Chopin, céréales et dérivés

Actualités

  • Lire la suite07-06-2018Wheat Flour Solvent Retention Capacity

    Wheat Flour Solvent Retention Capacity

    Wheat Flour Solvent Retention Capacity: Repeatability and Reproducibility Performances of a New Automated Measurement Method

     

    PRESENTATION

    Solvent Retention Capacity (SRC) measures the contribution to water absorption of the main functional flour polymers (gluten protein, starch, pentosans). The first approved standardized method recognized in the industry was AACCI Approved Method 56-11.02. However, this manual method is extremely operator-dependent, due to the need for consistent shaking in the initial hydration phase, and intermittent shaking thereafter. Consequently, it makes it difficult for the SRC parameters to be efficiently integrated to flour specifications. To address this situation, CHOPIN Technologies developed an automated system, based on the concepts of the AACCI standard method, but aiming to eliminate all potential impacts of the operator on the test. This method has now been evaluated through a worldwide collaborative study. 

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  • Lire la suite31-05-2018ACHEMA, Hall 4.2 Booth A47:

    ACHEMA, Hall 4.2 Booth A47:

    Lieu du salon : Frankfurt, Germany
    Date de début du salon : 11-06-2018
    Date de fin du salon : 15-06-2018

     CHOPIN Technologies, AMS Alliance, Unity Scientific, Process Sensors to showcase advanced analyzer solutions. 

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  • Lire la suite23-05-2018Hagberg falling number measurement: New machine versus conventional machine

    Hagberg falling number measurement: New machine versus conventional machine

    HAGBERG FALLING NUMBER MEASUREMENT: NEW MACHINE VERSUS CONVENTIONAL MACHINE

     
    Pre-harvest sprouting or germination on the mother plant (due to rain before harvest) and late-maturity alpha-amylase (due to heat or cold shock during grain development) cause alpha-amylase activity increase. The consequences of this for wheat flour and baked products can be very important and may lead to significant problems like sticky dough, bread with low volume and excessively red crust. The Hagberg falling number method was developed in the early 1960’s to provide a rapid means of determining the alpha-amylase activity. This widely accepted method measures the time required for a sensor to plunge into a heated flour and water gel.
     
    Alpha-amylase present in the gel will cause it to degrade and reduce the viscosity of the gel. Thus, the plunger will fall faster. The shorter the time required for the plunger to fall indicates higher levels of alpha-amylase. The conventional FN machine (Perten Instrument) uses breakable glass tubes, boiling water and a cooling tower. A new device, Amylab FN (CHOPIN Technologies) using a safer induction heating system and reusable test tube made of aluminum is now available. The objective of this study is to evaluate accuracy performances of this new machine.
     
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