased. 

Matz (208) also has reported on the improvements obtained with the use of lecithin in the production of cookies. Cookie dough is drier and more machinable with the use of lecithin. Lecithin improves the dispersion of fat so that it more readily mixes with sugar, flour, and other ingredients. Improved emulsification also reduces mixing times. Overdevelopment of the dough can result in lack of tenderness in the cookie. The release quality of lecithin improves the extrudabihty and release from the die, improving definition of impression. 

Small quantities of wheat are usually milled for test baking. Various flours are checked by different baking procedures according to end use. For hard wheal, test loaves are baked to determine the mixing time and tolerance of doughs, the degree to which the flour will absorb liquid, potential loaf volume, texture, crumb, color, and flavor. For soft wheat, similar determinations are made with test cakes, cookies, or crackers. 

Moreover, for the fiber-filled composites, the scorch, and cure time is low when compared to those of an unfilled one because of the increase in the mixing time [8, 9]. Ismail et al. [10] investigated the particle size on the processing parameters of the oil pahn wood flour (OPWFJ/NR composites. They found a decrease in the scorch time with increase of OPWF content. At any filler loading, OPWF with larger particle size shows shorter torque value and scorch time. The cure enhancement for these composites is attributed to the filler-related parameters such as surface area, surface reactivity, particle size, and moisture content. Comparison of the cure... 

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

The most important wheat flour functionality tests are the ones that determine dough rheological properties. These assays study the rheological properties of optimally hydrated and mixed dough. They are of utmost importance because these properties are strongly associated with processing (optimum water absorption and mixing time) and quality of bakery products. 

Wood flour from maple, mesh 100, with relative moisture 6-8%, supplied by Ontario Sawdust Supplies was used as filler. Wood flour was vacuum dried at 100°C for 24 hours prior to compounding and polyethylene/wood flour composites containing 0-60 wt% filler were prepared on HAAKE Rheomix 3000 internal mixer. The temperature of mixing was 170°C, at rotor speed 50 rpm for 10 minutes mixing time. The ratio of the coupling agent concentration to the wood flour loading in this study is 0.06 in all examined composites. 

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