Aguarde...
 

ALVEOCONSISTOGRAPH HANDBOOK


    de: R$ 351,00

    por: 

    R$ 315,89preço +cultura

    em até 10x de R$ 31,59 sem juros no cartão, ver mais opções

    Produto disponível até 15min após 
    a confirmação do pagamento!

    Sinopse

    The AlveoConsistograph helps you to classify, control, and select wheat and flour and optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives resulting in better control of dough on the production line and more consistent end-product quality. The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides a deep insight into its coupling with the Chopin Alveograph. This is the first revision of this resource in 20 years and it explains major modifications and improvements of the Alveograph through new and completely revised chapters. A new chapter on the Consistograph, the component that is used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples, using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated Alveograph protocol and its benefits for users of flour that will be part of formulations where gluten quality and performance is crucial. It covers the controversial subject in depth, the technical basis for the development of the debate, and compares the use of both methods on the same wheat. In addition to wheat flour, the book provides guidance for using the Alveograph on additional products like durum wheat semolina or durum pasta. All chapters have been re-written to include the latest practices and will help users gain a better understanding of how this important technology is used in today’s food labs. This large format, easy-to-read handbook includes two helpful appendixes: The first lists the main alveograph parts and the second lists selected references concerning the alveograph. The Alveoconsistograph Handbook will provide every user, all along the cereal chain, with up-to-date information helping them to get the most out of their daily use of this important technology. It will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, as well as grain exporters. Topics Covered Include:  Description of different alveograph typesTheory of the alveographDescription of the alveograph procedureModification of the alveograph procedureInterpretation of the alveograph resultsFactors influencing the alveographAlveograph calibrationDescription of the consistographAdapted hydration method for the alveographTroubleshooting

    Detalhes do Produto

      • Formato:  ePub
      • Origem:  IMPORTADO
      • Editora: ACADEMIC PRESS
      • Coleção:  American Associate of Cereal Chemists Internationa
      • Assunto: Engenharia - Alimentos
      • Idioma: INGLÊS
      • Edição:  2
      • Ano de Edição: 2016
      • Ano:  2016
      • País de Produção: Canada
      • Código de Barras:  2001016892007
      • ISBN:  9780128104583

    Avaliação dos Consumidores

    ROLAR PARA O TOPO