Abstract:Four types of dough mixer（HM-790 vertical single-axis speed control，HWH-25 Horizontal type，SZH-20 the double-drive and double-acting and SM-25 the double-drive and double-acting）were used to test the moisture uniformity，gluten index and wet gluten content of dough to prove the mixing effect of different dough mixers. The results showed that the faster the rotation speed within a certain range，the faster the water content of the dough was distributed uniformly，and the performance of the double-drive and double-acting dough mixer was better than that of other dough mixer. When the speed was too high，the speed of the water dispersing would be slower at the early stage and quick at the later stage.The general trend was that the faster of the mixing speed of the dough mixer，the shorter the time for the gluten content to reach the maximum value；and the faster the decreasing speed was after reaching the maximum value. The experimental resulted of the adjustable speed mixer showed that the medium speed was basically the same as that of the high speed gluten.However，the rate of gluten content drop of medium-speed agitation was-0.143，which was much slower than the slower-0.252 and the fast-stirring-0.273.The variation rule of gluten index and gluten content was similar.Considering all factors，the performance of the double-drive double-acting type and the dough mixer is obviously better than that of the single-shaft vertical speed-regulating dough mixer and the horizontal dough mixer，and the medium-speed stirring of the dough mixer is most suitable for the dough preparation.