Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Note
Measurement of Water Absorption in Wheat Flour by Mixograph Test
Reiko OkudaAya TabaraHideki OkusuMasaharu Seguchi
Author information
JOURNALS FREE ACCESS FULL-TEXT HTML

Volume 22 (2016) Issue 6 Pages 841-846

Details
Full Text-HTML Download PDF (2441K) Contact us
Abstract

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.

Information related to the author
© 2016 by Japanese Society for Food Science and Technology
Previous article Next article

Recently visited articles
Journal news & Announcements
feedback
Top