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Download e-book for kindle: AlveoConsistograph handbook by Michel Dubois, Arnaud Dubat, Bernard Launay

By Michel Dubois, Arnaud Dubat, Bernard Launay

ISBN-10: 0128104589

ISBN-13: 9780128104583

ISBN-10: 189112756X

ISBN-13: 9781891127564

The AlveoConsistograph allows you to classify, keep watch over, 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 presents an realizing of the technical information generated via the tool and offers 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 can be the 1st revision of this source in twenty years and it explains significant transformations 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 means of flour, comprises try techniques, purposes, modifications 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 supplies precious perception into the tailored hydrated Alveograph protocol and its advantages for clients of flour that would be a part of formulations the place gluten caliber and function is important. It covers the arguable topic intensive, the technical foundation for the advance of the controversy, and compares using either equipment at the related wheat.

In addition to wheat flour, the publication offers 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 should aid clients achieve a greater figuring out of the way this crucial know-how is utilized in this present day s meals labs.

This huge layout, easy-to-read instruction manual contains valuable appendixes: the 1st lists the most alveograph elements and the second one lists chosen references about the alveograph. The Alveoconsistograph instruction manual will offer each consumer, all alongside the cereal chain, with updated details aiding them to get the main out in their day-by-day use of this significant know-how. will probably be in particular valuable for nutrients 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 forms
Theory of the alveograph
Description of the alveograph process
Modification of the alveograph method
Interpretation of the alveograph effects
Factors influencing the alveograph
Alveograph calibration
Description of the consistograph
Adapted hydration process for the alveograph

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Extra info for AlveoConsistograph handbook

Example text

Meun. 189:139. Dempster, C. , and Anderson, J. A. 1955. Influence of temperature on structural relaxation in bromated and unbromated doughs mixed in nitrogen. Cereal Chem. 32:241. , and Leygue, J. P. 2003. Qualité requise pour les pains de mie et les buns. Perspect. Agric. 21:12-13. , and Scott Blair, G. W. 1936. A study of some physical properties of flour doughs in relation to their bread-making qualities. J. Phys. Chem. 40:561. , and Scott Blair, G. W. 1937. A study of some physical properties of flour doughs in relation to their bread-making qualities.

This linearity may offer the advantage of reporting the pressure-time relationship in simple terms of linear regression. For practical purposes of routine quality-testing work, the researchers suggested that resistance be reported for only one value of wall thickness. 0 cm along the base of the alveogram. They did not present any data that would demonstrate how “resistance” relates to the actual processing quality of the tested flour; however, their work indicated the suitability of this parameter for application to the study of structural relaxation in dough (see below).

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.

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AlveoConsistograph handbook by Michel Dubois, Arnaud Dubat, Bernard Launay

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