摘要 : Associations between flour breadmaking traits and mixing and empirical dough rheological properties under thermal stress were investigated. 30 hard spring wheat flour samples were analysed by a Mixolab standard procedure. Mixolab ... 展开 Associations between flour breadmaking traits and mixing and empirical dough rheological properties under thermal stress were investigated. 30 hard spring wheat flour samples were analysed by a Mixolab standard procedure. Mixolab profiles were divided into 6 different stages, and torque measurements of individual stages were modelled by nonlinear curve fitting using a compound of 2 solution searching procedures, multidimensional unconstrained nonlinear minimization and genetic algorithm. Mixing patterns followed exponential equations. Dough torque patterns under heat constraint, specifically dough thermal weakening and pasting profiles, were described by a sigmoid logistic equation as a function of time. Dough stability during heating appeared important for bread loaf vol. increase from significant correlations between bread loaf vol. and parameters generated from models of a dough thermal weakening stage. Multivariate continuum regression was employed to calibrate prediction models of baking traits using Mixolab parameters. Coeff. of determination estimated from prediction models and cross-validation were >0.98 for bake water absorption, mixing time and bread loaf vol., indicating that the Mixolab parameters have potential to enhance evaluation of flour breadmaking quality. 收起