This study explores how mixing temperature and pressure affect dough rheology and bread quality in wheat flours with different gluten strength. Low-temperature mixing consistently improved dough development, while vacuum mixing strengthened only high-gluten flour and reduced loaf expansion. Weak flour showed limited responsiveness, confirming gluten strength as the primary driver of process efficacy.
Impact of Mixing Pressure and Temperature on Dough and Bread Properties: A Comparison between Verna Wheat Flour and Refined Type “0” Bread Flour / Angeloni G. , Spadi A. , Cappelli A., Corti F., Vizzo C., Bruchi L., Parenti A., Masella P.. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - ELETTRONICO. - (2026), pp. 0-0. [10.1016/j.jcs.2026.104393]
Impact of Mixing Pressure and Temperature on Dough and Bread Properties: A Comparison between Verna Wheat Flour and Refined Type “0” Bread Flour
Angeloni G.;Spadi A.
;Cappelli A.;Corti F.;Vizzo C.;Bruchi L.;Parenti A.;Masella P.
2026
Abstract
This study explores how mixing temperature and pressure affect dough rheology and bread quality in wheat flours with different gluten strength. Low-temperature mixing consistently improved dough development, while vacuum mixing strengthened only high-gluten flour and reduced loaf expansion. Weak flour showed limited responsiveness, confirming gluten strength as the primary driver of process efficacy.
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Impact of mixing pressure and temperature on dough and bread properties.pdf
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