Results 141 to 150 of about 918 (184)
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Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours
Journal of Cereal Science, 2018Hardeep Singh Gujral
exaly +2 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
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Wheat flour dough Alveograph characteristics predicted by Mixolab regression models
Journal of the Science of Food and Agriculture, 2011AbstractBACKGROUND: 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 +4 more
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Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes
Cereal Chemistry, 2009ABSTRACTThe 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.
Hamit Koksel +4 more
openaire +1 more source
Journal of Cereal Science, 2019
This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species belonging to taxon T. dicoccum Schrank and from Triticum spelta L.
V. Dvořáček +3 more
semanticscholar +1 more source
This paper is concerned with rheological properties of native starches isolated from six cultivars of Triticum aestivum L. and from two hulled wheat species belonging to taxon T. dicoccum Schrank and from Triticum spelta L.
V. Dvořáček +3 more
semanticscholar +1 more source
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 +6 more
openaire +1 more source
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 +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, 2013AbstractBackgroundGrain 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 +6 more
openaire +2 more sources