[Wheat: effects of mixing in breadmaking].
The purpose of this work was to investigate the effects of mixing especially of unmixing, in the breadmaking process. The three wheat cultivars selected for the study were Glenlea, Neepawa and Fredrick. To increase the mixing strength of Fredrick, a blend of equal parts of Fredrick and Neepawa flours (Fr/Np, 50/50) was prepared. The wheat doughs under study required widely different times and energy inputs for mixing. Glenlea, Neepawa and Fr/Np needed 14.3, 3.0 and 2.8 Wh/kg of dough, respectively, to reach the first development peak. The unmixed doughs showed a marked deterioration of bread quality in relation to those mixed to the first development peak. Increases of unmixing times produced remarkable decreases of bread quality. At 16 min of unmixing the reduction of loaf volume, in relation to the optimum development stage, ranged from 34 to 62%. After unmixing, remixing the dough to a second development peak caused a high improvement in the quality of the final product. The breadmaking tests demonstrated that the unmixing effects were stronger for the stronger flours.
D001939:Bread / Q000592:standards*; D005433:Flour; D005511:Food Handling; D014908:Triticum
Trigo: effectos del mezclado en panificación.