12 12, 2022

Measuring Dough Rheology

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 [...]

20 11, 2018

Alveograph

Alveograph What is an Alveograph? An alveograph is a rheological tool used to assess the baking performance of flours used in baked products (bread, noodles, tortillas, biscuits, etc.). It is based on injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during [...]

10 06, 2015

Rheology

Dough rheology is affected by water absorption as seen in this Farinograph. Rheology What is Rheology? Rheology is the study of how liquid, solid or semi-solid materials deform or flow, when a force or stress is applied to them. The study of rheology involves stress and strain measurement. Strain is [...]

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