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 houses. It measures the results of improvers, elements, and different ingredients leading to larger regulate of dough at the construction line and extra constant end-product quality.
The AlveoConsistograph instruction manual, moment version offers an knowing of the technical information generated via the software and offers well timed program 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 variations 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 means of flour, contains try out techniques, functions, changes 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 tools. This bankruptcy offers precious 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 intensive, the technical foundation for the advance of the talk, and compares using either tools at the related wheat.
In addition to wheat flour, the publication offers advice 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 may support clients achieve a greater realizing of the way this crucial know-how is utilized in this present day s nutrition labs.
This huge structure, easy-to-read guide contains 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 offer each consumer, all alongside the cereal chain, with updated details supporting them to get the main out in their day-by-day use of this significant expertise. it will likely be specifically invaluable for meals 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 coated contain:
Description of alternative alveograph forms
Theory of the alveograph
Description of the alveograph technique
Modification of the alveograph strategy
Interpretation of the alveograph effects
Factors influencing the alveograph
Description of the consistograph
Adapted hydration process for the alveograph
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Extra resources for AlveoConsistograph handbook
Strains in an inflated rubber sheet and the mechanism of bursting. Trans. Inst. Rubber Ind. 19:201. Tschoegl, N. , Rinde, J. , and Smith, T. L. 1970. Rheological properties of wheat flour doughs. 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.
2. Pull out the extrusion plate and slide the dough onto the previously oiled stainless steel or glass plate of the sheeting system. Sheet the dough piece on the glass plates by rolling it with the oiled roller, using the guide rails. 3. Successively extrude a total of five dough pieces, without stopping the motor, onto previously oiled receiving plates. The first four dough pieces are laid down on the sheeting table, with their direction of extrusion corresponding to the major axis of the sheeting table.
The theory behind this type of interpretation is discussed in Chapter 2. Various workers have suggested some other interpretations. 2. The strength figure was found to represent approximately one-fourth of the W value. 1. ALVEOGRAPHY AND STRUCTURAL RELAXATION If identical dough pieces are allowed to rest for different intervals after molding and then are subjected to a stretchability test, their resistance to stretching is progressively lower as the rest time increases. ” Both structural activation and relaxation have significant effects on the handling properties of wheat flour dough.