Results 1 to 10 of about 412 (151)
Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters [PDF]
Czech Journal of Food Sciences, 2019 Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties.
Magdalena Lacko-Bartosova +1 more
exaly +4 more sources
Mixolab versus Alveograph and Falling Number [PDF]
Czech Journal of Food Sciences, 2010 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
Georgiana Gabriela Codină +3 more
doaj +2 more sources
Applicability of Mixolab test with local wheat flours
International Journal of Food Studies, 2015 Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously.
Daniel Vazquez, Marıa C. Veira
doaj +4 more sources
Effects of special additives in wheat dough system measured by Mixolab technique [PDF]
Czech Journal of Food Sciences, 2021 Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems.
Mónika Bartalné-Berceli +3 more
doaj +2 more sources
WINTER WHEAT MIXTURES INFLUENCE GRAIN RHEOLOGICAL AND MIXOLAB QUALITY [PDF]
Journal of Applied Life Sciences and Environment, 2022 This study aims to investigate the effect of a mixture of winter wheat varieties on grain rheological characteristics and the quality of wheat flour analyzed by Mixolab.
Trong Nghia HOANG +2 more
doaj +2 more sources
Foods, 2019 An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (
Georgiana Gabriela Codina +2 more
exaly +3 more sources
Czech Journal of Food Sciences, 2011 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 ...
Iuliana Banu, Iuliana Aprodu
exaly +3 more sources
Foods, 2019 The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed−wheat composite flour
Georgiana Gabriela Codina +2 more
exaly +3 more sources
Evaluation and Screening of High-quality Dumpling Flour by Mixolab
Shipin gongye ke-ji, 2023 The present study evaluated and screened high quality dumpling flour using the analytical equipment, mixolab. The corresponding result aimed to provide theoretical support for high efficient dumpling flour blending.
Maomao QIN +6 more
doaj +2 more sources
Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products [PDF]
FoodsThis paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain ...
Christine (Neagu) Dragomir +7 more
doaj +2 more sources