Evaluation of the MixoLab for assessment of flour quality

Food Australia

Volumn 60, Issue 12, 2008, Pages 577-581

  Cato, L ^a,b   Mills, C ^c,d  

^a AWB International Ltd

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^c Industry Development and Technical Services

^d AWB International   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DEVELOPMENT TIME; EXTENSOGRAPH; FARINOGRAPHS; FLOUR QUALITY;

FOOD TECHNOLOGY;

TRITICUM AESTIVUM;

EID: 57549108129     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. AACC. 2003. Approved Methods of Analysis. Method number 54-21; 54-28A & 54-10. AACC, St Paul, Minnesota.
2. Cato, L, Liu, Y, & Gianibelli, C. M. 2006. MixoLab assessment of Australian white wheat. In Proc. RACI Cereal Chemistry Conf., 2006, Fremantle, WA.
3. Collar, C, Bollain, C & Roseli, CM. 2006. Rheological behavior of formulated bread doughs during mixing and heating. Food Sci Technology Int. 13: 99-107.
4. Bonnet, A, Blaszczak, W, & Rosell, C. M. 2006. Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutamianse catalysed crosslinking. Cereal Chem. 83, 655-662.
5. Haros, M, Ferrer, A, & Roseli, C. M. 2006. Rheological behavior of whole wheat flour. In Proc. IUFosT 13th World Congress of Food Science and Technology. Conf. 2006, Nantes. DOI:10.1051/IUFoST:2006081.
6. RACI. 1995. Official Testing Methods of the Cereal Chemistry Division. Method number: 09-03 & 06-05. RACI, Melbourne, Victoria.
7. Rosell, CM, Collar, C & Haros, M. 2006. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the MixoLab. Food Hydrocolloids. 21, 452-462.