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Mixograph Absorption Determination by Response Surface Methodology1

January 1999 Volume 76 Number 1
Pages 9 — 15
M. E. Ingelin 2 and O. M. Lukow 2 , 3

Cereal Research Centre Contribution 1722. Agriculture and Agri-Food Canada, Cereal Research Centre, 195 Dafoe Road, Winnipeg, MB, Canada R3T 2M9. Corresponding author. Phone: 204/983-1629. Fax: 204/983-4604. E-mail: olukow@em.agr.ca

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Accepted August 7, 1998.

The advantages of using the mixograph to determine dough mixing properties include minimal flour requirements (2–35 g) and an efficient mixing process that rapidly resolves mixing peaks. A disadvantage to using this instrument is that it lacks an objective absorption measurement. This article describes an analysis system, RsMix, that objectively determines water absorption and statistically evaluates (R2 and probability values) this measurement. The RsMix system also exports files that produce response surface plots. These plots illustrate the response of the dough to different combinations of mixing time and absorption. Each data set analyzed by the RsMix system was composed of an absorption series run at 2% absorption increments. The RsMix system attempts to maximize power input over data collected over absorption and time ranges. These data can be input manually or automatically acquired from MixSmart data files. To measure the precision of the RsMix system, a replicated absorption series composed of four to six different amounts of added water was analyzed. Depending on the mixer and formulation used, calculated standard deviations for optimum absorptions ranged from 0.8 to 2.0%. A regression comparing flour protein content to 2-g mixograph absorption had r2 = 0.80. A similar regression comparing 2-g mixograph to 50-g farinograph absorption had r2 = 0.81. Mixograph parameters could also account for 90% or more of the variation in bake absorption, bread volume, and total bread scores.

© 1999 Department of Agriculture and Agri-Food, Government of Canada