Measurement of Water Absorption in Wheat Flour by Mixograph Test

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.