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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
17/02/2017 |
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Actualizado : |
17/02/2017 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
VÁZQUEZ, D.; VEIRA, M.C. |
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Afiliación : |
DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARÍA C. VEIRA, Molino Río Uruguay. |
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Título : |
Applicability of Mixolab test with local wheat flours. |
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Fecha de publicación : |
2015 |
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Fuente / Imprenta : |
International Journal of Food Studies-IJFS, 2015, Vol. 4, p. 78-87. |
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DOI : |
10.7455/ijfs/4.1.2015.a6 |
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Idioma : |
Inglés |
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Contenido : |
ABSTRACT.
Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses
(test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.
@2015 ISEKI-Food Association (IFA) MenosABSTRACT.
Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses
(test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best corre... Presentar Todo |
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Palabras claves : |
BREADMAKING; MIXOLAB; RHEOLOG; WHEAT QUALITY. |
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Thesagro : |
CEREALES; TRIGO. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6484/1/Vazquez-D.-2015.-Int.Jr.Food-Studies.pdf
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/247/130
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Marc : |
LEADER 02368naa a2200217 a 4500
001 1056673
005 2017-02-17
008 2015 bl uuuu u00u1 u #d
024 7 $a10.7455/ijfs/4.1.2015.a6$2DOI
100 1 $aVÁZQUEZ, D.
245 $aApplicability of Mixolab test with local wheat flours.$h[electronic resource]
260 $c2015
520 $aABSTRACT. Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved. @2015 ISEKI-Food Association (IFA)
650 $aCEREALES
650 $aTRIGO
653 $aBREADMAKING
653 $aMIXOLAB
653 $aRHEOLOG
653 $aWHEAT QUALITY
700 1 $aVEIRA, M.C.
773 $tInternational Journal of Food Studies-IJFS, 2015, Vol. 4, p. 78-87.
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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
28/06/2018 |
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Tipo de producción científica : |
Documentos |
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Autor : |
PÉREZ, O.; CAPURRO, M.C.; FASSIO, A.; SAWCHIK, J.; CLARIGET, J.M.; SCHUSSELIN, J.; SILVA, L.; MORALES, M. |
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Afiliación : |
OSVALDO MARTIN PEREZ GONZALEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARIA CRISTINA CAPURRO BAZZANO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALBERTO SANTIAGO FASSIO ARAUJO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JORGE SAWCHIK PINTOS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JUAN MANUEL CLARIGET BRIZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JUAN MARCELO SCHUSSELIN DAMBURIANO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; LEONARDO DANIEL SILVA INGOLD, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARIA XIMENA MORALES LORENZONI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Producción y calidad de diferentes tipos de sorgo regados y pastoreados con novillo. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
In: Día de Campo Manejo de Estrés Térmico en Ganado Lechero. La Estanzuela: INIA, 2014. |
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Páginas : |
p. 27-30. |
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Serie : |
(Serie Actividades de Difusión; 728). |
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ISBN : |
9974-38-046-4 |
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ISSN : |
1688-9258 |
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Idioma : |
Español |
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Palabras claves : |
CALIDAD DE CORTE DE FORRAJE; CORTE DE FORRAJE; RIEGO EN LA PRODUCCIÓN; SORGOS PASTOREADOS. |
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Thesagro : |
RIEGO. |
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Asunto categoría : |
F06 Riego |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/10577/1/sad-728.p.27-30-Perez-et-al.pdf
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Marc : |
LEADER 00914naa a2200301 a 4500
001 1033356
005 2018-06-28
008 2014 bl uuuu u00u1 u #d
020 $a9974-38-046-4
022 $a1688-9258
100 1 $aPÉREZ, O.
245 $aProducción y calidad de diferentes tipos de sorgo regados y pastoreados con novillo.$h[electronic resource]
260 $c2014
300 $ap. 27-30.
490 $a(Serie Actividades de Difusión; 728).
650 $aRIEGO
653 $aCALIDAD DE CORTE DE FORRAJE
653 $aCORTE DE FORRAJE
653 $aRIEGO EN LA PRODUCCIÓN
653 $aSORGOS PASTOREADOS
700 1 $aCAPURRO, M.C.
700 1 $aFASSIO, A.
700 1 $aSAWCHIK, J.
700 1 $aCLARIGET, J.M.
700 1 $aSCHUSSELIN, J.
700 1 $aSILVA, L.
700 1 $aMORALES, M.
773 $tIn: Día de Campo Manejo de Estrés Térmico en Ganado Lechero. La Estanzuela: INIA, 2014.
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INIA La Estanzuela (LE) |
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