Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

• Published in: Cereal chemistry 2009-09, Vol.86 (5), p.522-526
• Main Authors: Koksel, Hamit, Kahraman, Kevser, Sanal, Turgay, Ozay, Dilek Sivri, Dubat, Arnaud
• Format: Article
• Language: English
• Subjects: baking quality; Biological and medical sciences; breadmaking quality; breads; Cereal and baking product industries; correlation; crop quality; Food industries; food quality; Fundamental and applied biological sciences. Psychology; genetic variation; genotype; germplasm screening; measuring devices; Mixolab; protein composition; protein content; rheological properties; Triticum aestivum; volume; wheat; wheat flour; wheat starch
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-86-5-0522

The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality characteristics and bread volume. The samples were chosen to represent a wide range in terms of grain and rheological properties and baking quality. There are eight paramaters used to evaluate a Mixolab curve. C1 and C2 are related to protein quality, whereas C3, C4 and C5 are related to the starch characteristics. Slopes α, β, γ are the indicators of protein weakening, starching speed, and enzymatic degradation. There were significant correlations between two Mixolab parameters (Stability and C2) and Zeleny sedimentation and Alveograph W values (P < 0.01). Some of the Mixolab parameters (C3, C4, C5) were correlated with Alveograph G and P/L value (P < 0.01). Mixolab values are generally in agreement with Farinograph values. There were significant negative correlations between most of the Mixolab parameters (Stability, C2, C3, C4) and Farinograph softening degree. Stability and C2 parameters of Mixolab were also significantly correlated with Farinograph stability values (P < 0.01). The correlation between Mixolab stability and Farinograph stability was considerably high (r = 0.907, P < 0.001). The Mixolab parameters C3, C4, and C5 were significantly correlated with bread volume. Significant correlations were observed between slope α and Zeleny sedimentation (P < 0.05), Alveograph W (P < 0.01), Farinograph softening degree (P < 0.001), and stability (P < 0.001) values.