Download AlveoConsistograph handbook by Michel Dubois, Arnaud Dubat, Bernard Launay PDF

By Michel Dubois, Arnaud Dubat, Bernard Launay

The AlveoConsistograph allows you to 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 keep an eye on of dough at the construction line and extra constant end-product quality.

The AlveoConsistograph instruction manual, moment version offers an knowing of the technical info generated by way of the tool and offers 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 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 capability of flour, contains attempt strategies, 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 equipment. This bankruptcy offers worthwhile 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 important. It covers the debatable topic extensive, the technical foundation for the advance of the talk, and compares using either equipment at the related wheat.

In addition to wheat flour, the e-book offers counsel 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 knowing of the way this significant know-how is utilized in this day s foodstuff labs.

This huge structure, 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 guide will supply each person, all alongside the cereal chain, with updated details assisting them to get the main out in their day-by-day use of this crucial know-how. will probably be specially priceless 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 alternative alveograph varieties
Theory of the alveograph
Description of the alveograph strategy
Modification of the alveograph technique
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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Example text

8 mm thick as possible, and cook them exactly 10 min. Both factors have a significant effect on toughness. Method for Dough Another, somewhat simpler method consists of blowing a bubble of dough made from durum semolina. This method does not require any additional equipment or any adaptation of the existing alveograph. 1. 375). 2. The kneading of the dough consists of several steps: • 1 min for mixing semolina with salt water, • 1 min for manual scraping, and • 2 min for mixing. Stop the kneader when the timer indicates 4 min and keep the dough inside the kneader for 18 min.

The value of P200 is the product of the average ordinate (in millimeters) and the factor K. 1). 0 (Kitissou 1995). Index of Swelling, G The index of swelling is read from the swelling scale XX′ of conversion chart No. 1. 2 units. The chart is placed over the curve so that the XX′ scale lies on the baseline and the X point coincides with the origin of the curves. The index of swelling is read on the XX′ scale at the point corresponding vertically with the abrupt drop in pressure caused by the rupture of the bubble.

3. Alveogram obtained from durum semolina. O = origin of the curve, P = maximum pressure, L = average abscissa at rupture. (Reprinted, by permission, from Walle and Trentesaux 1980) 3. 8 mm thick as possible, and cook them exactly 10 min. Both factors have a significant effect on toughness. Method for Dough Another, somewhat simpler method consists of blowing a bubble of dough made from durum semolina. This method does not require any additional equipment or any adaptation of the existing alveograph.

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