A 10-g instrument is used to characterize wheats as to market
class
and estimate mixing and baking properties of flours. To reduce
the time and
expense involved in reproducing the mixograms, a reference
chart was developed to characterize
each curve as to type ranging
from very weak to exceptionally long and strong types. Instructions
for the use of the chart and the chart itself is found in INTERPRETATION
OF DATA. The descriptions of
Mixograph Absorption (MABS)and Mixograph Type (MTYPE)
also appear in INTERPRETATION
OF DATA.
AACC Method
54-40A (1),(8).
