By Michel Dubois, Arnaud Dubat, Bernard Launay
The AlveoConsistograph enables you to classify, keep watch over, and choose wheat and flour and optimize their mixing for particular rheological homes. It measures the results of improvers, components, and different ingredients leading to higher regulate of dough at the creation line and extra constant end-product quality.
The AlveoConsistograph instruction manual, moment version presents an figuring out of the technical information generated through the software and provides well timed software examples. It explains the workings of the Chopin Consistograph and gives a deep perception into its coupling with the Chopin Alveograph. this is often the 1st revision of this source in two decades and it explains significant changes 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 tactics, functions, ameliorations from different units, upkeep, and troubleshooting. one other new bankruptcy discusses the talk surrounding the checking out of samples, utilizing both consistent water content material or consistent consistency equipment. This bankruptcy provides helpful perception into the tailored hydrated Alveograph protocol and its merits for clients of flour that might be a part of formulations the place gluten caliber and function is important. It covers the arguable topic extensive, the technical foundation for the advance of the talk, and compares using either equipment at the comparable wheat.
In addition to wheat flour, the ebook presents assistance for utilizing the Alveograph on extra items like durum wheat semolina or durum pasta. All chapters were re-written to incorporate the most recent practices and should support clients achieve a greater knowing of the way this significant expertise is utilized in at the present time s foodstuff labs.
This huge layout, easy-to-read guide comprises precious appendixes: the 1st lists the most alveograph elements 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 supporting them to get the main out in their day-by-day use of this crucial expertise. it will likely be in particular worthy for meals scientists within the baking undefined, quality controls 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 method
Modification of the alveograph method
Interpretation of the alveograph effects
Factors influencing the alveograph
Description of the consistograph
Adapted hydration technique for the alveograph
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Additional info for AlveoConsistograph handbook
Lebensm. Wiss. Technol. 7:318. Hlynka, I. 1970. Rheological properties of dough and their significance in the breadmaking process. Bakers Dig. 44(2):40. , and Barth, F. W. 1955a. Chopin Alveograph studies. I. Dough resistance at constant sample deformation. Cereal Chem. 32:463. , and Barth, F. W. 1955b. Chopin Alveograph studies. II. Structural relaxation in dough. Cereal Chem. 32:472. ISO. 2005. Wheat flour—Physical characteristics of doughs—Part 4: Determination of rheological properties using an alveograph.
4 demonstrates clearly the differences between the alveograms of flours with distinctly different dough-forming properties. However, because of the complexity of this subject, the relevance of the individual indexes as predictors of processing quality, as well as their optimum ranges, always should be considered in close relation to factors such as the type of flour, the type of intended final product, and the processing method. We hope that this handbook transcends the complexity to provide enough information on the basic principles of alveography to allow readers to apply these principles to quality-testing work under the specific conditions of a particular technological process.
If, for example, the determined moisture is lower than the actual moisture content of the sample, more water must be added to the flour than the required quantity specified by the procedure, and the resulting dough will be likely to give false alveogram values (see Chapter 6). The moisture content in the flour sample should be determined by a standard procedure, such as AACC Method 44-15A (AACC 2003) or ISO 712. Care should also be taken to ensure that the temperature of the flour does not deviate too much from the temperature of the laboratory.