AACC International Approved Methods - AACC Method 54-40.02. Mixograph Method
AACC International Approved Methods
Physical Dough Tests
AACCI Method 54-40.02
Mixograph Method
VIEW METHOD
Objective
The mixograph measures and records resistance of a dough to mixing. The mixing curve (mixogram) indicates optimum development time (point of minimum mobility), tolerance to overmixing, and other dough characteristics and estimates bake absorption. The mixograph has been used to study the effects of added ingredients on mixing properties, dough rheology, blending, and quality control and for evaluation of hard, soft, and durum wheats.
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