Until now, there has been a common belief that food with water activity below 0.6aw is safe, can be easily processed and comes with a very long shelf life. Recent studies have clearly shown that this assumption is not correct. Moreover, most companies are missing optimisation opportunities in the manufacturing process and thereby produce at higher costs than necessary.
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.