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Mixolab versus Alveograph and Falling Number

Author

Listed:
  • Georgiana Gabriela Codină

    (Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania)

  • Silvia Mironeasa

    (Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania)

  • Despina Bordei

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

  • Ana Leahu

    (Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania)

Abstract

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).

Suggested Citation

  • Georgiana Gabriela Codină & Silvia Mironeasa & Despina Bordei & Ana Leahu, 2010. "Mixolab versus Alveograph and Falling Number," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 185-191.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:169-2008-cjfs
    DOI: 10.17221/169/2008-CJFS
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    References listed on IDEAS

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    1. Ondřej Jirsa & Marie Hrušková & Ivan Švec, 2007. "Bread features evaluation by NIR analysis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 243-248.
    2. Ivan Švec & Marie Hrušková & Ondřej Jirsa, 2007. "Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 249-258.
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    Cited by:

    1. 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.
    2. Ludmila Papoušková & Ivana Capouchová & Marta Kostelanská & Alena Škeříková & Evženie Prokinová & Jana Hajšlová & Jaroslav Salava & Oldřich Faměra, 2011. "Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 420-429.

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