Rheological behaviour of whole wheat flour

Ferrer, A.; Rosell, Cristina M.

doi:10.1051/iufost:20060681

Cited by 22 publications

(24 citation statements)

References 13 publications

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“…The studies with Chopin Mixolab have been performed in accordance with the manual of 2005, the first who had access to this problem were Haros et al 7 and Collar et al 17 It measures in real time the torque (expresses in Nm) produced by passage of the dough between the two kneading arms, thus allowing study of rheological and enzymatic parameters: dough rheological characteristics (hydration capacity, development time, etc. ), protein reduction, enzymatic activity, gelatinization and gelling of starch.…”

Section: Methodsmentioning

confidence: 99%

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Rheological Qualities of Dough from Mixture of Flour and Wheat Bran and Possible Correlation between Bra Bender and Mixolab Chopin Equipments

Xhabiri¹

2016

MOJFPT

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The rheological qualities of dough are determined during the mixing, extension and warming of the dough and they are closely correlated with the quality of the flour, however by increasing the amount of the dietary fibers, the qualities change, given that this leads to weakening of the proteins, respectively to the deterioration of gluten net. The equipment which is used in determining the rheological qualities is those of Bra bender: Farinograph, Extensograph, however, lately one also started to use Mixolab Chopin, which at the same time determines the quality of the proteins and starch.The purpose of this study is to determine the rheological qualities of the dough obtained by mixing the flour of wheat cultivars from the region of Balkans with their bran, and the possible correlation of rheological parameters determined with Bra bender (Farinograph) and Mixolab Chopin equipments. Based on the obtained results either with the Bra bender equipment, or with Mixolab Chopin, better rheological qualities for production of bread are indicated by the bread which is obtained by mixing the flour of wheat cultivar Orovcanka with its bran.High positive correlation coefficient is observed with regards to water absorption and development of dough, the stability of dough indicates a lower positive correlation coefficient, whereas the degree of softening indicates a medium negative correlation coefficient. With regards to the correlation coefficient among the values of Amylograph regarding the maximum viscosity and C3-torque Mixolab, as well as Amylograph concerning the maximum viscosity and slope γ Mixolab, in both cases we observed a medium positive correlation. Therefore, in general, the correlation between equipment Bra bender and Chopin Mixolab is positive, however not so prominent, respectively, variable.

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Section: Methodsmentioning

confidence: 99%

“…[2][3][4][5] Mixolab can be applicable not only to wheat flour quality control, but to many other purposes including: development of gluten-free products, 6 whole wheat studies, 7 and effects of different hydrocolloids.…”

Section: Introductionmentioning

confidence: 99%

Rheological Qualities of Dough from Mixture of Flour and Wheat Bran and Possible Correlation between Bra Bender and Mixolab Chopin Equipments

Xhabiri¹

2016

MOJFPT

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“…The dough weakening (C1-C2) characterising zone (2) is smaller compared to the thermal weakening (C3-C4) after 90°C (zone (4) in Figure 1). Actually, the temperature increase destabilises and unfolds the proteins, which become hydrophobic (Haros et al 2006;. The rise of the dough temperature in the Mixolab implies protein denaturation involving the release of a large quantity of water.…”

Section: Methodsmentioning

confidence: 99%

Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Banu¹,

Stoenescu²,

Ionescu³

et al. 2011

Czech J. Food Sci.

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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.

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“…The Mixolab technique developed by Chopin Technologies Company, launched on the market at the AACC annual meeting in 2005, performs a complex analysis of flour. It allows recording the mechanical changes due to mixing and heating simulating the mechanical work as well as the thermal conditions that might be expected during the baking process (Rosell et al 2006 cited by Haros et al 2006). This function makes Mixolab unique, by allowing the user to obtain through a single test the information on the water absorption capacity and kneading stability, as well as the gelatinisation temperature, amylolytic activity, or starch gelling.…”

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confidence: 99%

“…These Figure 1. A typical Mixolab curve for dough (Haros et al 2006) rheological characteristics change during the bread making process and are difficult to measure in definitive terms (Hrušková & Šmejda 2003).…”

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Mixolab versus Alveograph and Falling Number

Codină¹,

Mironeasa²,

Bordei³

et al. 2010

Czech J. Food Sci.

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Codină G.G., Mironeasa S., Bordei D., Leahu A. (2010): Mixolab versus Alveograph and Falling Number. Czech J. Food Sci., 28: 185-191. Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. This laboratory equipment has amazing possibilities for the research and development, enabling a complex analysis of flour. It allows the analysis of flour proteins quality (water absorption, stability, elasticity, weakening), the analysis of starch behaviour (gelatinisation, gelatinisation temperature, the modification of its consistency on additives addition) and the analysis of enzymatic activities (proteolytic, amylolytic). The objective of this study is to establish a relation between the alveograph, Falling Number, and Mixolab values. Sixty flours, collected around the Romanian country, were analysed simultaneously on alveograph (standard protocol), for the Falling Number, and on Mixolab ("Simulator" and the standard option "Chopin+" protocol). A selection of principal factors based on the Principal Component Analysis (PCA) was applied which allowed the building of an efficient predictive model for each parameter. There were significant correlations between most of the Alveograph parameters: maximum pressure (P), deformation energy (W), extensibility (L), alveograph ratio (P/L) and Simulator Mixolab stability. Using the Mixolab standard option "Chopin+" protocol a close association was found between some Mixolab parameters: stability and protein weakening (C2, difference of the points C1-C2 abbreviated C12) and the alveograph values (P, W). From the point of view of the correlations established with the Falling Number index, very good results were obtained with the parameters obtained with Mixolab that measures starch gelatinisation (C3, difference of the points C3-C2 abbreviated C32), amylolytic activity (C4, difference of the points C3-C4 abbreviated C34), and starch gelling (C5, difference of the points C5-C4 abbreviated C54).

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Rheological behaviour of whole wheat flour

Abstract: ABSTRACT

Cited by 22 publications

References 13 publications

Rheological Qualities of Dough from Mixture of Flour and Wheat Bran and Possible Correlation between Bra Bender and Mixolab Chopin Equipments

Rheological Qualities of Dough from Mixture of Flour and Wheat Bran and Possible Correlation between Bra Bender and Mixolab Chopin Equipments

Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Mixolab versus Alveograph and Falling Number

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