By Michel Dubois, Arnaud Dubat, Bernard Launay
The AlveoConsistograph enables you to classify, regulate, and choose wheat and flour and optimize their mixing for particular rheological homes. It measures the consequences of improvers, elements, and different ingredients leading to higher keep an eye on of dough at the construction line and extra constant end-product quality.
The AlveoConsistograph guide, moment version offers an knowing of the technical facts generated by way of the device 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 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 skill of flour, comprises try tactics, purposes, changes from different units, upkeep, and troubleshooting. one other new bankruptcy discusses the controversy surrounding the trying out of samples, utilizing both consistent water content material or consistent consistency tools. This bankruptcy provides beneficial 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 debatable topic extensive, the technical foundation for the advance of the controversy, and compares using either equipment at the related wheat.
In addition to wheat flour, the booklet presents suggestions 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 should support clients achieve a greater figuring out of ways this significant expertise is utilized in this present day s meals labs.
This huge structure, easy-to-read guide contains necessary appendixes: the 1st lists the most alveograph elements and the second one lists chosen references about the alveograph. The Alveoconsistograph instruction manual will supply each consumer, all alongside the cereal chain, with up to date details aiding them to get the main out in their day-by-day use of this significant know-how. it will likely be specifically helpful for nutrition 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 kinds
Theory of the alveograph
Description of the alveograph method
Modification of the alveograph strategy
Interpretation of the alveograph effects
Factors influencing the alveograph
Description of the consistograph
Adapted hydration procedure for the alveograph
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Additional resources for AlveoConsistograph handbook
P/L Ratio The P/L ratio is a dimensionless value calculated by dividing the maximum overpressure by the average abscissa at rupture. ” EVALUATING THE ALVEOGRAM Using the procedure just described, five curves are obtained for each flour sample tested (Fig. 5). If any one of the five curves deviates greatly from the other four, particularly as a result of premature rupture of the bubble, it should be excluded from the subsequent evaluation. The evaluation involves obtaining several indexes from an alveogram representing the average of all five recorded curves.
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. Page 272 in: Food Colloids and Polymers, Stability and Mechanical Properties.
This pressure is called P200. The elasticity index is calculated using the following formula: Ie = (P200 /P) × 100 . A high Ie value indicates a high pressure inside the bubble after 200 mL of air has been introduced. Since the amount of air inside the bubble is constant for each test, this pressure is directly linked to the bubble volume. This represents the elastic resistance of the dough (Kitissou 1995). Swelling Index The swelling index (G) is the square root of the volume of air needed to rupture the dough bubble.