| 摘要 |
Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are four essential conditions: the energy added in mixing is not less than 10 (and preferably not less than 15) watt hours per kilogram of the total ingredients; the mixer is cooled by passing a fluid through a jacket surrounding the mixing chamber, and at least some of the water ingredient required to make the dough is added part-way through the mixing process, and at least part of the mixing is carried out under vacuum conditions.
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