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Mixolab: A New Approach to Rheology

NUEVO Mixolab: A New Approach to Rheology

Mixolab: a New Approach to RheologyCONTENIDO PRINCIPAL

  • Descripción técnica del Mixolab y comparación con otros equipos existentes
  • Cobertura de trigo duro, arroz, maíz, alforfón y otros cereales
  • Especial foco en gluten, almidón, ingredientes y enzimas.
  • Influencia de azúcares, grasas y sal en la reología de las masas
  • Comparaciones internacionales de experiencias HACCP
  • Tabla de uso para carbohidratos específicos
  • Descripción de técnicas de laboratorio mejoradas
  • Ensayos de trigos para desarrolladores de semillas

 

       Mixolab AACC vista previa

 

La publicación de handbooks de alta calidad para aplicaciones alimentarias es una seña de trabajo de la AACCI y el libro Mixolab: A New Approach to Rheology no es una excepción.

El incremento de la demanda de los consumidores de alimentos de calidad con un valor nutricional superior hace que herramientas innovadoras como el Mixolab sean de creciente interés para investigadores y productores. Desarrolladores de semillas, operadores, molineros, investigadores, desarrolladores de productos, formuladores y panaderos encontrarán respuestas a sus preguntas, junto con guías para sacar el máximo provecho al Mixolab en un amplio rango de aplicaciones. Adquirir una mejor comprensión de las capacidades del instrumento, permitirá descubrir nuevos usos a ambos, investigadores y profesionales de la producción.

 

Una referencia esencial para

  • Fabricantes de aditivos
  • Panaderos
  • Desarrolladores de semillas
  • Fabricantes de enzimas
  • Molineros
  • Laboratorios de control de calidad
  • Laboratorios de investigación
  • Centros de investigación y desarrollo
  • Almacenistas y Elevadores
  • Estudiantes
  • Universidades
  • Productores de levaduras

 

CAPITULOS DEL LIBRO

Part I. Device Presentation

1. The Mixolab

  • Presentation
  • The Mixolab Standard
  • The Mixolab Profiler
  • The Mixolab Simulator
  • Conclusions

2. Factors Affecting Mixolab Performance

  • Mixing Conditions
  • Heating and Cooling Conditions
  • Dough Preparation

3. Relationship Between the Mixolab and Other Devices

  • Correlations Between Mixolab Parameters and Changes in Protein Properties and Between the Mixolab and the Brabender Farinograph
  • Relationships Between Parameters from Mixolab and Rapid Visco Analyser Curves Associated with Starch Changes During Pasting-Gelling of Formulated Doughs
  • Relationships Between Farinograph, Mixolab, And RVA Parameters During Mixing, Overmixing, Pasting, and Gelling
  • Conclusions


Part II. Measuring Cereal Chemistry with the Mixolab

4. Use of Mixolab on Formulated Flours

  • Mixing and Pasting Properties of Wheat Dough As Measured by the Mixolab
  • Effects of Hydrocolloids
  • Effects of Proteins
  • Effects of Commercial Fibers
  • Effects of Enzymes
  • Conclusions

5. Characterization of Starch Using the Mixolab

  • Experimental
  • Analysis of Waxy Wheat Flour
  • Analysis of Hard Wheat Flour Blended with Wheat, Corn, and Potato Starches
  • Analysis of Soft Wheat Flour Blended with Wheat, Corn, and Potato Starches
  • Conclusion

6. Amylase Activity and the Mixolab

  • Overview
  • Methods Available for the Determination of Amylase Activities
  • Experimental Details
  • Alpha-Amylase Activity from Mixolab Data on White Flour
  • Alpha-Amylase Activity from Mixolab Data on Ground Wheat
  • Relationship Between Flour and Ground Wheat Data
  • Conclusions

7. Mixolab Analysis of Vital Wheat Gluten

  • Analyzing Gluten Using the Mixolab
  • Analysis of Native Vital Wheat Gluten
  • Starch Addition
  • Sample Analysis
  • Comparing Water Absorptions of Vital Wheat Gluten Samples
  • Mixolab Standardization
  • Mix Stability
  • Determining Sprouted Wheat Damage in Vital Wheat Gluten
  • Gluten Integrity
  • Conclusions

8. Estimation of Protease Activity by Use of the Mixolab

  • Protease in Wheat
  • Experimental
  • Results

9. Gluten-Free Cereals and Flours and the Mixolab

  • Mixolab Procedures for Characterization
  • of Gluten-Free Cereals
  • Rice, Corn, and Buckwheat Flours and the Mixolab
  • Gluten-Free Blends and the Mixolab
  • Pseudocereal Flours in the Mixolab
  • Conclusions

10. Effects of Additives and Technological Aids (Enzymes) on the Mixolab Curve

  • Gluten
  • Salt
  • Sugar
  • Fats
  • Emulsifiers (DATEM)
  • Cysteine
  • Enzymes or Processing Aids

Part III. Mixolab for Cereal Breeding and Quality Control

11. Potential Use of the Mixolab in Wheat Breeding

  • Standard Mixolab Testing Protocol
  • Accelerated Mixolab Testing Protocol
  • Conclusions

12. Whole-Kernel Mixolab Testing for Different Cereals

  • Examples of Various Cereals
  • Conclusions

13. Adaptation of the Mixolab for Durum Wheat Testing

  • Material and Methods
  • Analytical Procedure
  • Results

14. Use of the Mixolab in Predicting Rice Quality

  • Results and Discussion
  • Materials and Methods
  • Conclusions

Part IV. Technical Data

15. Mixolab Operation, Maintenance, and Troubleshooting

  • Installation
  • Operation
  • Maintenance
  • Troubleshooting

Appendix. Updated References

Index

 

Tipo de Publicación: 

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