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AACC International Approved Methods - AACC Method 54-60.01. Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab

AACC International Approved Methods

Physical Dough Tests

AACCI Method 54-60.01
Determination of Rheological Behavior as a Function of Mixing and Temperature Increase in Wheat Flour and Whole Wheat Meal by Mixolab

VIEW METHOD

Objective
Dough behaviors during the mixing process are related to many parameters. Some, such as water uptake, dough development time, and dough stability during mixing, are related to protein content and quality.
   Others, such as gelatinization, setback, and gelling, are related to starch content and quality. By measuring the torque of the dough during mixing with an increase in temperature, the Mixolab makes it possible to obtain complete information regarding the sample, allowing the user to better understand the wheat or flour characteristics.
   This method is applicable to flour obtained from Triticum aestivum from a laboratory or an industrial milling. It can also be applied to whole meal of wheat ground under standardized conditions.