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).
mix time (after 3 h fermentation) was 2.90 min, significantly higher (P < 0.05) than Reeder (2.60 min), Parshall (2.40 min), and Alsen (2.60 min).
mix time (after 3 h fermentation) was 3.05 rain, similar to Stoa (3.05 min) and Grandin (3.12 min), but greater than Amidon (2.20 min).
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).
mix time (after 3 h fermentation) was 2.25 min, greater (P < 0.05) than Reeder (2.0 min), similar to Parshall (2.3 min), and less than Alsen (2.4 min).
mix time (after 3 h fermentation) was 2.20 min, similar to Alsen and Parshall, but greater than Reeder (1.95 min).
mix time (after 3 h fermentation) was 2.08 min, similar to Steele-ND (2.04 min), but 0.15 min greater than Alsen and Parshall.
On the basis of mean performance in six breeder trials, Ok102 had a mixing time of 6.0 min, a mixing tolerance score of 5.1 on a 1-to-10 scale, and mixogram
curve width at 2 min past peak development of 13.6 mm.
Respective mean (from three 1997 locations) quality traits of the GRS1201, N96L9970, and TAM202 were: grain hardness, 62.3, 62.7, and 66.0 hardness units; grain protein content, 134, 127, and 124 g [kg.sup.-1]; Mixograph time, 3.0, 4.2, and 5.1 min; Mixograph tolerance 9.4, 11.4, and 12.1 mm (width of mixogram
at 2 min past peak time); and loaf volume, 942, 923, and 938 mL.
mix time was 3.38 min, equal to Larned, more than Trego (2.88 min), but less than Prowers (4.88 min) and Arapahoe (3.50 min).
Mixing time was the number of minutes needed for optimal dough development and was adjusted for flour samples with < 120 g [kg.sup.-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.