BETTER MODELING OF HIGH-SPEED COMMERCIAL DOUGH MIXING

Standard low-energy dough rheology methods have limited relevance to the very strong wheats and high-energy input processes now used for breadmaking. New high-speed tests have been developed to better mimic the variety of final product processing conditions encountered in the bakery and better predict final product and processing characteristics. Low-water-addition tests have also been developed that are relevant to pasta and noodle manufacturing. © 2010 AACC International, Inc.