Dough microextensibility method using a 2-g mixograph and a texture analyzer

Cereal Chemistry

Volumn 77, Issue 1, 2000, Pages 39-43

  Suchy, J ^a   Lukow, O M ^a   Ingelin, M E ^b  

^a Cereal Research Centre   (Canada)

^b Paul Schwan Technical Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

WATER ABSORPTION;

FARINOGRAPHS; MIXOGRAPH; SCALE METHOD; SMALL SCALE; TEXTURE ANALYZERS; WHEAT QUALITY;

HOOKS;

M PROTEIN;

ARTICLE; CONTROLLED STUDY; FLOUR; FOOD QUALITY; STATISTICAL ANALYSIS; WATER ABSORPTION; WATER CONTENT; WHEAT;

EID: 0033984003     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.1.39     Document Type: Article

References (27)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 10-10B, Method 46-13, Method 54-10, and Method 54-21. The Association: St. Paul, MN.
2. Bebyakin, V. M., and Ishina, G. F. 1981. Comparative effectiveness of methods for instrumental evaluation of the rheological properties of wheat dough. (Abstr.) Sov. Agric. Sci.4:6.
3. Bloksma, A. H. 1990. Rheology of the breadmaking process. Cereal Foods World 35:228-236.
4. Bolling, H., and Weipert, D. 1984. Zur Beurteilung der Eigenschaften von Weizenteigen mit Hilfe des Extensogramms. Getr. Mehl Brot. 38:131-136.
5. Bushuk, W. 1985. Rheology: Theory and application to wheat flour doughs. Pages 1-26 in: Rheology of Wheat Products. H. Faridi, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
6. Campbell, W. P., Wrigley, C. W., Cressey, P. J., and Slack, C. R. 1987. Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents. Cereal Chem. 64:293-299.
7. Cressey, P. J., Campbell, W. P., Wrigley, C. W., and Griffin, W. B. 1987. Statistical correlations between quality attributes and grain-protein composition for 60 advanced lines of crossbred wheat. Cereal Chem. 64:299-301.
8. Evans, G. C., deMan, J. M., Rasper, V., and Voissey, P. W. 1974. An improved dough extensigraph. J. Inst. Can. Sci. Technol. Aliment. 7:263-268.
9. Hollander, M., and Wolfe, D. A., eds. 1973. Nonparametric Statistical Methods. John Wiley and Sons: New York.
10. Hou, G., Kruk, M., Petrusich, J., and Colletto, K. 1996. Measurement of the extensibility and tensile strength of dough and noodles. (Abstr.) Cereal Foods World 41:554.
11. Ingelin, M. E., and Lukow, O. M. 1997. A two gram flour test for extensibility and resistance to extension. (Abstr.) Cereal Foods World 42:614.
12. Ingelin, M. E., and Lukow, O. M. 1998. A two-gram flour test for extensibility and resistance to extension. Pages 207-213 in: Wheat Protein Production and Marketing. D. B. Fowler, W. E. Gedes, A. M. Johnston, and K. R. Preston, eds. University of Saskatchewan: Saskatoon.
13. Ingelin, M. E., and Lukow, O. M. 1999. Mixograph absorption determination by response surface methodology. Cereal Chem.76:9-15.
14. Irvine, G. N., and McMullan, M. E. 1960. The "Remix" baking test. Cereal Chem. 37:603-613.
15. Janssen, A. M., van Vliet, T., and Vereijken, J. M. 1996. Fundamental and empirical rheological behavior of wheat flour dough and comparison with bread making performance. J. Cereal Sci. 23:43-54.
16. Kieffer, R., Garnreiter, F., and Belitz, H. D. 1981. Beurteilung von Teigeigenschaften durch Zugversuche im Mikromaßstab. Zeitschrift für Lebens. Forschung 172:193-194.
17. Kieffer, R., Wieser, H., Henderson, M. H., and Graveland, A. 1998. Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale. J. Cereal Sci. 27:53-60.
18. Kilborn, R. H. and Tipples, K. H. 1974. The GRL-1000 laboratory dough mixer. Cereal Chem. 51:500-508.
19. Muller, H. G., and Hlynka, I. 1964. Brabender Extensigraph techniques. Cereal Sci. Today 9:422-430.
20. Preston, K. R., and Hoseney, R. C. 1991. Applications of the Extensigraph. Pages 13-19 in: The Extensigraph Handbook. F. Rasper and K. R. Preston, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
21. Prihoda, J., and Bushuk, W. 1971. Application of Muller's method to extensigraph measurements with various hook speeds. Cereal Chem. 48:609-620.
22. Oliver, J. R. 1979. Small-scale quality testing of early generation wheat crossbreds with the farinograph and extensigraph. Food Technol. Aust. 31:125-131.
23. Rasper, V. F. 1975. Dough rheology at large deformations in simple tensile mode. Cereal Chem. 52:24r-41r.
24. Schlichting, L. M., Lukow, O. M., Hussain, A., and McKenzie, R. 1996. Use of micro-extensigraph method to examine the rheological properties of doughs and glutens from 10 cultivars with identical high molecular weight (HMW) glutenin subunit composition. (Abstr.) Cereal Foods World 41:576.
25. Tschoegl, N. W., Rinde, J. A., and Smith, T. L. 1970a. Rheological properties of wheat flour doughs. I. Method for determining the large deformation and rupture properties in simple tension. J. Sci. Food Agric. 21:65-70.
26. Tschoegl, N. W., Rinde, J. A., and Smith, T. L. 1970b. Rheological properties of wheat flour doughs. II. Dependence of large deformation and rapture properties in simple tension on time, temperature, and water absorptions. Rheol. Acta 9:223-238.
27. Weipert, D. 1991. Uniaxiale und biaxiale Dehnung von Weizenteigen. Getr. Mehl Brot. 45:167-173.