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KMID : 1129920160130010047
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Journal of Korean Society of Health Sciences
2016 Volume.13 No. 1 p.47 ~ p.57
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Functional study of Mixograph with the measurement a property of matter of Bread dough
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Choi Jung-Soo
Kim Kwang-Hyun
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Abstract
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The mixograph measures and records resistance of a dough to mixing. Mixing curve indicates optimum development time. Tolerance to overmixing, Mixograph has been used to study effects of added ingredients on mixing properties, dough rhelog, blending, and quality control and for evalution of hard, soft, and durum wheats. This combination signal conditioner and analog to digital converter unit allows the Mixograph and other instrumentation to be simply interfaced to an IBM compatible computer. The module is powered by a calculator style DC power supply with an output voltage of 6 to 18 volts. Mixograph test, the peak time, peak height, whidth at peak, and the width at 8 min of Mixograph increased as the amount of chitosan solution in bread dough was increased. The peak time of the Mixograph duration increased almost twice when 2% chitosan solution was bread dough, but decreased when the amount of chitosan solution added 3%.
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KEYWORD
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Mixograph , Mixing curve, Bread dough, Chitosan solution, Dough improve
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