Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality

Kahraman K., Sakiyan O., Ozturk S., KÖKSEL H., Sumnu G., DUBAT A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, sa.2, ss.565-570, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 227 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1007/s00217-007-0757-y
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.565-570
  • Anahtar Kelimeler: Mixolab((R)), cake volume, cake hardness, flour quality, WHEAT-FLOUR, BAKING
  • Abdullah Gül Üniversitesi Adresli: Hayır

Özet

The objective of this study was to determine the possibility of using Mixolab((R)) to predict the cake baking quality of different wheat flours. Mixolab((R)) 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((R)) 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((R)) seems to be a useful tool to predict the cake making quality of flour samples.