Mixolab
The mixolab is dough testing equipment used to assess the baking quality and performance of hydrated cereal flours. It’s used to characterize the rheological behavior and pasting properties of flour/water doughs and starch/water mixtures when subjected to the simultaneous action of mixing and heat transfer (changes in temperature)Name
MixolabScientific domain
Nutrition Science
Food Science
Keywords
cereal products
bakery products
functional additives
gluten quality
Home partner institution
Wrocław University of Environmental and Life Sciences