Publication no. C-1999-1206-01R |  VIEW ARTICLE

Dough Microextensibility Method Using a 2-g Mixograph and a Texture Analyzer.

J. Suchy (1), O. M. Lukow (1,2), and M. E. Ingelin (3). (1) Agriculture and Agri-Food Canada, Cereal Research Centre, 195 Dafoe Rd., Winnipeg, MB, R3T 2M9, Canada (2) Corresponding author, E-mail: <Olukow@em.agr.ca> Cereal Research Centre Contribution No. 1754. (3) Current address: Ingredient Technology, Paul Schwan Technical Center, 3123 Centennial Rd., Salina, KS 67401-8198. Cereal Chem. 77(1):39-43. Accepted October 15, 1999. Copyright 2000 American Association of Cereal Chemists, Inc.

Development of a small-scale method to measure dough extensibility, using a 2-g mixograph and the TA.XT2 texture analyzer (TA) equipped with Kieffer rig, suitable for early-generation wheat quality screening is presented. Three hook speeds 3.3, 7.0, and 10.0 mm/sec were tested on the TA. Only at the lower hook speed of 3.3 mm/sec were wheats, varying in quality, clearly differentiated. The ability to differentiate between wheats using the TA was compared with the Brabender Extensigraph. The sample ranking based on the resistance to extension (R(max)) from the TA at a hook speed of 10.0 mm/sec correlated highly (r = 0.99) to the ranking obtained on the extensigraph. Dough extensibility data from the extensigraph and the TA, using hook speed 10.0 mm/sec, was correlated (r = 0.90) to loaf volume. Similarly, dough extensibility on the TA, using hook speed 3.3 mm/sec, was correlated to loaf volume (r = 0.96). The effect of three dough water contents (farinograph absorption, farinograph absorption + 6%, and 2-g mixograph water absorption) on physical properties of dough were evaluated by mixing the dough in a 2-g mixograph and testing the extensibility on the TA. Dough prepared at farinograph absorption + 6% and at mixograph absorption allowed differentiation between wheats based on the resistance to extension (R(max)).