Chopin, céréales et dérivés

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  • Read more14-08-2018Predicting Bread Volume of the Rapid Mix Test (RMT ) procedure with the Mixolab

    Predicting Bread Volume of the Rapid Mix Test (RMT ) procedure with the Mixolab

    Predicting Bread Volume of the Rapid Mix Test (RMT ) procedure with the Mixolab

     
     
    Technological tests such as bread making tests are the most accepted quality control methods for determining wheat flour quality.  However, the duration of the tests and the need for expert operators (test bakers) limit the productivity of this type of analysis. Therefore the development of quick and reliable methods for predicting flour quality offer a great benefit.
     
    Moreover, for breeders, knowing wheat properties as early as possible during the breeding process is very important. Using existing laboratory instruments to develop predictive models of the real bread making results is a very interesting strategy to meet this goal.
     
    In this project, the Mixolab, a comprehensive device which measures the rheological properties of dough subjected to the dual stresses of mixing and temperature change, has been used. The goal of this study is to use all the information given by the instrument (protein behavior, starch behavior, enzymes actions and interactions) to develop mathematical models that predict bread volume from the Rapid Mix Test (RMT) procedure which is used as a reference in Germany.
     
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  • Read more01-08-2018Dr. Jayne Bock has joined CHOPIN Technologies team

    Dr. Jayne Bock has joined CHOPIN Technologies team

    Unity Scientifics & CHOPIN Technologies are pleased to announce Dr. Jayne Bock has joined our team as an expert in the area of cereal science and rheology.

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