Cereal Research Communications
Volume/Issue:
Volume 42: Issue 2
Prediction of wheat baking quality using reomixer analysis of whole-grain meal
Authors: T. Sedláček 1 and P. Horčička 1
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  • 1 SELTON Research Centre Kolodĕjská 24 Sibřina 25084 Czech Republic
DOI:
https://doi.org/10.1556/crc.2013.0062
Page Count:
274–281
Publication Date:
01 Jun 2014
Online Publication Date:
21 Feb 2014
Article Category:
Research Article
Restricted access

A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.

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Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170
Keywords:
wheat; bread-making quality; mixograph; Reomixer; whole-grain meal

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