Results 141 to 150 of about 932 (171)

Wheat flour dough Alveograph characteristics predicted by Mixolab regression models

Journal of the Science of Food and Agriculture, 2011
AbstractBACKGROUND: In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the ...
Georgiana Gabriela, Codină, Silvia, Mironeasa, Costel, Mironeasa, Ciprian N, Popa, Radiana, Tamba-Berehoiu   +4 more
openaire   +2 more sources

Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

Food Chemistry, 2010
Abstract The effects of added transglutaminase (TG) on the rheological and thermal properties of oat dough were evaluated. Mixolab, rheometer, and differential scanning calorimetry (DSC) were used to analyse the oat dough for changes in thermomechanical, rheological, and thermal properties.
Weining Huang, Lingling Li, Feng Wang, Jingjing Wan, Michael Tilley, Changzhong Ren, Songqing Wu   +6 more
openaire   +1 more source

Alveograph and Mixolab parameters associated with Puroindoline‐D1 genes in Chinese winter wheats

Journal of the Science of Food and Agriculture, 2013
AbstractBackgroundGrain texture is one of the most important characteristics of bread wheat and has a significant influence on end‐use qualities.ResultsForty‐three Chinese cultivars were tested under three environments and used to characterise kernel hardness, Puroindoline‐D1 alleles and Alveograph and Mixolab parameters.
Feng, Chen, Huanhuan, Li, Xiangnan, Li, Zhongdong, Dong, Aihui, Zuo, Xiaoli, Shang, Dangqun, Cui   +6 more
openaire   +2 more sources

Utilization of Mixolab in Bread Wheat Quality Evaluation

2014
In this study, 7 varieties and 18 line winter wheat were used to examine the appropriateness of mixolab device for the evaluation of bread wheat breeding materials. Within this work, protein content, hardness, Zeleny sedimentation, bread volume and bread weight analysis of the wheat samples, in beside of the rheological properties of wheat flour were ...
ŞAHİN, Mehmet, AYDOĞAN, Seydi, GÖÇMEN AKÇACIK, Aysun, HAMZAOĞLU, Sümerya   +3 more
openaire   +1 more source

Amylase Activity and the Mixolab

2013
G. Sinnaeve, J. Le Brun, A. Dubat
openaire   +1 more source

Characterization of Starch Using the Mixolab

2013
Senay Simsek, Mehmet C. Tulbek, Alexis Freier   +2 more
openaire   +1 more source

The Mixolab profiler

2019
Dubat, Arnaud, Bock, Jayne
openaire   +1 more source

MIXOLAB Applications Handbook

2012
Dubat, Arnaud, N. Boinot
openaire   +1 more source

MIXOLAB poster Volume Prediction using the Mixolab-RMTMethod EN 20180725

2019
L Bosc-Bierne, O Le Brun, A Dubat
openaire   +1 more source

Adaptation of the Mixolab for Durum Wheat Testing

2013
M. G. D’Egidio, S. Moscaritolo, A. Marti, M.A. Pagani   +3 more
openaire   +2 more sources