25 06, 2021

How Much Water Does Your Dough Absorb?

You have probably heard us mention water absorption more than once. That’s because it’s such an important piece in dough production, no matter what you’re baking. Water absorption influences parameters in baking and bread such as: Loaf volume Fracture stress of bread crumb Bread yield Machinability Proofing Final products attributes Shelf life How does water absorption work? [...]

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 [...]

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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