Mixolab

Part I. Device Presentation1. The MixolabPresentationThe Mixolab StandardThe Mixolab ProfilerThe Mixolab SimulatorConclusions2. Factors Affecting Mixolab PerformanceMixing ConditionsHeating and Cooling ConditionsDough Preparation3. Relationship Between the Mixolab and Other DevicesCorrelations Between Mixolab Parameters and Changes in Protein Properties and Between the Mixolab and the Brabender FarinographRelationships Between Parameters from Mixolab and Rapid Visco Analyser Curves Associated with Starch Changes During Pasting-Gelling of Formulated DoughsRelationships Between Farinograph, Mixolab, And RVA Parameters During Mixing, Overmixing, Pasting, and GellingConclusions

Part II. Measuring Cereal Chemistry with the Mixolab4. Use of Mixolab on Formulated FloursMixing and Pasting Properties of Wheat Dough As Measured by the MixolabEffects of HydrocolloidsEffects of ProteinsEffects of Commercial FibersEffects of EnzymesConclusions5. Characterization of Starch Using the MixolabExperimentalAnalysis of Waxy Wheat FlourAnalysis of Hard Wheat Flour Blended with Wheat, Corn, and Potato StarchesAnalysis of Soft Wheat Flour Blended with Wheat, Corn, and Potato StarchesConclusion6. Amylase Activity and the MixolabOverviewMethods Available for the Determination of Amylase ActivitiesExperimental DetailsAlpha-Amylase Activity from Mixolab Data on White FlourAlpha-Amylase Activity from Mixolab Data on Ground WheatRelationship Between Flour and Ground Wheat DataConclusions7. Mixolab Analysis of Vital Wheat GlutenAnalyzing Gluten Using the MixolabAnalysis of Native Vital Wheat GlutenStarch AdditionSample AnalysisComparing Water Absorptions of Vital Wheat Gluten SamplesMixolab StandardizationMix StabilityDetermining Sprouted Wheat Damage in Vital Wheat GlutenGluten IntegrityConclusions8. Estimation of Protease Activity by Use of the MixolabProtease in WheatExperimentalResults9. Gluten-Free Cereals and Flours and the MixolabMixolab Procedures for Characterizationof Gluten-Free CerealsRice, Corn, and Buckwheat Flours and the MixolabGluten-Free Blends and the MixolabPseudocereal Flours in the MixolabConclusions10. Effects of Additives and Technological Aids (Enzymes) on the Mixolab CurveGlutenSaltSugarFatsEmulsifiers (DATEM) CysteineEnzymes or Processing Aids

Part III. Mixolab for Cereal Breeding and Quality Control11. Potential Use of the Mixolab in Wheat BreedingStandard Mixolab Testing ProtocolAccelerated Mixolab Testing ProtocolConclusions12. Whole-Kernel Mixolab Testing for Different CerealsExamples of Various CerealsConclusions13. Adaptation of the Mixolab for Durum Wheat TestingMaterial and MethodsAnalytical ProcedureResults14. Use of the Mixolab in Predicting Rice QualityMaterials and MethodsResults and DiscussionConclusions

Part IV. Technical Data15. Mixolab Operation, Maintenance, and TroubleshootingInstallationOperationMaintenanceTroubleshooting