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Original scientific paper

Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab

Tamara Dabčević ; University of Novi Sad, Institute for Food Technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Miroslav Hadnađev ; University of Novi Sad, Institute for Food Technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
Milica Pojić ; University of Novi Sad, Institute for Food Technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

Fulltext: english, pdf (158 KB) pages 169-174 downloads: 948* cite
APA 6th Edition
Dabčević, T., Hadnađev, M. & Pojić, M. (2009). Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab. Agriculturae Conspectus Scientificus, 74 (3), 169-174. Retrieved from https://hrcak.srce.hr/47362
MLA 8th Edition
Dabčević, Tamara, et al. "Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab." Agriculturae Conspectus Scientificus, vol. 74, no. 3, 2009, pp. 169-174. https://hrcak.srce.hr/47362. Accessed 3 Dec. 2021.
Chicago 17th Edition
Dabčević, Tamara, Miroslav Hadnađev and Milica Pojić. "Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab." Agriculturae Conspectus Scientificus 74, no. 3 (2009): 169-174. https://hrcak.srce.hr/47362
Harvard
Dabčević, T., Hadnađev, M., and Pojić, M. (2009). 'Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab', Agriculturae Conspectus Scientificus, 74(3), pp. 169-174. Available at: https://hrcak.srce.hr/47362 (Accessed 03 December 2021)
Vancouver
Dabčević T, Hadnađev M, Pojić M. Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab. Agriculturae Conspectus Scientificus [Internet]. 2009 [cited 2021 December 03];74(3):169-174. Available from: https://hrcak.srce.hr/47362
IEEE
T. Dabčević, M. Hadnađev and M. Pojić, "Evaluation of the Possibility to Replace Conventional Rheological Wheat Flour Quality Control Instruments with the New Measurement Tool – Mixolab", Agriculturae Conspectus Scientificus, vol.74, no. 3, pp. 169-174, 2009. [Online]. Available: https://hrcak.srce.hr/47362. [Accessed: 03 December 2021]

Abstracts
Because of the belief that the rheological properties of wheat fl our and dough are related to the flour quality and its processing characteristics, they are of great importance in the baking and milling industries. The Farinograph, Extensograph, Amylograph and Alveograph tests are the most common empirical tests used for assessing rheological properties of wheat dough. Recently, new rheological tool for wheat fl our characterization, called Mixolab, has been developed.
The advantage of using Mixolab is that one can measure protein and starch characteristics in a single test. The objective of this study was to determine the relationships between Mixolab parameters and parameters obtained using Farinograph and Amylograph among flour samples of different technological quality. Mixolab water absorption value was significantly correlated to Farinograph water absorption value (r = 0.9816) as well as Mixolab dough formation time value (time for C1) to dough development time obtained using Farinograph (r = 0.9668), while the values which indicate dough stability have not expressed so high correlation (r = 0.7484). In addition, difference between the values of maximum torque (C1) and torque at the end of the first period of constant temperature (T= 30°C) obtained by Mixolab expressed good correlation with the Farinograph degree of softening (r = 0.8504). A significant correlation coefficient (r = 0.8812) was determined between the Amylograph peak viscosity parameter and C3 value which is an indication of starch gelatinization.

Keywords
Mixolab; correlation; dough rheology; wheat flour quality

Hrčak ID: 47362

URI
https://hrcak.srce.hr/47362

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