A A C C   2 0 0 0   A n n u a l   M e e t i n g

The potential use of NIR for real-time monitoring of dough mixing has been previously demonstrated. The changes in spectra as water is absorbed and desorbed provide a reproducible means of assessing mixing characteristics of doughs. Further, NIR provides useful information which can be used to quantify the levels of ingredients present in the dough formula. What is needed is a means of determining the effects of variation in ingredient addition and the interactions of ingredients in such conditions. This presentation demonstrates the use of NIR spectroscopy in the monitoring and diagnosis of mixing anomalies due to ingredient (formula) errors. Comparison is made of diagnoses with mixing rheology and baked product evaluation. Examples are provided to show how the dough mixing process can be corrected prior to completion of mixing or overmixing.