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Wheat flour dough Alveograph characteristics predicted by Mixolab regression models
Author(s) -
Codină Georgiana Gabriela,
Mironeasa Silvia,
Mironeasa Costel,
Popa Ciprian N,
TambaBerehoiu Radiana
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4623
Subject(s) - mathematics , rheology , food science , wheat flour , linear regression , regression analysis , statistics , biology , materials science , composite material
BACKGROUND: In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph. RESULTS: Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength ( W ), dough tenacity ( P ) and extensibility ( L ). The correlation analysis confirmed significant findings ( P < 0.05 and P < 0.01) between the parameters of wheat dough studied by the Mixolab and its rheological properties measured with the Alveograph. CONCLUSION: A number of six predictive linear equations were obtained. Linear regression models gave multiple regression coefficients with $R_{\rm {adjusted}}^{2} > 0.70$ for P , $R_{\rm {adjusted}}^{2} > 0.70$ for W and $R_{\rm {adjusted}}^{2} > 0.38$ for L , at a 95% confidence interval. Copyright © 2011 Society of Chemical Industry