Are you looking for ways to improve your quality control, bakers? No matter the finished product, all bakery products come in an infinite variety of shapes, sizes, compositions, textures, tenderness, colors, and tastes. That’s why it’s crucial to use the correct type of bakery equipment to measure each product. At the Baking Expo in Las Vegas, I visited Arnaud Dubat Production & Application Director at KPM Analytics to talk about the Alveolab and the Mixolab.
Understanding Dough Rheology
If you aren’t familiar with it, the alveograph is a rheological tool used to assess the baking performance of flours used in baked products. This piece of bakery equipment works by injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during dough fermentation and oven spring during baking. On the other hand, the mixolab assesses the baking quality and performance of hydrated cereal flours. This tool is used to characterize the rheological behavior and pasting properties of flour/water doughs and starch/water mixtures when subjected to the simultaneous action of mixing and heat transfer.
KPM Analytics provides a full suite of premium instrumentation ideal for the quality and control of grain and flour used across the grain, milling, and baking processes. Curious to know how their instruments can help you improve the quality of your baked goods?
Watch the full interview here:
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