A New Approach to Rheology

1st Edition - January 1, 2013

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  • Author: Arnaud Dubat
  • eBook ISBN: 9780128104309

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Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers       Storage elevators Students Universities Yeast producers

Table of Contents

  • Part I. Device Presentation
    1. The Mixolab
    The Mixolab Standard
    The Mixolab Profiler
    The Mixolab Simulator
    2. Factors Affecting Mixolab Performance
    Mixing Conditions
    Heating and Cooling Conditions
    Dough Preparation
    3. Relationship Between the Mixolab and Other Devices
    Correlations Between Mixolab Parameters and Changes in Protein Properties and Between the Mixolab and the Brabender Farinograph
    Relationships Between Parameters from Mixolab and Rapid Visco Analyser Curves Associated with Starch Changes During Pasting-Gelling of Formulated Doughs
    Relationships Between Farinograph, Mixolab, And RVA Parameters During Mixing, Overmixing, Pasting, and Gelling

    Part II. Measuring Cereal Chemistry with the Mixolab
    4. Use of Mixolab on Formulated Flours
    Mixing and Pasting Properties of Wheat Dough As Measured by the Mixolab
    Effects of Hydrocolloids
    Effects of Proteins
    Effects of Commercial Fibers
    Effects of Enzymes
    5. Characterization of Starch Using the Mixolab
    Analysis of Waxy Wheat Flour
    Analysis of Hard Wheat Flour Blended with Wheat, Corn, and Potato Starches
    Analysis of Soft Wheat Flour Blended with Wheat, Corn, and Potato Starches
    6. Amylase Activity and the Mixolab
    Methods Available for the Determination of Amylase Activities
    Experimental Details
    Alpha-Amylase Activity from Mixolab Data on White Flour
    Alpha-Amylase Activity from Mixolab Data on Ground Wheat
    Relationship Between Flour and Ground Wheat Data
    7. Mixolab Analysis of Vital Wheat Gluten
    Analyzing Gluten Using the Mixolab
    Analysis of Native Vital Wheat Gluten
    Starch Addition
    Sample Analysis
    Comparing Water Absorptions of Vital Wheat Gluten Samples
    Mixolab Standardization
    Mix Stability
    Determining Sprouted Wheat Damage in Vital Wheat Gluten
    Gluten Integrity
    8. Estimation of Protease Activity by Use of the Mixolab
    Protease in Wheat
    9. Gluten-Free Cereals and Flours and the Mixolab
    Mixolab Procedures for Characterization
    of Gluten-Free Cereals
    Rice, Corn, and Buckwheat Flours and the Mixolab
    Gluten-Free Blends and the Mixolab
    Pseudocereal Flours in the Mixolab
    10. Effects of Additives and Technological Aids (Enzymes) on the Mixolab Curve
    Emulsifiers (DATEM)
    Enzymes or Processing Aids

    Part III. Mixolab for Cereal Breeding and Quality Control
    11. Potential Use of the Mixolab in Wheat Breeding
    Standard Mixolab Testing Protocol
    Accelerated Mixolab Testing Protocol
    12. Whole-Kernel Mixolab Testing for Different Cereals
    Examples of Various Cereals
    13. Adaptation of the Mixolab for Durum Wheat Testing
    Material and Methods
    Analytical Procedure
    14. Use of the Mixolab in Predicting Rice Quality
    Materials and Methods
    Results and Discussion

    Part IV. Technical Data
    15. Mixolab Operation, Maintenance, and Troubleshooting

Product details

  • Language: English
  • Copyright: © Woodhead Publishing and AACC International Press 2013
  • Published: January 1, 2013
  • Imprint: Woodhead Publishing and AACC International Press
  • eBook ISBN: 9780128104309

About the Author

Arnaud Dubat

CHOPIN Technologies, Paris, France

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