Improvement on Mixograph test through water addition and parameter conversions

Abstract

To improve Mixograph testing effect, Farinograph measurements were adopted as a quality standard and changes in water absorption and parameter conversion in Mixograph test were explored. Comparative study showed that increasing water absorption to about 73% and converting original parameters to compound parameters in Mixograph tests significantly increased their predictive power for flour quality. These efforts also enabled the adoption of fixed water addition level in Mixograph test and simplified the test procedure significantly. With the success in parameter conversions, Mixograph test results were successfully described by Farinograph parameters, which allow breeders to compare and exchange test results easily. All these changes optimized the official method of Mixograph test with simplified procedure and enhanced reliability and made the Mixograph being the superior tool for quality assessment in wheat-breeding programs.

Keywords

• Mixograph
• water absorption
• compound parameter
• constant water addition
• parameter conversion