ASSESSMENT OF THE RHEOLOGICAL PROPERTIES OF FLOUR USING THE MIXOLAB

The rheological properties of dough are important b asis for the process of production of quality produ cts (Letang et al., 1999; Moreira et al., 2010). The ma in techniques used for measuring flour dough’s prop erties are empirical or fundamental. Empirical measurements can be conducted by means of farinograph, Falling Number apparatus, rapid visco analyser, etc., and multifun ctional new apparatus like Mixolab (Jansen et al., 1996; Moreira et al., 2010). The aim of research was to e valuate the rheological properties of dough made fr om different cereal flours and flour blends using Mixo lab. Whole grain flour of triticale, rye, hull-less barl ey, rice, maize and flour blends were used in this research. Flour blends were made from triticale in a combination wi th other flour in various proportions. Wheat flour was used as a control. Rheological properties of mixed flour dough were studied using Mixolab ( Chopin Technologies ), which was capable of evaluating rheological propert ies and enzymatic activity of flour and flour blend s. In the Mixolab test triticale flour demonstrated eq uivalent dough properties to wheat flour: formation time, protein weakening and starch gelatinization peak va lue. But values of amylase activity and starch reto gradation in triticale flour were lower than in wheat flour. Evaluation of the Mixolab test results demonstrated that decrease of triticale flour proportion in flour ble nd resulted in increase of the dough stability, but did not change substantially dough properties.