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Food Science and Technology Research
Vol. 22 (2016) No. 6 p. 841-846

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http://doi.org/10.3136/fstr.22.841

Note

Water absorption (%) in small wheat flour samples must be determined in many flour experiments. In general, a farinograph is used to determine the water absorption, but this method requires large amounts of wheat flour (300 g). In this study, water absorption in a small amount of wheat flour (10 g) was determined using a mixograph. The water absorption measured using the mixograph was very similar to that measured using a farinograph and 300 g of wheat flour. Thus, the water absorption in a small amount of wheat flour can be accurately measured using a mixograph.

Copyright © 2016 by Japanese Society for Food Science and Technology

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