Results 131 to 140 of about 932 (171)
Predicting the cookie quality of flours by using Mixolab®
European Food Research and Technology, 2008 The objective of this study was to determine the possibility of using Mixolab® to predict the cookie baking quality of different wheat flours. Mixolab data was also compared with various flour quality characteristics. There were significant correlations (P < 0.001) between Mixolab stability and some of the flour quality characteristics (protein and wet
Kevser Kahraman, Hamît Koksel
exaly +4 more sources
Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
European Food Research and Technology, 2007 The objective of this study was to determine the possibility of using Mixolab® to predict the cake baking quality of different wheat flours. Mixolab® data were also compared with various flour quality characteristics. The correlations between Alveoconsistograph data and the cake quality characteristics were not significant.
Özge Şakiyan +2 more
exaly +4 more sources
Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes
Cereal Chemistry, 2009 ABSTRACTThe aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality characteristics and bread volume. The samples were chosen to represent a wide range in terms of grain and rheological properties and baking quality.
KÖKSEL, HAMİT +4 more
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Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
Food Hydrocolloids, 2007Hydrocolloids have been revealed as very useful additives in breadmaking. However, interactions between them have been scarcely investigated. The effects of different molecular structure hydrocolloids (hydroxypropylmethylcellulose (HPMC), pectin (PC), guar gum (GG) and xanthan gum (XG)) on the wheat dough behaviour subjected to a dual mechanical shear ...
Cristina M. Rosell +2 more
exaly +2 more sources
Cereal Chemistry, 2020 Background and objectives: Nixtamalized maize flours (NMF) are convenient products to obtain an array of nixtamalized products such as table tortillas and chips.
Cristina M. Rosell +2 more
exaly +2 more sources
Food Chemistry, 2017 © 2017 Elsevier LtdWheat and finger millet flour (two cultivars) were blended in the ratio (3:1) to form a composite flour and its dough properties were studied on the mixolab.
Hardeep Singh Gujral +2 more
exaly +3 more sources
Use of Mixolab in Predicting Rice Quality
Cereal Chemistry, 2011ABSTRACTMixolab is a new instrument with capability to measure starch pasting properties on actual dough. It characterizes dough rheological behavior using a dual constraints of mixing and temperature. Rice samples (183) collected from 15 provinces across China were tested to determine the possibility of using Mixolab in predicting rice quality ...
Lihong Xie +5 more
openaire +1 more source
Food and Bioproducts ProcessingThis paper applies the novel approach presented in Part 1 to using the Chopin Mixolab 2 to quantify the effects of arabinoxylans (AX) on the Mixolab torque profile. The approach is illustrated with three contrasting AX products, one extracted from wheat (
Mohammad Alyassin +2 more
exaly +2 more sources