A Mixolab technika alkalmazási lehetoségei

Translated title of the contribution: The applicability of the Mixolab technique

Hódsági Mária, Gelencsér Tímea, Salgó András

Research output: Contribution to journalArticle

Abstract

The Mixolab apparatus that has been developed recently is a complex rheological method which is designed for quality analysis of cereals and flours. Compared to other rheological methods, one important advantage of Mixolab is that it provides information about the effects of both mixing (kneading) and heat treatment in a simple test. For the assays, flour and water are placed into the Mixolab bowl. Mixolab measures the torque (expressed in Nm) produced by the passage of the dough between the two kneading arms in real time. The temperature program and the mixing speed can be modified in multiple scales: one is the standard ICC No. 173 Method. The protocol consists of a heating/cooling cycle after a certain mixing time at constant mixing speed. The mixing models the mechanical stress while the heat load models the baking thus the final quality of the product can be predicted. The Mixolab has several applications; our examples show only a few of them: e.g. the addition of resistant starch and the presence of whole egg powder can be determined. Additionally, the different types of wheat flour can be distinguished analyzing the characteristic phases of the Mixolab curve.

Translated title of the contributionThe applicability of the Mixolab technique
Original languageHungarian
Pages (from-to)141-152
Number of pages12
JournalElelmiszervizsgalati Kozlemenyek
Volume56
Issue number3
Publication statusPublished - Jan 1 2010

ASJC Scopus subject areas

  • Food Science

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