|Park, Seok Ho|
Submitted to: Meeting Abstract
Publication Type: Other
Publication Acceptance Date: 4/22/2005
Publication Date: 5/22/2005
Citation: Chung, O.K., Park, S. 2005. The investigation of mixing quality parameters from variable mixing speeds of farinograph (10-g flour) compared with a mixograph (10-g flour). Third International Wheat Quality Conference Proceedings. Meeting Abstract. p. 371
Technical Abstract: Farinograph with 10-g flour mixing bowl was tested with variable mixing speeds to compare their data with ones from a mixograph (MIXO; 10-g flour) in evaluating flour quality. The MIXO has greatly contributed to the hard winter wheat (HWW) breeding programs in screening early-generation lines for mixing quality. Although a farinograph provides similar data and is used by industry worldwide, it has not been used by breeding programs, due to the large flour requirement (50-g) and longer testing time. The Farinograph® E (FARINO), can be used with the standard test (63/min) as well as other variable speeds. In addition, a mini-mixing bowl (10-g flour) is currently available. We investigated mixing quality of 4 HWW (6.9, 12.6, 12.7, and 14.8% flour protein) with a FARINO at 63, 75, 88, and 100 rpm and a MIXO at the 88 rpm. Water absorption (WA) increased (6.2% on average) whereas mix-time (MT), stability, and the time to break decreased (36, 60, and 32%, respectively) with an increased mix speed from 63 to 100 rpm (59%). The WA and MT of the 4 flours averaged 64.9% and 6.84 min for the FARINO (at 88 rpm) vs. 62.3% and 3.30 min for the MIXO, respectively. The FARINO-WA was significantly correlated with bake-WA and bread volume at all 4 speeds but was better correlated at 88 and 100 rpm, which were also significantly correlated to MIXO-WA. Although the average FARINO-MT was still about 180% of MIXO-MT, even at the 100 rpm with much thinner curve, the reduction of MT by 36% shows a potential use for breeding programs.