Mixolab 2 - Dough Analysis

Characteristic Curve and Measurements  

Protocol Standard – Chopin+

Many protocols can be used with the Mixolab 2.  The “Chopin+”  is the most common and is standardized at the international level.

1. Mixing Behavior

At constant temperature, the start of the test determines the water absorption capacity of the flours and measures the characteristics of dough during mixing (stability, development time, water absorption).

2. Protein Weakening

When dough temperature increases, consistency decreases. The intensity of this decrease depends on protein quality and resistance to temperature.

3. Starch Gelatinization

As from a certain temperature, the phenomena linked to starch gelatinization becomes dominant and an increase in consistency is then observed. The intensity of this increase depends on the quality of the starch and on the amylase activity.

4. Amylasic Activity

The value of consistency at the end of the temperature plateau depends considerably on the endogenous or added amylasic activity. The greater the decrease in consistency, the greater the amylasic activity.

5. Starch Retrogradation

As it cools down, starch retrogrades and product consistency increases. This can be related to the shelf life of the product (high retrogradation --> short shelf-life)

Profiler

The ‘‘Profiler’’ system allows products to be simply classified based on six quality criteria: water absorption, mixing, gluten, viscosity, amylase, and retrogradation.

It is a perfect tool and a new approach for the quality control of raw materials. It offers the possibility to create specific target profiles based on finished products quality to help better screen flours and detect under-performing flours.

The Simulator  

The Mixolab 2 has been equipped with the Simulator, a specific tool that allows you to obtain data in all points equivalent (values and units) to the Farinograph®.  This allows you to compare the data with partners or to have a first assessment of the wheat quality with a small sample size.

This Simulator consists of a specific protocol (Chopin S) and calculation algorithms (calibrations) that convert the Mixolab 2 curve into Farinograph® curves and values, in 30 minutes:

• Absorption (in %) • Weakening (in FU) • Stability (in min)
• Development time (in min) • MTI

The performance of the Simulator allows you to participate in Inter-laboratory Comparison campaigns either with the Farinograph® or with the Mixolab 2 (example with the Bipea circuit number 25).

Thanks to the “Chopin S calibration” option in the Mixolab 2 software, it is possible to adjust the Simulator in order to obtain the closest results to an existing Farinograph® unit.

‍

‍

Versatility

It is easy to create customized testing protocols for various other cereals, whole wheat flours or gluten free products, for example. It is possible to carry out testing protocols varying both the temperature (max: 90°C) and/or the mixing speed (max 250 rpm).

This versatility makes it possible to analyze doughs with various ingredients as well as complete formulas. Developing new recipes and following the quality of the dough from the production line has never been easier.

‍