Prediction of wheat baking quality using reomixer analysis of whole-grain meal

Sedláček, T. and Horčička, P. (2014) Prediction of wheat baking quality using reomixer analysis of whole-grain meal. Cereal Research Communications, 42 (2). pp. 274-281. ISSN 0133-3720

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Abstract

A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.

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