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"Friction Factor. Also called ""coefficient of friction"", it is the frictional resistance to motion between surfaces that are subject to a load or weight. In dough mixing (q.v.), it is equated with the heat generated by the power input to a mixer (q.v.) that is required to overcome the frictional forces of the dough and which contributes to the increase in the dough's final temperature. Each mixer has its own characteristic friction factor that must be determined experimentally and taken into account when establishing the final temperature of the mixed dough."