Modelling the formation of phase contact between components during the mixing process on a new dough mixer

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This analysis finds optimal mixing parameters for dough in the bakery industry, suggesting new designs for efficiency.

Optimal dough mixing parameters improve rheological properties for better product quality, leading to increased output.
Using experimental data and mathematical models, a step-by-step method enhances phase contact surfaces during mixing.
The study explores the interaction of flour and liquid phases in a turbulent medium, improving mixing efficiency and quality.
Emphasis on surface energy and tension suggests critical insights for designing effective mixers in various industries.

Stadnyk et al. (2025) studied this question.

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