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

• Published in: Czech Journal of Food Sciences Vol. 29; no. 1; pp. 35 - 44
• Main Authors: Banu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering, Stoenescu, G.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada, Ionescu, V.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada, Aprodu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01-01-2011; Czech Academy of Agricultural Sciences
• Subjects: ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; ADDITIF ALIMENTAIRE; Additives; ADITIVOS ALIMENTARIOS; ALMIDON; alveograph; AMIDON; AMILASAS; AMYLASE; AMYLASES; APTITUDE BOULANGERE; ASH CONTENT; Baking; BAKING CHARACTERISTICS; baking quality; BREAD; CALIDAD; CARACTERISTICAS DE LA COCCION; COMPLEMENT ALIMENTAIRE; CONTENIDO DE CENIZA; Correlation; Dough; DOUGHS; ENZYME ACTIVITY; ESTABILIDAD; FARINE DE BLE; FOOD ADDITIVES; Fungi; GELIFICACION; GELIFICATION; GLUTEN; HARINA DE TRIGO; HEMICELLULASE; Hemicellulases; http://www.fao.org/aos/agrovoc#c_1071; http://www.fao.org/aos/agrovoc#c_24137; http://www.fao.org/aos/agrovoc#c_25511; http://www.fao.org/aos/agrovoc#c_2604; http://www.fao.org/aos/agrovoc#c_26776; http://www.fao.org/aos/agrovoc#c_3011; http://www.fao.org/aos/agrovoc#c_3294; http://www.fao.org/aos/agrovoc#c_33996; http://www.fao.org/aos/agrovoc#c_369; http://www.fao.org/aos/agrovoc#c_36930; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_6553; http://www.fao.org/aos/agrovoc#c_665; http://www.fao.org/aos/agrovoc#c_7369; http://www.fao.org/aos/agrovoc#c_787; http://www.fao.org/aos/agrovoc#c_8288; JELLIFICATION; MASA DE PANADERIA; Mechanical properties; mixolab; PAIN; PAN; Parameters; PATE DE CUISSON; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; QUALITE; QUALITY; rheofermentometer; RHEOLOGICAL PROPERTIES; Rheology; Specific volume; STABILITE; STABILITY; STARCH; SUPLEMENTOS; SUPPLEMENTS; TENEUR EN CENDRES; VOLUME; VOLUMEN; Wheat; WHEAT FLOUR; XYLANASE; α-Amylase
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/40/2009-cjfs

The objective of this study was to establish the correlation between thermo-mechanical behaviour and gluten quality of ten different flours, and to investigate the trend of the Mixolab plot for one flour supplemented with different commonly used additives (fungal alpha-amylase, fungal hemicellulase, fungal xylanase). Rheological measurements were performed using the Mixolab, Alveograph, and Rheofermentometer. Our results indicated significant positive and negative correlations between the characteristics 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 beta 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.