ResourceFood and Beverage
Baking Quality of Bread Flour (Sponge-Dough, Pound-Loaf Method) with Determination of Rheological Behavior in Wheat Flour and Whole Wheat Flour
14 Jul 2013This poster describes the use of CHOPIN’s Mixolab to measure the rheological properties of dough subject to the dual stress of mixing and temperature changes in order to evaluate the potential to predict baking quality (Sponge-Dough method) of bread flour.
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Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.RheologyFood TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.