Mixolab : a new approach to rheology /
, 2013 Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like ...
Rosell, Cristina M. +3 more
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Analysis of rheological properties of common winter wheat cultivars
Аграрная наука Евро-Северо-ВостокаThe paper presents the quantitative measurement and variability of six non-traditional grain quality indicators of 10 cultivars of common winter wheat harvested in 2021-2022, obtained during tests using the Chopin+ protocol in the polythermal mode on the
Y. O. Kozelets +8 more
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Effect of sucrose on the mixolab, alveograph charactersitics and breadmaking properties of strong wheat flour [PDF]
, 2008 The effects of the addition of sucrose (1%, 3%, 6%, 15%, 20%), on various rheological characteristics of wheat dough from a strong flour has been studied.
Pâslaru, V. +1 more
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THE ASSESSMENT OF RHEOLOGICAL QUALITIES WITH THE MIXOLAB OF DIFFERENT WHEAT FLOURS ENRICHED WITH THEIR BRAN [PDF]
, 2013 The increasement range of products with high dietary value of cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of
Acoski, Toni +3 more
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Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour
Journal of Food Quality, 2019 The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF).
Min Jeong Kang +3 more
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Mixolab Profile of Wheat Flour and Their Correlation with Textural Properties of Hot-Press Tortilla [PDF]
, 2015 Refined wheat flours commercially milled from the same red winter wheat under 10 different commercial conditions were tested for quality with a Mixolab and then processed into tortillas using the hot-press forming procedure.
Heredia-Olea, Erick +4 more
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Evaluation of soft winter wheat for soft-hard dough biscuit quality
, 2021 This study basically evaluated biscuit quality performances in multiple locations and years of a recently registered soft wheat variety (reg. no. 3482), Karaduman, and a promising candidate wheat line (7). The variety, Karaduman, had good yield potential,
Belen, Savas +5 more
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Revista U.D.C.A Actualidad & Divulgación Científica, 2012 Las importaciones de trigo para panificación se podrían disminuir utilizando harinas de otros recursos amiláceos, como la papa y la quinoa. En este trabajo, se evaluaron las propiedades termomecánicas de la masa y las características físicas del pan ...
Eduardo Rodríguez Sandoval +2 more
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Improvement of gums in physicochemical and rheological properties of barley-fortified saltine cracker dough [PDF]
, 2016 Effects of hydrocolloids (arabic gum, guar gum, and xanthan gum) on the physicochemical and rheological properties of whole-barley fortified cracker flour were determined using solvent retention capacity, alveograph, and Mixolab profiles.
J. Li +5 more
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Mixolab curves of transgenic and wild-type lines of genotype BW208.
, 2014 (A) Wild type BW208 and high-LMW transgenic lines; (B) wild type BW208 and low-LMW transgenic lines. Each curve represents the average of the three blocks of the 2011 assay, obtained with the ‘Chopin+’ method of the Mixolab.
Javier Gil-Humanes (110979) +3 more
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