Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

摘要: Abstract Wheat flour dough was mixed in a spiral mixer for different operating conditions, at speed ranging from 80 to 320 rpm, period of 7–15 min. The specific mechanical energy Es delivered and the temperature Td were continuously recorded varied 7 82 kJ/kg 13.5 36 °C, respectively. strongly correlated because viscous dissipation but variations ingredients initial allowed uncouple them. balance during mixing process set through simple model assuming constant heat transfer (h = 75 W/(m2 °C)) which took into account thermal losses. Shear viscosity curves determined by correlating volumic power angular speed; comparison typical shear flow curve, characteristic geometry (Ks = 1.55) like models consumption. impact on small deformation rheological properties assessed DMA ratio, maximum (75 °C) minimum (50 °C) elastic modulus, interpreted relation with gluten network development.