Utilization of mixolab for determination of the baking value of wheat and flour
2016
Szafrańska,A.
inconnu. The article presents the new method of determination the rheological properties of dough tested by mixolab. Mixolab protocols for evaluation of the quality of grain or flour was specified as well as parameters obtained from Mixolab curve reflecting changes in the dough characteristics occurring during its preparation and bread baking. The latest scientyfic studies concerning the possibilities of mixolab utilization in assessment the quality of grain and flour were also presented.
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