Characterization of visco-elastic properties of hard wheat flours by a conventional mixograph can be limited by complicated and time-consuming analysis that is subject to operator judgement. This study describes a novel approach to conventional instrument computerization/modification compared to previous methods. A 10-g mixograph was retrofitted with a no-contact electronic sensor and Microsoft Excel (version 7.0 for Windows 95) was used to develop a software program for mixogram curve analysis. Ten different HRS wheat varieties were interpreted by electronic analysis (software and digital mixogram) and by hand (operator and analog mixogram). The correlation coefficients between both methods were 0.993, 0.987 and 0.961 for mixing time, height, and developing angle respectively. Comparisons were also made to a commercially available mixograph analyzer program made by TMCO (Lincoln, Nebraska) which also utilizes no-contact sensor technology (proprietary) with both reporting similar reproducibility in the data output for replicated curve analyses.
|Original language||English (US)|
|Number of pages||8|
|Journal||Cereal Research Communications|
|State||Published - Dec 1 2001|