Mixing doughs resistance

Cera.mic, The ceramic substrate is made from a mixture of siUcon dioxide, talc, and kaolin to make the compound cordierite [12182-53-5]. Cordierite possesses a very low coefficient of thermal expansion and is thermal-shock resistant. The manufacturing process involves extmding the starting mixture (which is mixed with water and kneaded into a sort of dough) through a complex die to form the honeycomb stmcture. The extmded piece is dried and fired in a kiln to form the cordierite. The outside or circumferential dimension is formed by the die, and the length is cut later with a ceramic saw. 

The surface of a powdered polysaccharide equilibrated in air is hydrophobic and resistant to wetting—a condition that poses difficulty in dispersal when cereal flour, for example, is mixed with water in the preparation of doughs and batters. Dispersion usually requires a large expenditure of mechanical energy. 

One common connection between viscous fluids, pastes, and doughs is the twes of equipment used to mix or process them. While often designed for a specific process objective or a certain fluid characteristic, most types of viscous mixing equipment have some common characteristics. The nature of all viscous materials is their resistance to flow. This resistance is usually overcome by a mixer that will eventually contact or directly influence all the material in a container, particularly material near the walls or in corners. Small clearances between rotating and stationary parts of a mixer create regions... 

The Brabender Farinograph measures and records the resistance of dough to mixing as it is formed from flour and water, developed and broken down. This resistance is called consistency. The maximum consistency of the dough is adjusted to a fixed value by... 

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