Utilization of Mixolab® to predict the suitability of flours in terms of cake quality

By K. Kahraman, Ozge Sakiyan, Serpil Ozturk, H. Koksel, Gulum Sumnu, A. Dubat. 2008

115 citations recorded by the source corpus.

The objective of this study was to determine the possibility of using Mixolab® to predict the cake baking quality of different wheat flours. Mixolab® data were also compared with various flour quality characteristics. The correlations between Alveoconsistograph data and the cake quality characteristics were not significant. Therefore, Alveoconsistograph test does not seem to be useful to predict the cake quality of the flour samples. Mixolab® characteristics C2, C3, C4 and C5 were found to be significantly correlated with volume index while C5 was correlated with hardness of cakes. The parameters C2 to C5 represent the end point of the corresponding mixing stages. The flour samples which gave higher cake hardness values had higher C5 values and the samples with lower cake volumes had higher C2, C3, C4 and C5 values. It seems to be possible to estimate the texture and volume of cakes by these values. Therefore, Mixolab® seems to be a useful tool to predict the cake making quality of flour samples.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/3f4e6db8a7b5a8612870b89ee0b3919630644317

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Taihua Mu
2. Xingli Liu
3. Miao Zhang
4. Hongnan Sun
5. Jingwang Chen

Citations in the corpus

• 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).”