Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Abstract

The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour supplemented with different additives such as fungal α-amylase, fungal hemicellulase, and fungal xylanase weres exploted. The rheological measurements were performed using the Mixolab, Alveograph, and Rheofermentometer. Our results indicated significant positive and negative correlations between the parameters investigated. The changes of the Mixolab curve trend depended on the amylase doses. Significant correlations were established also between the Mixolab parameters and the results of the baking tests; the β slope, C2, C3, and C4 were positively correlated with the specific volume of the bread. Taking into account the results obtained, we may conclude that Mixolab is a complex device that renders the evolution of the bread during the entire technological process, from the dough making to the starch retrogradation.