Publication no. C-2000-1204-03R |  VIEW ARTICLE

Determining Wheat Dough Mixing Characteristics from Power Consumption Profile of a Conventional Mixer.

C. H. Hwang (1,2) and S. Gunasekaran (1). (1) Biological Systems Engineering Department, University of Wisconsin-Madison, 460 Henry Mall, Madison, WI 53706. (2) Corresponding author. Phone: 1-608-262-7794. Fax: 1-608-262-1228. E-mail: <chhwang@facstaff.wisc.edu> Cereal Chem. 78(1):88-92. Accepted October 5, 2000. Copyright 2001 American Association of Cereal Chemists, Inc.

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. Experimental variables were quantity of flour (500, 1,000, and 1,500 g of dry wheat flour), water content (43, 45, and 47%, wb), and mixer speed setting (low, medium, and high). The power consumption profiles were evaluated by moving average 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 rheometer to assure the maximum strength of wheat dough at the optimal mixing time. Tolerance was determined using the signal amplitude and phase angle data from spectral analysis. Optimal mixing times of various doughs at medium 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.