By Michel Dubois, Arnaud Dubat, Bernard Launay
The AlveoConsistograph allows you to classify, keep an eye on, and choose wheat and flour and optimize their mixing for particular rheological houses. It measures the consequences of improvers, elements, and different ingredients leading to greater keep an eye on of dough at the creation line and extra constant end-product quality.
The AlveoConsistograph guide, moment variation presents an figuring out of the technical facts generated through the device 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 is often the 1st revision of this source in twenty years and it explains significant ameliorations 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 out strategies, purposes, 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 worthwhile 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 important. It covers the debatable topic intensive, the technical foundation for the improvement of the talk, and compares using either equipment at the related wheat.
In addition to wheat flour, the publication offers assistance 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 aid clients achieve a greater realizing of ways this crucial expertise is utilized in this present day s nutrition labs.
This huge layout, easy-to-read guide comprises precious appendixes: the 1st lists the most alveograph components and the second one lists chosen references about the alveograph. The Alveoconsistograph guide will offer each consumer, all alongside the cereal chain, with up to date info supporting them to get the main out in their day-by-day use of this crucial expertise. it will likely be specially 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 lined contain:
Description of alternative alveograph kinds
Theory of the alveograph
Description of the alveograph strategy
Modification of the alveograph method
Interpretation of the alveograph effects
Factors influencing the alveograph
Description of the consistograph
Adapted hydration process for the alveograph
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The AlveoConsistograph permits you to classify, keep watch over, and choose wheat and flour and optimize their mixing for particular rheological homes. It measures the results of improvers, components, and different ingredients leading to larger keep an eye on of dough at the creation line and extra constant end-product caliber.
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Extra info for AlveoConsistograph handbook
This observation strengthened the researchers’ view that the maximum height of the alveogram was merely a point at which the rate of increase in pressure within the dough bubble equaled the rate of increase in its surface area. Beyond this, they attached little significance to this particular measurement. ” 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.
Fisher, M. , and Anderson, J. A. 1944a. Effect of protein content and grade on farinograms, extensograms and alveograms. Cereal Chem. 21:465. Aitken, T. , Fisher, M. , and Anderson, J. A. 1944b. Reproducibility studies and some effects of technique on extensograms and alveograms. Cereal Chem. 21:489. Amos, A. J. 1949. Rheological methods in the milling and baking industry. Analyst 74:392. Bloksma, A. H. 1957a. A calculation of the shape of the alveograms of some rheological model substances. Cereal Chem.
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.