Dough mixographs

Gould, J. M., Jasberg, B. K., and Dexter, L. (1990). Effects of alkaline hydrogen peroxide-treated fiber ingredients on mixograph properties of wheat flour dough. Lebensm. Mss. Technol. 23 358-360. 

Table 11.2 Mixograph Dough Development Time and Bake-Test Loaf Volume for Isogenic Lines Differing in HMW-GS...

Notes MDDT = mixograph dough development time LV = loaf volume in a microbaking test using 10-g flour. 

Figure 11.7 Mixograph dough development time (top left), percent of flour pro-fein (fop righf), percenf of polymeric profein (boffom right), and percent of unex-fracfable polymeric profein (boffom leff) for near-isogenic lines of three varieties having either Glu-Dla (HMW-GS 2+12) or Glu-Dld (HMW-GS 5+10). (Gupta, R. B., and F. MacRitchie. 1994. Journal of Gereal Science 19 19-29.)...

Table 11.3 Protein Composition and Mixograph Dough Development Times for Near-Isogenic Lines (NILs) of Tetraploid (Durum) Wheat Cultivar Svevo...

Table 11.4 Effect of Deletion of Gli-Bl/Glu-B3 Locus on Percent Polymeric Protein in Total Protein and Mixograph Dough Development Time...

Notes PPP = percent polymeric protein in total protein UPP = unextractable polymeric protein MDDT = mixograph dough development time CS = Chinese Spring allele CNN = Cheyerme allele. 

FIGURE 15.7 The mixograph used for the quick assessment of wheat dough rheological properties with typical curves for hard and soft wheat flours. 

Rath, C.R., Gras, P.W., Wrigley, C.W., and Walker, C.E. 1990. Evaluation of dough properties from two grams of flour using the mixograph principle. Cereal Foods World 35(6) 572-574. 

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