DisplayTitle

Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

¹Hacettepe University, Faculty of Engineering, Department of Food Engineering, 06800 Beytepe, Ankara, Turkey. ²Corresponding author. Phone: + 90 312 297 7107. Fax: + 90 312 299 2123. E-mail: koksel@hacettepe.edu.tr ³Central Field Crop Research Institute, Ankara, Turkey. ⁴Flour and Food Department, Chopin Technologies, Villeneuve la Garenne, France.

The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality characteristics and bread volume. The samples were chosen to represent a wide range in terms of grain and rheological properties and baking quality. There are eight paramaters used to evaluate a Mixolab curve. C1 and C2 are related to protein quality, whereas C3, C4 and C5 are related to the starch characteristics. Slopes α, β, γ are the indicators of protein weakening, starching speed, and enzymatic degradation. There were significant correlations between two Mixolab parameters (Stability and C2) and Zeleny sedimentation and Alveograph W values (P < 0.01). Some of the Mixolab parameters (C3, C4, C5) were correlated with Alveograph G and P/L value (P < 0.01). Mixolab values are generally in agreement with Farinograph values. There were significant negative correlations between most of the Mixolab parameters (Stability, C2, C3, C4) and Farinograph softening degree. Stability and C2 parameters of Mixolab were also significantly correlated with Farinograph stability values (P < 0.01). The correlation between Mixolab stability and Farinograph stability was considerably high (r = 0.907, P < 0.001). The Mixolab parameters C3, C4, and C5 were significantly correlated with bread volume. Significant correlations were observed between slope α and Zeleny sedimentation (P < 0.05), Alveograph W (P < 0.01), Farinograph softening degree (P < 0.001), and stability (P < 0.001) values.