PREDICTING TEST BAKERY REQUIREMENTS FROM LABORATORY MIXING TESTS

The effects of mixer speeds and/or test bakery formulation on dough de velopment times obtained from the standard farinograph and mixograph t ests were studied for 28 hard wheat flour samples. Mixing curves using a test bakery formulation were also recorded in a test bakery pin mix er. Relationships between these tests and the bakery mixing requiremen t were determined. Each flour was test baked at various mixing times a nd water absorptions using a response surface methodology design. The 'bakery mixing time' was defined as the mixing treatment producing the highest loaf score. Mixing in the farinograph at 180 rpm, the standar d mixograph and the test bakery pin mixer gave mixing times (time to p eak resistance) that best predicted the bakery mixing time. The standa rd farinograph test (at 60 rpm) showed no correlation with bakery mixi ng time. (C) 1997 Academic Press Limited.