Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness

  • Narpinder SinghEmail author
  • Hardeep Singh Gujral
  • Mehak Katyal
  • Bharati Sharma
Original Article


Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans were related to dough consistency. Mixolab measurement C3 (peak viscosity) and C5 (starch retrogradation) decreased with increase in grain hardness index, damaged starch content, and sodium solvent retention capacity. Dough stability (DS) and dough development time (DDT) measured by Mixolab and farinograph were significantly correlated. Mixolab parameters (C3, C4 and C5) related positively to DDT and DS while negatively to WA. HW varieties showed higher shear thinning as compared to MHW and Ex-SW varieties. C4 (hot paste stability) was lower for HW but higher for Ex-SW varieties. SuSRC was negatively related to C4 indicating that HW flours had lower starch retrogradation due to higher arabinoxylans. C3, C4 and C5 related positively to small size particles while negatively to large size particles. Slope beta (β) measured by mixolab indicated that the speed of starch gelatinization was lower for Ex-SW varieties than MHW and HW varieties.


Wheat flour Mixolab Pasting Mixograph Farinograph 



Dough development time


Dough stability


Extractable Monomeric protein


Extractable Polymeric protein


Grain hardness index


Lactic acid SRC


Sodium carbonate SRC


Principal component analysis


Solvent retention capacity


Sucrose SRC


UnExtractable Monomeric Protein


UnExtractable Polymeric Protein



NS acknowledges CSIR, New Delhi for providing funds in the form of a research project. Also acknowledges Dr. Anju Mahendru Singh, Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India for providing the material.

Supplementary material

13197_2019_3756_MOESM1_ESM.docx (29 kb)
Supplementary material 1 (DOCX 29 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Narpinder Singh
    • 1
    Email author
  • Hardeep Singh Gujral
    • 1
  • Mehak Katyal
    • 1
  • Bharati Sharma
    • 1
  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia

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