Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties

Abstract

Gluten viscoelasticity and starch pasting property are major determinants in the end use quality of wheat. The significance of rheology and the impact of dough rheological properties on the bread quality have led to the development of a large number of rheological tests. The rheological, thermo mechanical characteristics and bread making potential of wheat varieties from India were investigated using the Mixolab which has the capability of measuring dough development and starch pasting behaviour sequentially in a single analysis. Correlations were calculated from the Mixolab parameters sodium dodecyl sulphate sedimentation volume, gluten index, protein content and bread quality parameters. The results indicated that the specific loaf volume (SLV) was significantly correlated with Mixolab dough development time (r2=0.880), dough stability (r2=0.942), protein weakening (C2) (r2=0.890) and the glutenin/gliadin ratio (r2=0.802) indicating the dependence of SLV on protein quality. Varieties having subunits 2* or 1 and 5+10 were found to have higher SLV except variety PBW 373. The prediction equation obtained showed that the dough stability and C2 are promising parameters of Mixolab for predicting the bread making quality of Indian wheat varieties.