184 Determination of the mixing quality of wheat flour doughs by high-speed mixing using the doughLAB

Methods Type: Generic Methods
Key data
Number: 184
Analyte: Mixing quality
Matrix: Wheat flour doughs
Year of Approval as Draft: 2016
Year of Approval as Regular Standard: 2019
 
Scope and field of application:
 
This standard specifies a method for determination of the mixing quality of wheat flour doughs using the Perten doughLAB. The method describes a procedure that mimics the high rate of addition of mechanical energy used in modern dough mixers integral in rapid-bake systems. The method is applicable to wheat flour, including, but not limited to, flours that are very strong or are difficult to develop.

Note 1: The doughLAB ring trial was conducted using both mixers (50 and 300 g) however only four participants delivered results from the 50 g mixer which was statistically insufficient to deduce accurate precision data according to international requirements for method validation. This data is available in the study report (Dang and Bason, 2013).

References:

ICC Standard No. 110/1, Determination of moisture content of cereals and cereal products (practical method).

 ICC Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours and by-products).

 ISO 3696: 1987 Water for analytical laboratory use – Specification and test methods.

 
Definition:

Dough quality measures include water absorption, dough development time, stability and other mixing characteristics, and are determined as specified in this international standard.

Dough quality parameters are defined as follows:

- Water absorption

The water absorption (WA) is the amount of water needed to achieve target peak torque of 6500 mNm (corrected to 14% moisture basis).

 - Dough development time

The dough development time (DDT) is the time taken for the dough to reach peak midline torque.

 - Stability

The stability is the difference between the time the top torque line arrives and departs from the midline peak torque value.

 - Softening at 5 minutes

The softening at 5 minutes is the difference in midline torque at DDT and 5 minutes after DDT.

 - Energy at peak

Energy at peak is the accumulated mechanical energy to peak torque.


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