Because of the belief that the rheological properties of wheat fl our and dough are related to the flour quality and its processing characteristics, they are of great importance in the baking and milling industries. The Farinograph, Extensograph, Amylograph and Alveograph tests are the most common empirical tests used for assessing rheological properties of wheat dough. Recently, new rheological tool for wheat fl our characterization, called Mixolab, has been developed.
The advantage of using Mixolab is that one can measure protein and starch characteristics in a single test. The objective of this study was to determine the relationships between Mixolab parameters and parameters obtained using Farinograph and Amylograph among flour samples of different technological quality. Mixolab water absorption value was significantly correlated to Farinograph water absorption value (r = 0.9816) as well as Mixolab dough formation time value (time for C1) to dough development time obtained using Farinograph (r = 0.9668), while the values which indicate dough stability have not expressed so high correlation (r = 0.7484). In addition, difference between the values of maximum torque (C1) and torque at the end of the first period of constant temperature (T= 30°C) obtained by Mixolab expressed good correlation with the Farinograph degree of softening (r = 0.8504). A significant correlation coefficient (r = 0.8812) was determined between the Amylograph peak viscosity parameter and C3 value which is an indication of starch gelatinization
