By Michel Dubois, Arnaud Dubat, Bernard Launay
The AlveoConsistograph permits you to classify, regulate, and choose wheat and flour and optimize their mixing for particular rheological homes. It measures the results of improvers, materials, and different ingredients leading to larger keep watch over of dough at the creation line and extra constant end-product quality.
The AlveoConsistograph guide, moment version offers an figuring out of the technical info generated via the device 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 two decades 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, contains try out approaches, functions, adjustments from different units, upkeep, and troubleshooting. one other new bankruptcy discusses the controversy surrounding the checking out of samples, utilizing both consistent water content material or consistent consistency equipment. This bankruptcy offers important perception into the tailored hydrated Alveograph protocol and its advantages for clients of flour that may be a part of formulations the place gluten caliber and function is important. It covers the arguable topic intensive, the technical foundation for the improvement of the controversy, and compares using either tools at the related wheat.
In addition to wheat flour, the ebook presents 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 figuring out of ways this significant know-how is utilized in at the present time s nutrients labs.
This huge structure, easy-to-read guide contains worthy appendixes: the 1st lists the most alveograph components and the second one lists chosen references about the alveograph. The Alveoconsistograph guide will offer each person, all alongside the cereal chain, with up to date info assisting them to get the main out in their day-by-day use of this crucial expertise. it is going to be particularly helpful 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 coated contain:
Description of alternative alveograph kinds
Theory of the alveograph
Description of the alveograph strategy
Modification of the alveograph approach
Interpretation of the alveograph effects
Factors influencing the alveograph
Description of the consistograph
Adapted hydration process for the alveograph
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Additional info for AlveoConsistograph handbook
Renard A. C. 1993.
This requires changing the calibrating screws on the fixed brass plate. Fig. 1. Chopin micromixer. (Courtesy Chopin Technologies) 2. Reduce the air pressure of the alveograph proper so that the tough, cooked dough piece may be inflated without rupturing prematurely. Water flow should take 80 sec with the old model. Air pressure should be adjusted to 10 mm for the MA 82. After making these two adjustments on the alveograph, proceed as follows (Fig. 2): 1. Mix 250 g of semolina with distilled water in the mixer for 10 min.
Fill the pen with ink, trace the zero pressure line, and return the drum to its starting position. This operation is not needed when using a Chopin Alveolink calculator. Stretching the Dough Pieces Start stretching the dough exactly 28 min after mixing began (20 min after extrusion began). The operation involves three steps. 1. Fitting of the test piece. On the NG model, which has a movable handle, raise the handle to the vertical position. For all models, raise the top plate by unscrewing it with a double turn in order to bring the plate flush with the three guide studs.