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Titre :	Mixolab : A new approach to rheology Ajouter au panier
Auteur(s) :	Arnaud Dubat, Éditeur scientifique Cristina M. Rosell, Éditeur scientifique Eimear Gallagher, Éditeur scientifique
Type de document :	Livre
Sujets :	INSTRUMENT DE MESURE ; CEREALE ; AMIDON ; AMYLASE ; GLUTEN ; BLE ; PROTEASE ; FARINE ; ENZYME ; QUALITE ; PROPRIETE RHEOLOGIQUE ; PATE ; SELECTION
Résumé :	Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features Technical description of the Mixolab and comparison with existing devices Coverage of d[...] Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders
Editeur(s) :	SAINT PAUL : AACC International
Date de publication :	2013
Format :	1 vol. (VII-117 p.) / ill. en coul., couv. ill. en coul. / 28 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	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 F[...] 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 Materials and Methods Results and Discussion Conclusions Part IV. Technical Data 15. Mixolab Operation, Maintenance, and Troubleshooting Installation Operation Maintenance Troubleshooting
Langue(s) :	Anglais
Identifiant :	978-1-891127-77-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166317

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