Rheological Qualities of Dough from Mixture of Flour and Wheat Bran and Possible Correlation between Bra Bender and Mixolab Chopin Equipments

Abstract

The rheological qualities of dough are determined during the mixing, extension and warming of the dough and they are closely correlated with the quality of the flour, however by increasing the amount of the dietary fibers, the qualities change, given that this leads to weakening of the proteins, respectively to the deterioration of gluten net. The equipment which is used in determining the rheological qualities is those of Bra bender: Farinograph, Extensograph, however, lately one also started to use Mixolab Chopin, which at the same time determines the quality of the proteins and starch.