Predicting the cookie quality of flours by using Mixolab®

By Serpil Ozturk, K. Kahraman, Bengihan Tiftik, H. Koksel. 2008

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Influence of potato flour on dough rheological properties and quality of steamed bread (2016, background): “Many studies found that thermo-mechanical parameters, dynamic rheological properties, and fermentation characteristics had a remarkable influence on the volume, texture, and structure of products (Sensoy et al. 2006; Kahraman et al. 2008; Ozturk et al. 2008; Verheyen et al. 2015).”
Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® (2010, methodology): “Dough rheological assessment by Mixolab has been successfully applied to the evaluation of bread wheat genotypes [18], and the cake making quality of flours [ 19 ].”