title: Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
abstract: BACKGROUND
  In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph.
  
  
  RESULTS
  Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength (W), dough tenacity (P) and extensibility (L). The correlation analysis confirmed significant findings (P < 0.05 and P < 0.01) between the parameters of wheat dough studied by the Mixolab and its rheological properties measured with the Alveograph.
  
  
  CONCLUSIONS
  A number of six predictive linear equations were obtained. Linear regression models gave multiple regression coefficients with R²(adjusted) > 0.70 for P, R²(adjusted) > 0.70 for W and R²(adjusted) > 0.38 for L, at a 95% confidence interval.
authors.affiliation: Faculty of Food Engineering, Stefan cel Mare University, 720229 Suceava, Romania. codinageorgiana@yahoo.com.
authors.forename: Georgiana Gabriela
authors.initials: GG
authors.lastname: Codină
authors.forename: Silvia
authors.initials: S
authors.lastname: Mironeasa
authors.forename: Costel
authors.initials: C
authors.lastname: Mironeasa
authors.forename: Ciprian N
authors.initials: CN
authors.lastname: Popa
authors.forename: Radiana
authors.initials: R
authors.lastname: Tamba-Berehoiu
mesh_terms: D065966:Absorption, Physicochemical; D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D003296:Cooking; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D005513:Food Inspection / Q000295:instrumentation; D063427:Food Quality; D005983:Glutens / Q000032:analysis / Q000737:chemistry; D016014:Linear Models; D055595:Mechanical Phenomena; D008956:Models, Chemical; D055550:Protein Stability; D015203:Reproducibility of Results; D012212:Rheology / Q000295:instrumentation; D012383:Romania; D014867:Water / Q000032:analysis / Q000737:chemistry
chemical_list: D014867:Water; D005983:Glutens