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doi:10.1094/CFW-58-4-0199 | VIEW ARTICLE

AACCI Report

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Mixing Properties of Dough Using High-Energy Mixing

J. M. C.Dang1 and M. L.Bason1,2

Perten Instruments of Australia Pty. Ltd., Macquarie Park, NSW, Australia.Corresponding author. E-mail: mbason@perten.com; Tel: +61 2 9870 3400; Fax: +61 2 9870 3401. Cereal Foods World 58(4):199-204.

Traditional flour mixing-quality tests were introduced during the early 20th century to suit the flours and processing conditions prevalent at the time. As a result, these tests do not emulate the high rates of mechanical energy addition now commonly used in the dough mixers that are integral in modern rapid bake systems. A new method is needed that can better emulate these higher work rates to measure the processing potential of a flour. This report summarizes the results of a collaborative study conducted by the AACC International Physical Testing Methods Committee on the repeatability and reproducibility of a new method using high-energy mixing on a doughLAB to determine the mixing properties of doughs. Twelve laboratories analyzed seven wheat flour samples, including one blind duplicate, with a range of mixing properties to evaluate the performance of the method. Using a 300 g mixing bowl, repeatability relative standard deviation (RSDr) and reproducibility (RSDR) were <0.3 and 1.5% for water absorption, 2.2 and 6.4% for dough development time, 3.4 and 7.6% for stability, 4.0 and 10.8% for softening, and 2.4 and 7.3% for energy at peak, respectively. Four of the laboratories also tested the samples using a 50 g mixing bowl. Sample results and trends between the two mixing bowls were similar. Using a faster mixing speed, results were obtained more quickly and with improved resolution of peak consistency. Overall the method showed acceptable precision for use in determining the mixing properties of flours used in modern rapid bake systems.

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