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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties.
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Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties.

机译：Mixolab热机的面团的特征和面包制作印度小麦的质量品种。

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摘要

Gluten viscoelasticity and starch pasting property are major determinants in the end use quality of wheat. The significance of rheology and the impact of dough rheological properties on the bread quality have led to the development of a large number of rheological tests. The rheological, thermo mechanical characteristics and bread making potential of wheat varieties from India were investigated using the Mixolab which has the capability of measuring dough development and starch pasting behaviour sequentially in a single analysis. Correlations were calculated from the Mixolab parameters sodium dodecyl sulphate sedimentation volume, gluten index, protein content and bread quality parameters. The results indicated that the specific loaf volume (SLV) was significantly correlated with Mixolab dough development time (r2=0.880), dough stability (r2=0.942), protein weakening (C2) (r2=0.890) and the glutenin/gliadin ratio (r2=0.802) indicating the dependence of SLV on protein quality. Varieties having subunits 2* or 1 and 5+10 were found to have higher SLV except variety PBW 373. The prediction equation obtained showed that the dough stability and C2 are promising parameters of Mixolab for predicting the bread making quality of Indian wheat varieties.
机译：谷蛋白粘弹性和淀粉糊性质最后使用的质量主要决定因素吗小麦。面团的流变特性的影响面包质量导致的发展大量的流变测试。流变、热机械特性和面包小麦品种的潜力从印度使用Mixolab进行调查有能力的测量面团发展和淀粉糊的行为按顺序在一个分析。从Mixolab参数计算吗钠十二烷基硫酸盐沉积体积,面筋指数、蛋白质含量和面包的质量参数。特定的面包卷(SLV)明显与Mixolab面团开发时间2 (r = 0.880),面团的稳定性2 (r = 0.942),蛋白质削弱(C2)2 (r = 0.890)和麦谷蛋白和醇溶蛋白比(r 2 > < /晚餐= 0.802)表示SLV依赖蛋白质质量。子单元2 *或1和5 + 10被发现有更高的SLV除了各种PBW 373。预测方程表明,获得的面团稳定性和C2前途的参数预测的Mixolab面包印度的小麦品种的质量。

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