Dough Microextensibility Method Using a 2‐g Mixograph and a Texture Analyzer

Abstract

Cereal Chem. 77(1):39-43Development of a small-scale method to measure dough extensibility, using a 2-g mixograph and the TA.XT2 texture analyzer (TA) equipped with Kieffer rig, suitable for early-generation wheat quality screening is presented. Three hook speeds 3.3, 7.0, and 10.0 mm/sec were tested on the TA. Only at the lower hook speed of 3.3 mm/sec were wheats, varying in quality, clearly differentiated. The ability to differentiate between wheats using the TA was compared with the Brabender Extensigraph. The sample ranking based on the resistance to extension (R max ) from the TA at a hook speed of 10.0 mm/sec correlated highly (r = 0.99) to the ranking obtained on the extensigraph. Dough extensibility data from the extensigraph and the TA, using hook speed 10.0 mm/sec, was correlated (r = 0.90) to loaf volume. Similarly, dough extensibility on the TA, using hook speed 3.3 mm/sec, was correlated to loaf volume (r = 0.96). The effect of three dough water contents (farinograph absorption, farinograph absorption + 6%, and 2-g mixograph water absorption) on physical properties of dough were evaluated by mixing the dough in a 2-g mixograph and testing the extensibility on the TA. Dough prepared at farinograph absorption + 6% and at mixograph absorption allowed differentiation between wheats based on the resistance to extension (R max ).

The Role of Empirical Rheology in Flour Quality Control

“…Area under the force vs. distance curve (mm 2 ) (Dobraszczyk & Salmanowicz, 2008). It was reported that the parameters obtained by using the Kieffer extensibility rig were significantly correlated with the Extensograph parameters especially those related to the strength of dough (Suchy et al, 2000;Grausgruber et al, 2002;Mann et al, 2005;Ktenioudaki et al, 2011). The reason why the extensibility parameters were not exhibit such a high correlation as strength parameters was explained by the differences in the sample size and strain rate between the two methods (Ktenioudaki et al, 2011).…”

Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

“…• C and 85% relative humidity (RH), according to Suchy et al 23 After resting, four dough strips from each replicate dough were tested for their extensibility properties on a texture analyzer (TA-HD, Texture Technologies Corp., Scarsdale, NY, USA) equipped with a Stable Micro Systems/Kieffer dough and gluten extensibility rig. This was used with a hook extension speed of 3.3 mm s −1 and a trigger force of 1 g, using a 50 kg load cell.…”

Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality

“…The farinograph test (AACC method 54-41) 35 measured water absorption (FAB), dough development time (DDT), dough stability (STA) and mixing tolerance index (MTI). The dough microextension test 36 was performed using a TA.XT2 texture analyser (Texture Technologies Corp, Scarsdale, NY, USA/Stable Microsystems, Godalming, UK). Dough samples were mixed in the 2 g mixograph with a 2% salt solution at FAB plus 5% additional water 36 to determine MDT.…”