Banu I., Stoenescu G., Ionescu V., Aprodu I. (2011): Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci., 29: 35-44.The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour supplemented with different additives such as fungal α-amylase, fungal hemicellulase, and fungal xylanase weres exploted. The rheological measurements were performed using the Mixolab, Alveograph, and Rheofermentometer. Our results indicated significant positive and negative correlations between the parameters investigated. The changes of the Mixolab curve trend depended on the amylase doses. Significant correlations were established also between the Mixolab parameters and the results of the baking tests; the β slope, C2, C3, and C4 were positively correlated with the specific volume of the bread. Taking into account the results obtained, we may conclude that Mixolab is a complex device that renders the evolution of the bread during the entire technological process, from the dough making to the starch retrogradation.

Knowledge of various amaranth flour (AF) particle sizes influence added in different amounts in refined wheat flour (WF) seems necessary to properly design systems with expected rheological properties. The study aimed to assess the effects of factors, particle size and level of AF added in WF on Falling number index (FN) and dough rheological properties described by Mixolab in a systematic investigation based on design of experiment. The level of AF added in WF significantly influenced the FN values in the linear and quadratic terms (p < 0.05), revealing a decrease with the level increase. Particle size played a significant role in increasing water absorption in linear and quadratic terms (p < 0.05), whereas only the linear term has a significant effect (p < 0.005) on dough development time and stability. Particle size increase and the interaction between particle size and AF significantly increased torques C2 and C3. AF level increase in WF significantly decreased the torques C4 and C5. The optimization results highlighted that the most suitable combination would be the composite flour with 9.74% AF of 280 μm particle size incorporated in WF. The proposed approach and the information resulted can be relevant for industrial applications, helping to develop products with amaranth with optimum rheological properties, in order to scale-up the production.

Cereal Chem. 87(2):112-117Knowing the quality of mill streams is very important for obtaining standardized flours with intended qualities for specific applications. The physicochemical and rheological quality of wheat flour mill streams obtained through industrial milling were analyzed. Rheological behavior was tested using alveograph, rheofermentograph, and mixolab equipment.The results obtained indicate that the starch damage, protein quality, and rheological properties vary with the mill streams. Three variants of breadmaking flours, obtained by blending different milling fractions without negatively affecting the extraction and final product quality, were characterized.

Mixolab is a device used to investigate the thermo-mechanical behaviour of the dough. The aim of the present study was to investigated the possibility of predicting the quality of the wheat based on the behaviour of the flour with different extraction rates. Our results indicated relationships in terms of water absorbtion capacity, dough stability, C3, C5, α and γ slopes between whole wheat flour and white and brown flours. Taking into account the obtained results we may conclude that Mixolab can be successfully used to predict the quality of the wheat used for obtaining industrial flours through the milling process.

In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper's purpose was the optimization of the brown wheat flour's quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing, compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.