AACC Method 54-40A Mixograph Method 揉混仪方法
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.