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Quality testing

XC X. Y. Chen
XC X. Y. Cao
YZ Y. J. Zhang
SI S. Islam
JZ J. J. Zhang
RY R. C. Yang
JL J. J. Liu
GL G. Y. Li
RA R. Appels
GK G. Keeble-Gagnere
WJ W. Q. Ji
ZH Z. H. He
WM W. J. Ma
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A 10-gram mixograph (National Manufacturing Co., Lincoln NE) was used to evaluate wheat dough mixing properties, as described by Zhang and coworkers55. Mixograph Peak Time (MPT, min), Peak Integral (MPI, cm2), Peak Width (MPW, %), and Midline Time × Width (MT × W, min) were measured as the four parameters selected for evaluating the dough quality. The statistical significance of mixograph data was assessed performing T-tests using the SAS/STAT System software, Version 8.0 (SAS Institute Inc. Cary, NG)55. DA7200 near infrared apparatus (Perten, Swedish) was applied to analyze the protein content and gluten content following the manufacture’s suggestion.

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