New approach to the study of dough mixing processes

The importance of the dough mixing, knowledge of the requirements of individual types of flour in the mixing, and achieving the proper quality with respect to the final dough properties are still actual problems. This study describes the changes in consistency, extensographic energy, and temperature progress in connection with the mechanical energy flow into the dough during mixing on Diosna SP12 kneader. The results of the mixing tests on the first gear indicate that different energy inputs caused different changes in consistency, the development time, and temperature increase of mixed dough. By the alteration of the mixing energy is it probably possible to utilise this energy achieving, dough with a better quality, despite the fact that this was not proved statistically. However, it was proved that energy consumption was more effective in the experimental regimes in comparison to the standard regime. The experimental regimes required a lower energy input, while the achieved consistency level was similar and durability of the positive consistency changes was higher. The temperature increase was significantly higher when the standard regime was used.