Rheological behaviour of wheat flour dough during mixing and heating

Abstract

The aim of this study was to determine the possibility of using Mixolab to assess the quality of different types of wheat flour dough. The Mixolab data was compared to various flour quality characteristics chosen to represent a wide range in terms of technological quality. The results obtained for the analytical and Mixolab rheological characteristics of flour samples were examined by multivariate data analysis, using principal component analysis (PCA). Our results indicated strong relationships in terms of gluten deformation index and falling number index with almost all of the rheological parameters used to evaluate a Mixolab curve.