Description
Given the different characteristics we can find in the flours, we make rheological studies to arrande it based on its plastic qualities, for use in different proccess of making foodstuffs derivative of cereals and flours.
Establishing the qualities of tenacity, extensibility…
Analysis
Study of rheological quality of flour by international ISO, ICC, AOAA, AACC standards.
Parameters
Dampness, proteins, ashes, wet gluten, dry gluten, Amylograph, Falling number, Alveogram, farinograph, Zeleny index…
Instrumental
Drying ovens, oven of quick determination of damp, the distilation equipment based on the Kjeldahl method, Muffle furnace, the Chopin alveograph, Falling number, gluten meter (wet and dry), Brebender farinograph, Brabender amylograph…
