Mixing Response of a Variable Speed 125 g Laboratory Scale Mechanical Dough Development Mixer

The effect of varying mixing speed (75–400 rev/min) on mixing response (mixing torque, mixing time, mixer blade revolutions, work input, baking quality) has been investigated using a weak and strong commercial flour on a 125 g mechanical dough development (MDD) mixer. Peak torque increases as an exponential function of mixing speed but not as a power law. Number of mixer blade revolutions to peak torque are constant at high speeds, but increase rapidly below about 150 rev/min. Mixing time is also long at slow speeds, but unlike mixer blade revolutions, keeps decreasing as mixing speed increases. Work input increases at low speeds, but stays constant or increases slightly at higher speeds. Baking quality was not significantly affected by mixing speed.