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[Wheat: effects of mixing in breadmaking].

O Paredes-López, W Bushuk

    Archivos Latinoamericanos De Nutricion
    |March 1, 1983
    PubMed
    Summary

    Overmixing or undermixing wheat dough significantly degrades bread quality. Re-mixing dough after overmixing can restore product quality, with stronger flours showing greater sensitivity to mixing extent.

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    Journal of food science·2009

    Area of Science:

    • Food Science
    • Cereal Science
    • Baking Technology

    Context:

    • Investigating dough mixing and unmixing effects on bread quality.
    • Utilizing three wheat cultivars: Glenlea, Neepawa, and Fredrick.
    • Creating a Fredrick/Neepawa flour blend (Fr/Np, 50/50) to enhance mixing strength.

    Purpose:

    • To determine the impact of dough mixing and unmixing on breadmaking outcomes.
    • To quantify the energy requirements for dough development in different wheat cultivars.
    • To assess the relationship between flour strength and susceptibility to mixing/unmixing effects.

    Summary:

    • Wheat doughs exhibited varied mixing times and energy needs (Glenlea: 14.3 Wh/kg; Neepawa: 3.0 Wh/kg; Fr/Np: 2.8 Wh/kg).
    • Undermixed doughs showed significant bread quality deterioration, with loaf volume reductions of 34-62% after 16 min of unmixing.
    • Remixing overmixed dough to a second development peak substantially improved bread quality, especially for stronger flours.

    Impact:

    • Highlights the critical role of optimal dough development in achieving high bread quality.
    • Provides quantitative data on energy inputs for mixing different wheat flours.
    • Demonstrates that flour strength influences the dough's response to mixing manipulation, impacting baking performance.

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