4 03, 2019

Mixolab

Mixolab What is a Mixolab? The mixolab is dough testing equipment used to assess the baking quality and performance of hydrated cereal flours. It's 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 (changes in [...]

25 02, 2019

Dough Handling Properties

Dough Handling Properties What are Dough Handling Properties? One of the goals of the mixing process in breadmaking is to achieve an optimum and proper balance of dough handling properties. There are 4 major dough handling properties:1 Extensibility Elasticity Resistance to deformation (tenacity) Stickiness At the bakery, frequent complaints such [...]

3 01, 2019

Lipoxygenase

Lipoxygenase What is Lipoxygenase? Lipoxygenase, also known as linoleate: oxidoreductase, is an enzyme used in commercial food production. In bread making, it both bleaches flour and improves dough handling. Origin The enzyme is found in plant and animal tissues, but it is most abundant in beans, peas, and potatoes. [...]

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 [...]

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