Prediction of the quality of white flour based on results obtained by mixolab for wholemeal flour
2010
Szafranska, A.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland) Zaklad Technologii Zboz i Piekarnictwa
The aim of this study was to recognize the possibility of Mixolab utilization for evaluation of wholemeal flour and white flour obtained in laboratory milling test from wheat grain produced in Poland. Tested wheat grain samples showed differentiation in such quality parameters as: protein content, gluten content, Zeleny index and falling number. Differentiation was also observed in rheological properties of dough measured by Mixolab. The dependence of wholemeal water absorption and white flour water absorption obtained from the same wheat grain was 0,893. The correlation coefficients were calculated also between the dough consistency measured as a torque in C2 (r=0,628), C3 (r=0,769), C4 (r=0,687), C5 (r=0,898). The results of this work show that Mixolab can be used to predict the quality of white flour based on results obtained for wholemeal flour
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