The relationship between selected mixogram parameters and rheological and baking characteristics in hard red bread wheat grown in South Africa

- A mixogram can be used as baking quality predictor and requires small flour samples.
- Area under curve was a good indicator of faringraph absorption and dough strength.
- Tail height was a good predictor of alveograph stability/distensibility ratio.
- With stepwise regression 52% of loaf volume was explained by mixogram parameters.

Potential commercial wheat cultivars usually have to adhere to strict criteria regarding primary rheological and baking properties such as mixogram peak time, alveogram dough strength and configuration ratio, farinogram water-absorption and loaf volume. Excluding the mixogram, all these tests require large quantities of flour, which is only available during the advanced breeding phases. The aim of this study was to determine if additional selected mixogram parameters, other than the peak time, can be used as indicators of acceptable rheological and baking characteristics. Thirteen mixogram parameters were used to determine correlations with primary rheological and baking characteristics. Highly significant correlations between mixogram and rheological and baking characteristics were observed. Multiple stepwise regressions indicated variable contributions made by the selected mixogram characteristics to variation in the measured characteristics. Specific mixogram parameters were identified which can be used as indicators of the most important baking and rheological characteristics.