Mixing tolerance score, ranging from 0 (very weak) to 7 (very strong), was estimated by visually comparing the band width and the descending slope of the mixogram
to those of standard reference mixograph charts classified according to protein concentrations (Pomeranz, 1987).
Markers related to high molecular weight glutenins had major influence on mixogram
For some flours, the resulting mixogram
may not meet shape parameters (mixograms
having relatively wild swings indicate dryness, mixograms
with a swayback during hydration and development indicate wetness).
1 on a 1-to-10 scale, and mixogram
curve width at 2 min past peak development of 13.
1 mm (width of mixogram
at 2 min past peak time); and loaf volume, 942, 923, and 938 mL.
1] protein on the basis of N IR spectroscopy Mixing tolerance was determined in two ways: (i) by a subjective scale of 1 to 10 based on visual comparison of the mixogram
to 10 standard tracings with comparable flour protein content and (ii) by the actual width of the mixogram
curve al 2 min past peak development.
dough properties were evaluated using AACC method 54-40.
Mixing tolerance was rated subjectively on a scale of 1 to 10 based on visual comparison of the mixogram
with 10 standard tracings for each of three ranges of flour protein (<10%, 10-13%, and >13%).
c]), sedimentation volume (SDSS), mixing time (MT), maximum mixogram
height (H) and height 3 min after the mixogram
peak (H3), tolerance range (TR), dough strength (W) and dough extensibility (L).
1]), similar in flour yield, mixogram
water absorption, mixing time, and mixing tolerance, but slightly lower in loaf volume (1516 vs.
analysis was conducted using the 10-g instrument following Method 54-40A (AACC, 2000).
Leaf rust infection flattened Century's mixing curve and increased mixing time, which is measured as the time between initiation of mixing and achievement of maximum resistance, as indicated by the mixogram
peak (Finney and Shogren, 1972).