Mixing in Farinograph

Mixing in Farinograph The major change in dough rheology during mixing derives from the biochemical and physical changes of dough during a mixing process. A Farinogram charting the change in consistency of dough by measuring the torque exerted during a mixing process is shown in Figure 26.1. Mixing actions impart both elongation and shear to the dough. The strains incurred could be up to 500