By Michel Dubois, Arnaud Dubat, Bernard Launay
The AlveoConsistograph enables 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 greater keep watch over of dough at the construction line and extra constant end-product quality.
The AlveoConsistograph guide, moment version offers an figuring out of the technical information generated by way of the tool 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 twenty years and it explains significant adjustments 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, comprises try out methods, functions, variations 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 tools. This bankruptcy supplies helpful perception into the tailored hydrated Alveograph protocol and its merits 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 advance of the talk, and compares using either tools at the comparable wheat.
In addition to wheat flour, the booklet offers tips 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 support clients achieve a greater realizing of ways this significant expertise is utilized in this day s nutrients labs.
This huge layout, easy-to-read guide comprises important appendixes: the 1st lists the most alveograph components and the second one lists chosen references in regards to the alveograph. The Alveoconsistograph guide will offer each person, all alongside the cereal chain, with updated info supporting them to get the main out in their day-by-day use of this crucial know-how. it will likely be in particular invaluable for foodstuff 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 comprise:
Description of alternative alveograph varieties
Theory of the alveograph
Description of the alveograph technique
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 info for AlveoConsistograph handbook
Dough cutting during extrusion. 7 a Solution added to 250 g of flour when the Chopin buret is used. Fig. 1. Oiling of the different alveograph parts. 24 Fig. 3. Dough sheeting, showing the roller and sheeting plate. Fig. 4. Dough cutting. 5°C. Proceed in order of extrusion, with the first test piece being placed on top. Remove the fifth dough piece from the receiving plate and repeat the previous operations. The first piece should be placed at the top of the chamber. Let the dough pieces rest in the resting compartment of the alveograph proper until 28 min have elapsed from the beginning of the dough mixing operation.
Cereal Chem. 32:472. ISO. 2005. Wheat flour—Physical characteristics of doughs—Part 4: Determination of rheological properties using an alveograph. Int. Standard ISO 5530/4. International Organization for Standardization, Geneva. Kent-Jones, D. , and Amos, A. J. 1967. Page 323 in: Modern Cereal Chemistry, 6th ed. , London. Kitissou, P. 1995. Un nouveau parameter Alveographique: L’indice d’élasticité (Ie). Ind. Cereales 92:9-17. , and Praden, J. 1977. Use of the Chopin Alveographe as a rheological tool.
The tests are automatically numbered from 1 to 5. Es. button may be used to recall a test, display its values, or even cancel it. • CODE (coding). Using this function, an arbitrary four-digit number may be assigned for each sample from 0001 to 9999. • DATE. This is used to program the date the test is conducted. Two digits each are given for the day, month, and year. The following commands and command sequences are used with the Relaxo-Calculator RCV4: Command Command ON Display or Function Preparation R/A amber light (CALCULATEUR CE) on Printer ON Moy.