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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 4
First page : (269) Last page : (276)
Article doi: :

Assessment of Dough Rheological Characteristics with Mixing Time

Niveditha A. and Chidanand D. V.*
Indian Institute of Food Processing Technology, Thanjavur, India
*Corresponding Author E-mail:
Received: 28.06.2019 | Revised: 30.07.2019 | Accepted: 8.08.2019  


Mixing is an important primary unit operation in bread making. The optimum mix (tPEAK) of the dough is a crucial factor that decides the final quality of dough. At the optimum mix the dough will be viscoelastic with high porosity which gives the bread its final structure. Determining and characterizing this tPEAK is essential in producing good quality bread. The assessment of the optimum mix of dough through rheological characterization was done by means of rheological instruments such as texturometer and rheometer and compared with the amount of power consumed by the spiral tool during mixing. The nature of dough rheological characteristic was tested using texturometer and rheometer. The rheological properties of dough were observed by conducting experiments on frequency sweep and creep recovery tests. The textural properties of bread dough like the young’s modulus and firmness characteristic have been also studied with mixing time. The rheological properties of the dough like storage modulus (G’), loss modulus (G”) and young’s modulus, firmness from rheometer and texturometer, respectively, increased with mixing time and was maximum at tPEAK  after which it decreased. Similar trends were seen in tool power curve obtained from spiral mixer.

Keywords: Bread, Viscosity, Colour, Temperature.

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Cite this article: Niveditha, A. & Chidanand, D.V. (2019). Assessment of Dough Rheological Characteristics with Mixing Time, Ind. J. Pure App. Biosci. 7(4), 269-276. doi: