Rapid wheat flour product quality screening using centrifuge mixing.

摘要

A centrifuge mixer has been evaluated against conventional mixers for laboratory production of dough for cookie, bread and alkaline noodle quality evaluation. For all three products, centrifugal mixing produced dough comparable to conventionally mixeddough in 30 sec or less at speeds varying from 2000 to 3500 rpm. Quality characteristics of cookies, bread and noodles produced from a limited set of flour samples using centrifugal mixing were essentially identical to those produced using conventionalmixing. The high throughput potential and small sample size requirement of the centrifuge mixer should prove highly useful for rapid product quality screening programs.