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United States Department of Agriculture

Agricultural Research Service

Title: Computerized Mixogram (C-M) Parameters in Relation to Bread Quality Processed by Straight-Dough Method: Peak Height Vs. Time-X Height (H-X).

Authors
item Xiao, Zhihua
item Park, Seok Ho
item Chung, Okkyung
item Caley, Margo
item Seib, Paul - KANSAS STATE UNIV

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 1, 2006
Publication Date: September 11, 2006
Citation: Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P. 2006. Computerized mixogram (C-M) parameters in relation to bread quality processed by straight-dough method: Peak height vs. time-x height (H-x) [abstract]. AACC International Meeting. Poster Paper No. 112.

Technical Abstract: Computerized mixograph (C-M) has been available for awhile and provides numerous parameters. Due to excessive number of data provided by the software package in C-M, we continued to investigate, more in depth, some of C-M parameters, which would be highly correlated to final quality of straight-dough bread. With 116 hard winter wheat samples, widely ranging protein content (PC) (7-15%), we analyzed data from C-M, physicochemical quality parameters, SDS sedimentation, and solvent retention capacity (SRC). The peak height is the height of C-M curve at optimum mix time (OMT) and the time-x height (H-x) is the height of C-M curve at 6 min for flours with OMT <6 min and at 8 min for flours with their OMT >6 min. The peak height was highly correlated with PC (r=0.84) and loaf volume (LV) (r=0.71, P<0.0001), and the H-x was also highly correlated with PC (r=0.71) and LV (r=0.85). However, we found that the peak height was not able to differentiate the breadmaking performance of flours with a similar PC range, whereas the H-x could. With the set of 37 flours with a PC range of 12-13%, the H-x was not significantly correlated with PC but highly correlated with LV (r=0.78) and crumb grain score (r=0.68, P<0.001), whereas there were no significant correlations between peak height and PC or LV. We also found that height-x was highly correlated with 5% lactic acid-SRC test (r=0.82 and r=0.83 for a PC range 7-15% and 12-13%, respectively, P<0.001) irrespective of the PC ranges of flour sample set. Among the C-M parameters, H-x was the best parameter to correlate the pup-loaf bread quality (LV and crumb grain scores). Therefore, the H-x value of C-M should be a choice selection as one of the top quality evaluation parameters for hard winter wheat breeding program.

Last Modified: 11/28/2014
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