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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.