Ch. Hwang et S. Gunasekaran, Determining wheat dough mixing characteristics from power consumption profile of a conventional mixer, CEREAL CHEM, 78(1), 2001, pp. 88-92
A Hobart mixer with a pin-type attachment was used to mix soft wheat flour
dough. Power consumption profiles were measured continuously during mixing
for 20 min using a current transducer and a data logging system. Experiment
al variables were quantity of flour (500, 1,000, and 1,500 g of dry wheat f
lour), water content (43, 45, and 47%, wb), and mixer speed setting (low, m
edium. and high). The power consumption profiles were evaluated by moving a
verage and spectral analysis. Peaks in the power consumption profiles were
located to determine the optimal mixing time. The optimal mixing times were
then compared with storage and viscous moduli measured using a dynamic rhe
ometer to assure the maximum strength of wheat dough at the optimal mixing
time. Tolerance was determined using the signal amplitude and phase angle d
ata from spectral analysis. Optimal mixing times of various doughs at mediu
m speed ranged from 510 to 850 sec; low and high flour quantities required
longer mixing times than medium quantity of flour. The optimal mixing time
increased when the moisture content was lowered. Tolerance was affected by
mixing speed and moisture content of flour.