?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F492%2F&rft.title=Improving+the+design+and+operation+of+a+tweedy+dough+mixer&rft.creator=Stump%2C+D.&rft.creator=Anderssen%2C+R.S.&rft.subject=Food+and+Drink&rft.description=Compared+with+other+cereals%2C+wheat+is+special+because+the+dough+that+it+makes%2C+when+mixed+with+water+and+other+ingredients%2C+has+the+following+unique+properties%3A%0D%0A1.+It+forms+a+viscoelastic+material.%0D%0A2.+It+has+good+gas+retention+since+the+diffusion+of+gases+through+the+dough+is+small.%0D%0A3.+It+sets+when+cooked+to+form+a+solid+foam.%0D%0A%0D%0AIn+the+study+of+dough+rheology%2C+mixing+and+baking%2C+each+of+these+properties+generates+the+need+for+different+types+of+mathematical+considerations.+For+the+Goodman+Fielder+problem+presented+at+the+1997+Mathematics-In-Industry+Study+Group+(MISG)+meeting+at+Melbourne+University%2C+it+is+the+first+of+these+three+properties+which+plays+the+crucial+role+in+any+study+of+the+efficiency+of+the+mixing+of+wheat+flour+dough.%0D%0A%0D%0AThe+group+studied+the+mechanics+associated+with+the+mixing+of+a+large+300+kg+dough+mass+within+a+Tweedy+mixer+rotating+at+360+rpm+subject+to+a+cycle+time+of+4+minutes+and+concluded%3A%0D%0A1.+The+baffles+along+the+side+of+the+mixing+chamber+are+essential+for+the+elongation+strains+necessary+for+dough+development.%0D%0A2.+The+impeller+blades+should+have+a+circular+rather+than+rectangular+cross+section+to+reduce+the+stress+concentrations+in+the+viscoelastic+dough+mass+that+lead+to+a+cutting+rather+than+stretching+motion.%0D%0A3.+A+series+of+experimental+tests+needs+to+be+performed+to+study+the+effects+of%3A+baffle+geometry%3B+mixing+speed%3B+and+recirculating+motions+within+the+mixing+chamber.&rft.date=1997&rft.type=Study+Group+Report&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.language=en&rft.identifier=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F492%2F1%2FImproving-the-design-and-operation-of-a-tweedy-dough-mixer.pdf&rft.identifier=++Stump%2C+D.+and+Anderssen%2C+R.S.++(1997)+Improving+the+design+and+operation+of+a+tweedy+dough+mixer.++%5BStudy+Group+Report%5D+++++