Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa

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Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa

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作者：M.T. Labuschagne^a ; ^{labuscm@ufs.ac.za" class="auth_mail" title="E-mail the corresponding author} ; R.C. Lindeque^b ; A. van Biljon^a
关键词：Baking quality ; Dough rheology ; Mixsmart ; Wheat
刊名：Journal of Cereal Science
出版年：2016
出版时间：July 2016
年：2016
卷：70
期：Complete
页码：192-198
全文大小：220 K

文摘

•: This study used Mixsmart characteristics to predict baking quality.
•: In the winter dryland area Mixsmart was a poor predictor of quality.
•: In the summer rainfall and irrigation areas Mixsmart was a good predictor of quality.
•: Mixograph peak value was better than peak time to predict quality.

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