Wheat dough mixing time

J. M. Alava, S. J. Millar, S. E. Salmon. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers. J Cereal Sd 33 71-81, 2001. 

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. 

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. 

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. 

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