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

Author

Listed:
  • Iuliana Banu

    ("Dunărea de Jos" University, Faculty of Food Science and Engineering, Galaţi, Romania)

  • Georgeta Stoenescu

    (Research Laboratory Arcada, Arcada Mill, Lunca Siretului, Romania)

  • Violeta Ionescu

    (Research Laboratory Arcada, Arcada Mill, Lunca Siretului, Romania)

  • Iuliana Aprodu

    ("Dunărea de Jos" University, Faculty of Food Science and Engineering, Galaţi, Romania)

Abstract

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.

Suggested Citation

  • Iuliana Banu & Georgeta Stoenescu & Violeta Ionescu & Iuliana Aprodu, 2011. "Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 35-44.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:40-2009-cjfs
    DOI: 10.17221/40/2009-CJFS
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    References listed on IDEAS

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    1. I. Švec & M. Hrušková, 2004. "Wheat flour fermentation study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(1), pages 17-23.
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    Cited by:

    1. Evžen Šárka & Miroslava Kubová & Iva Wiege & Pavel Horák & Petra Smrčková & Václav Dvořáček & David Chena, 2017. "Two resistant starches applied in bread," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 67-72.
    2. Joseane Bressiani & Tatiana Oro & Paola Maria Lopes Da Silva & Flávio Martins Montenegro & Telma Elita Bertolin & Luiz Carlos Gutkoski & Marcia Arocha Gularte, 2019. "Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 276-284.

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