By Michel Dubois, Arnaud Dubat, Bernard Launay
The AlveoConsistograph lets you classify, regulate, and choose wheat and flour and optimize their mixing for particular rheological homes. It measures the results of improvers, parts, and different ingredients leading to larger regulate of dough at the construction line and extra constant end-product quality.
The AlveoConsistograph guide, moment version offers an knowing of the technical information generated via the software and provides well timed software examples. It explains the workings of the Chopin Consistograph and offers a deep perception into its coupling with the Chopin Alveograph. this can be the 1st revision of this source in two decades and it explains significant ameliorations and enhancements of the Alveograph via new and fully revised chapters.
A new bankruptcy at the Consistograph, the part that's used to figure out the water absorption potential of flour, comprises try out methods, functions, transformations from different units, upkeep, and troubleshooting. one other new bankruptcy discusses the controversy surrounding the checking out of samples, utilizing both consistent water content material or consistent consistency tools. This bankruptcy provides important perception into the tailored hydrated Alveograph protocol and its advantages for clients of flour that might join formulations the place gluten caliber and function is essential. It covers the arguable topic extensive, the technical foundation for the improvement of the talk, and compares using either tools at the comparable wheat.
In addition to wheat flour, the booklet offers suggestions for utilizing the Alveograph on extra items like durum wheat semolina or durum pasta. All chapters were re-written to incorporate the newest practices and should support clients achieve a greater figuring out of ways this significant expertise is utilized in at the present time s nutrition labs.
This huge structure, easy-to-read guide contains precious appendixes: the 1st lists the most alveograph components and the second one lists chosen references in regards to the alveograph. The Alveoconsistograph guide will supply each consumer, all alongside the cereal chain, with up to date details aiding them to get the main out in their day-by-day use of this crucial know-how. it will likely be particularly beneficial for nutrition scientists within the baking undefined, qc laboratories, providers of enzymes and ingredients, breeders, grain scientists concerned with grain garage, in addition to grain exporters.
Topics lined contain:
Description of other alveograph kinds
Theory of the alveograph
Description of the alveograph technique
Modification of the alveograph process
Interpretation of the alveograph effects
Factors influencing the alveograph
Description of the consistograph
Adapted hydration procedure for the alveograph
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Additional info for AlveoConsistograph handbook
Constant water content vs. constant consistency techniques in alveography of soft wheat flours. Page 51 in: Rheology of Wheat Products. H. Faridi, ed. Am. Assoc. , St. Paul, MN. Rasper, V. , and Fulcher, R. G. 1986. Alveography in quality assessment of soft white winter wheat cultivars. Cereal Chem. 63:395. Renard A. C. 1993.
II. Dependence of large deformation and rupture properties in simple tension on time, temperature and water absorption. Rheol. Acta 9:223. , Bloksma, A. , and Walstra, P. 1992. Strain hardening of dough as a requirement for gas retention. J. Texture Stud. 23:439. , and Janssen, A. 1993. Relevance of biaxial strain hardening to gas retention of dough. Page 272 in: Food Colloids and Polymers, Stability and Mechanical Properties. E. Dickinson and P. Walstra, Eds. Royal Society of Chemistry, London.
23 repeatability. A higher quantity of oil may result in slight changes in the alveograph length. The right quantity allows the user to handle the dough without excessively manipulating it, avoiding any excess oil remaining in the different parts of the alveograph. After mixing for a total of 8 min, stop the mixer (this operation is automatic on NG models) and open the extrusion gate by raising the shutter slide and securing it in the correct position with the knurled knob. Reverse the direction of the kneader.
AlveoConsistograph handbook by Michel Dubois, Arnaud Dubat, Bernard Launay