中文摘要：

混合实验仪（Mixolab）是一种可以同时对小麦粉中面筋的强度和淀粉的糊化等特性进行研究的仪器。利用混合实验仪测定了50份小麦样品籽粒全粉（简称全麦粉）的综合流变学特性,并与相应的小麦粉样品粉质仪、拉伸仪的测定结果对比。结果表明,全麦粉样品的吸水率、形成时间（T1值）、稳定时间以及C——2值等混合实验仪参数与相应小麦粉样品的粉质仪、拉伸仪参数呈极显著相关关系,且决定系数（R~2）较高,验证了使用混合实验仪快速评价小麦品质的可行性。可以利用全麦粉的混合实验仪参数建立数学模型来预测小麦粉的揉混特性和延展特性,如吸水率、形成时间、稳定时间、弱化度等粉质仪参数或拉伸面积、最大抗延伸性等拉伸仪参数。

英文摘要：

Mixolab is a new kind of instrument which can measure the gluten strength and starch pasting properties of wheat flour synchronously. The integrative rheological properties of fifty whole wheat meal samples were measured by Mixolab in comparison with the dough mixing and extension properties of the corresponding flour samples which were analyzed by Farinograph and Extensograph, respectively. The results showed that there was a extremely significant correlations between Mixolab parameters of whole wheat meal samples and Farinograph or Extensograph parameters of the corresponding flour samples. The feasibility of rapid evaluation of wheat quality using Mixolab was verified. It was concluded that the parameters of Farinograph or Extensograph of wheat flour could be predicted by Mixolab parameters of whole wheat meal.