Weighing dough

Modem Tweedy mixers can be supplied with electronic weighing apparatus to control the flounwater ratio. The entire system can be controlled on a recipe basis and can reconcile the use of ingredients. The system can maintain accurate dough temperatures by blending in cold water and accurate control of the energy used. 

In this stage the dough is weighed and divided into pieces. First the whole dough is weighed and the yield is recorded. Then two 800 g (or 2 lb) pieces are weighed out. These are rolled into a ball and placed in a tin. 

A definite quantity of the flour (about 100 grams) is placed in a porcelain dish and a small depression made on the surface by means of a convex object. 25 c.c. of water are added and the whole mixed with a glass rod to make a paste adherent to the rod. This dough is then placed on the palm of the hand sprinkled with the flour and more flour added and mixed until a dough is obtained which does not adhere to the finger. The dough is then weighed (P) and the water used calculated by means of... 

Wheat gluten is determined after producing a dough that is washed with water or salt solution to selectively remove starch and soluble protein. The wet residue is weighed and then dried to determine wet and dry gluten, respectively. The Glutomatic rapidly determines gluten content automatically. These tests are used to differentiate classes of wheat. 

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