Studying of mixing speed and temperature impacts on rheological properties of wheat flour dough using Mixolab
¹ITMO University, Institute of Refrigeration and Biotechnologies, 191002, Lomonosova Street. 9, office 2111 Saint-Petersburg, Russia; *Correspondence: firstname.lastname@example.org 2Kansas State University, Department of Grain Science and Industry, 201 Shellenberger Hall, Manhattan, KS 66506, KS, USA
Wheat flour dough is highly non-Newtonian, time-dependent, strain-dependent and viscoelastic. These rheological properties are very sensitive to temperature, water content and composition. Dough mixing is one of the most important ways to characterize the quality of wheat flours. Proper dough development is affected by mixing intensity (mixing speed) and work imparted to the dough. The objective of this research was to study impact of mixing speed and temperature on thermomechanical properties of breadmaking quality wheat flours using Mixolab. Analysis was carried out at the constant water absorption (98% db) using standard Chopin+ protocol, which consisted of a heating/cooling cycle after a certain mixing time at constant mixing speed (60–120 rpm). Effect of temperature at 80 rpm, 100 rpm, 120 rpm, and effect of mixing speed at 30°C, 40°C, 50°C were also studied. Strong relationships were observed between the mixing speed (rpm) and the Mixolab parameters (dough consistency during mixing (C1), mixing stability, protein weakening (C2), starch gelatinization (C3), amylase activity (C4) and starch gelling (C5). Mixing temperature was observed to have higher impact on dough consistency and stability than mixing speed. Softening effect of temperature was more significant at low mixing speeds.