Application and research of the evaluation of dough rheological properties with the Mixolab

The rheological properties of different flours were measured by instruments of Chopin Mixolab,Alveograph and Farinograph,and then the rheological properties of the flour added zugabemenge flaxseed meal were analyzed by the Mixolab.The results showed that there existed negative correlation between the parameters of C2,C3,C4 and C5 of two stirring arms,torque by the Mixolab and the parameters of tenderness by Farinograph; C2,C3 were significantly related to the parameters of the maximum pressure P,inflation index G and work of dough deformation W by Alveograph. While the zugabemenge of flaxseed meal was up to 5%,the absorption of water of the dough reached the maximum,mechanical stability was the strongest,gelatinization became the weakest,the amylase activity of the dough decreased,while the ratio of C4 and C3 unchanged. It indicated that the zugabemenge of flaxseed meal did not affect the cooking properties of the dough.Therefore the optimal zugabemenge of flaxseed meal was 5%.