Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
- 686 Downloads
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.
KeywordsMixolab® Cake volume Cake hardness Flour quality
We would like to thank Chopin Technologies for lending us the Mixolab® instrument.
- 1.Bloksma AH, Bushuk W (1988) Rheology and chemistry of doughs. In: Pomeranz Y (ed) Wheat: chemistry and technology, vol II, 3rd edn. AACC, St. Paul, pp 131–218Google Scholar
- 3.Anonymous (2005) Mixolab® user’s manual. Tripette–Renaud Chopin, FranceGoogle Scholar
- 4.Manthey F, Tulbek MC, Sorenson B (2006) In: AACC annual meeting. World grain summit: foods and beverages, September 17–20, 2006. San Francisco, CA, USA, p 336Google Scholar
- 6.Tulbek MC, Hall C (2006) In: AACC annual meeting. World grain summit: foods and beverages, September 17–20, 2006. San Francisco, CA, USA, p 140Google Scholar
- 8.AACC (2000) Approved methods of the AACC. American Association of Cereal Chemists, St. PaulGoogle Scholar