Flours 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. 

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 11.5 Protein Composition and Mixograph Dough Development Times for Flours from Lines Varying at Gli-Dl/Glu-D3...

When the effects of expensive and not readily available flour constituents and/or additives are tested or a new cultivar is assessed, of which only several hundred kernels are available, a micro baking tesf is used, with 10 g flour for each baked product (cf. Fig. 15.35). If even less material is available, 2 g are sufficient. The sample is then kneaded in a mixograph and btiked in a capsule. 

The mixograph is an instrument that works with the same basic principle as the farinograph (Figure 15.7). However, the analysis of its curve is not as extensive as the farinograph curve. This is the preferred method used by plant breeders because it only requires either a 10 or 35 g sample and the assay only lasts 7-8 min (AACC Method 54-40, Finney and Shogren 1972, Rath et al. 1990, Walker et al. 1997). The amount of water and sample weight varies according to protein and flour moisture... 

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

Finney, K.F., and Shogren, M.D. 1972. A ten gram mixograph for determining and predicting functional properties of wheat flours. Bakers Digest 46(2) 32-35, 38-42, 77. 

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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