Results 11 to 20 of about 932 (171)

Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors

Journal of Cereal Science, 2016
Abstract For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used.
Aleksandra Torbica, Jelena Tomić, Dejan Dodig   +2 more
exaly   +5 more sources

Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters

Food and Bioproducts Processing
A novel approach is presented to use the Chopin Mixolab 2 to quantify the effects of arabinoxylans (AXs) on the required water absorption of a dough formulation and on other parts of the Mixolab torque profile relevant to bread quality.
Grant M. Campbell
exaly   +3 more sources

Prediction the Quality of Industrial Flour Using the Mixolab Device [PDF]

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
Mixolab is a device used to investigate the thermo-mechanical behaviour of the dough. The aim of the present study was to investigated the possibility of predicting the quality of the wheat based on the behaviour of the flour with different extraction rates. Our results indicated relationships in terms of water absorbtion capacity, dough stability, C3,
Georgeta STOENESCU, Violeta IONESCU, Ina VASILEAN, Iuliana APRODU   +3 more
openaire   +3 more sources

Baking quality prediction of spelt wheat based on rheological and mixolab parameters [PDF]

Acta Alimentaria, 2019
The aim of this work was to test the potential of Mixolab II in the baking quality prediction of fiveTriticum speltaL. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number.
Lacko-Bartošová, M., Konvalina, P., Lacko-Bartošová, L.   +2 more
openaire   +4 more sources

RHEOLOGICAL PROPERTIES OF RICE–SOYBEAN PROTEIN COMPOSITE FLOURS ASSESSED BY MIXOLAB AND ULTRASOUND [PDF]

Journal of Food Process Engineering, 2011
ABSTRACTThe rheological behavior of gluten‐free composite flours formulated with rice flour and increasing amounts of soybean protein (SP) isolate (0–2%, w/w, flour blend basis) in the presence and absence of transglutaminase (1%, w/w) was assessed using two complementary approaches, the Mixolab device and ultrasonic measurements.
Rosell, Cristina M., Marco, Cristina, García Álvarez, J., Salazar, J.   +3 more
openaire   +4 more sources

Integrated Nutritional, Spectroscopic and Technological Evaluation of Black Oat (Avena strigosa) and White Oat (Avena sativa L.) Cultivars [PDF]

Molecules
Oat is increasingly recognized as a valuable cereal due to its favorable nutritional profile and potential application in functional foods. This study aimed to provide an integrated nutritional and technological evaluation of black oat (Avena strigosa ...
Bogdan Cozma, Sylvestre Dossa, Antoanela Cozma, Daniela Stoin, Dacian Lalescu, Isidora Radulov, Ilinca Imbrea, Georgeta Pop, Laura Crista, Mariana Suba, Ersilia Alexa, Florin Imbrea   +11 more
doaj   +2 more sources

Rapeseed Protein–Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality Characteristics [PDF]

Gels
The aim of this study was to evaluate the possibility of using rapeseed protein–fiber concentrate (RPFC) as a functional ingredient for wheat pasta fortification, with emphasis on dough rheology, gel-like network formation, microstructure, and cooking ...
Marina Axentii, Georgiana Gabriela Codină, Juan E. Andrade Laborde, Aurelian Rotaru   +3 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]

Foods
This 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, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu, Ersilia Alexa   +7 more
doaj   +2 more sources

The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products [PDF]

Foods
This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking.
Diana Fluerasu (Bălțatu), Christine Neagu, Sylvestre Dossa, Monica Negrea, Călin Jianu, Adina Berbecea, Daniela Stoin, Dacian Lalescu, Diana Brezovan, Liliana Cseh, Mariana Suba, Cătălin Ianasi, Ersilia Alexa   +12 more
doaj   +2 more sources

Influence of Mixing Speed on Dough Microstructure and Rheology [PDF]

Food Technology and Biotechnology, 2013
The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device.
Silvia Mironeasa, Georgiana Gabriela Codină   +1 more
doaj   +3 more sources