Temperature’s effects on mixogram curves have been studied by many investigators, mainly where room temperature was the major concern. Their results showed significant effects on the mixogram for both soft and hard wheat flours. One of the questions remaining questions unanswered is how dough temperature changes during mixing in a mixograph. Some of the conclusions in this article show temperature change during mixing strongly shows the higher the flour protein content, the more work input and the greater the temperature rise.
There are also other conclusions if anyone is interested.
http://www.aaccnet.org/cerealchemistry/backissues/1992/69_681.pdf
Norma
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