EVALUATION OF FARINOGRAPH AND MIXOLAB FOR PREDICTION OF MIXING PROPERTIES OF INDUSTRIAL WHEAT FLOUR

Rheological properties of dough during mixing are very important in wheat flour processing. The evaluation of the farinograph and mixolab was performed by correlating the dough mixing parameters, (water absorption, dough development time and stability), of the flours obtained by grinding wheat on two laboratory mills (Quadromat Jr. and Chopin CD1) with industrial flours, and establish which of two instruments is more reliable to give information about mixing properties . Liniar correlation factors R 2 for the mixing parameters of flours provided by Quadromat Jr. were higher for farinograph and also for the flours provided by Chopin CD1 except for the dough development time for which the liniar correlation factor R 2 had a higher value for mixolab.