0 ppm
50 ppm
75 ppm
100 ppm
125 ppm
150 ppm
Hydration % (14% base)
56.4
57.0
57.1
57.2
57.8
57.4
C2 (Nm)
0.48
0.43
0.44
0.42
0.38
0.37
C3 (Nm)
1.87
1.72
1.74
1.71
1.69
1.68
C4 (Nm)
1.76
1.6
1.63
1.59
1.53
1.56
C5 (Nm)
2.36
2.04
2.12
2.07
1.96
1.97
C3-C2 (Nm)
1.39
1.29
1.3
1.29
1.31
1.31
C3-C4 (Nm)
0.11
0.12
0.11
0.12
0.16
0.12
C5-C4 (Nm)
0.6
0.44
0.49
0.48
0.43
0.41
Stability (min)
9.4
3.5
3.5
2.8
2.5
2.3
0 ppm
50 ppm
75 ppm
100 ppm
125 ppm
150 ppm
Absorption
3
3
3
4
4
4
Mixing
3
1
1
1
1
1
Gluten+
7
7
7
6
6
6
Viscosity
5
3
4
3
3
3
Amylase
8
7
7
7
7
7
Retrogradation
5
4
4
4
3
3
In the Mixolab®, cysteine action is characterized by: A clear drop (from a dose of 50 ppm) in stability and C2, reflecting the reduced strength of the protein network. A decrease in C3 and the C3-C2 difference between the doses of 0 and 50 ppm, then becoming constant. Cysteine appears to slightly modify the hot viscosity potential. A constant C3-C4 difference; there is no action on diastatic activity. A decrease in the remaining constant.
10. 6
C5-C4
difference
between
the
Glucose oxidase
Glucose oxidase catalyzes the oxidation of glucose to gluconic acid. This oxidation process induces a series of reactions leading to protein oxidation. The disulfide bonds formed reinforce the gluten network, increasing the mixing dough resistance. The addition of glucose oxidase improves dough workability (increased elasticity and resistance during mixing, decreased tack during working, increased tolerance when placing in oven, etc.).
doses
of
0
and
Mixing speed Constant hydration
then
80 rpm 56.6% b14
Dough weight
75 g
Tank temperature
30 °C
Temperature 1 step
30 °C
Duration 1 step
8 min
Temperature 2 step
90 °C
1 temperature gradient
2 temperature gradient
Mixolab Applications Handbook
ppm,
Chopin+ protocol
Duration 2 step
110
50
4 °C/min 7 min - 4 °C/min
Temperature 3 step
50 °C
Duration 3 step
5 min
Total analysis time
45 min