Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

By C. Rosell, C. Collar, M. Haros. 2007

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Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab® (2010, background): “Detailed description of the physical changes that occurred along Mixolab measurement was reported by Rosell et al. [ 21 ].”
Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics (2013, background): “The presence of different proteins and starches modifies protein–protein interactions and also the starch gelatinization and the gelling processes (Rosell et al. 2007; Marco and Rosell 2008a; Rosell et al. 2010).”
Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose (2017, methodology): “9 Mixolab® plots were analysed and parameters characterizing GF batters during mixing (C1 and 210 C2), cooking (C3, C4 and breakdown) and cooling (C5 and set-back) were used for modelling their 211 rheological behaviour (Rosell et al., 2007).”
Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab (2011, background): “Among different rheological techniques, Mixolab has been likely used in many studies for probing dough behavior during processing conditions [11, 12, 13].”