By Michel Dubois, Arnaud Dubat, Bernard Launay
The AlveoConsistograph lets you classify, keep watch over, and choose wheat and flour and optimize their mixing for particular rheological houses. It measures the results of improvers, constituents, and different ingredients leading to larger keep an eye on of dough at the creation line and extra constant end-product quality.
The AlveoConsistograph guide, moment version offers an knowing of the technical facts generated via the device and provides well timed program examples. It explains the workings of the Chopin Consistograph and gives a deep perception into its coupling with the Chopin Alveograph. this can be the 1st revision of this source in twenty years and it explains significant differences and enhancements of the Alveograph via new and entirely revised chapters.
A new bankruptcy at the Consistograph, the part that's used to figure out the water absorption potential of flour, contains attempt strategies, functions, adjustments from different units, upkeep, and troubleshooting. one other new bankruptcy discusses the talk surrounding the trying out of samples, utilizing both consistent water content material or consistent consistency equipment. This bankruptcy provides invaluable perception into the tailored hydrated Alveograph protocol and its advantages for clients of flour that might be a part of formulations the place gluten caliber and function is essential. It covers the debatable topic intensive, the technical foundation for the improvement of the talk, and compares using either equipment at the similar wheat.
In addition to wheat flour, the booklet presents counsel 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 may support clients achieve a greater figuring out of the way this significant expertise is utilized in this day s nutrition labs.
This huge layout, easy-to-read guide comprises worthwhile appendixes: the 1st lists the most alveograph components and the second one lists chosen references in regards to the alveograph. The Alveoconsistograph instruction manual will supply each consumer, all alongside the cereal chain, with up to date details assisting them to get the main out in their day-by-day use of this crucial expertise. it is going to be specifically priceless for foodstuff 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 coated contain:
Description of other alveograph kinds
Theory of the alveograph
Description of the alveograph process
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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Extra resources for AlveoConsistograph handbook
C. 1963a. A modified alveograph technique for hard winter wheat flour. Agron. J. 55:19. 32 Shogren, M. , Finney, K. , Hoseney, R. , and Bolte, L. C. 1963b. Correlations of certain properties of the alveogram with important hard winter wheat quality characteristics. Agron. J. 55:21. , and Trentesaux, E. 1980. Contribution à l’étude d’une méthode pratique d’appréciation de 1’aptitude des blés durs et des semoules de blé dur à la pastification au moyen de 1’Alvéograph Chopin. Tec. Molitoria 31:917.
4. Alveogram obtained from different semolina samples of different particle sizes, using the simplified method. Fig. 5. 0% protein, using a modified alveograph method. ) plate, are kept in the thermostatically controlled compartment at 25°C. 2. The first, third, and fifth dough pieces obtained, in order of extrusion, are tested using the standard procedure. The remaining dough pieces (second and fourth in order of extrusion) are tested exactly 2 hr after the start of mixing. The values obtained after the 2-hr rest period are considered the results of a technological test and are expressed in the following manner: L1, expressed in millimeters to the nearest unit.
21:489. Amos, A. J. 1949. Rheological methods in the milling and baking industry. Analyst 74:392. Bloksma, A. H. 1957a. A calculation of the shape of the alveograms of some rheological model substances. Cereal Chem. 34:126. Bloksma, A. H. 1957b. L’emploi de l’alvéographe Chopin pour la détermination de la valeur boulangère des farines. Ind. Aliment. Agric. (Paris) 74:653. Bloksma, A. H. 1958. A calculation of the shape of the alveograms of materials showing structural viscosity. Cereal Chem. 35:323.