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Rheological Characterization of a new cereal called Tritordeum

20190403

Tritordeum is a new natural cereal. It is combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense) native to Chile and Argentina. ...

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CHOPIN Technologies contributes to the 19th ICC conference 2019 – Science meets Technology - April 24-25 – Vienna, Austria

20190326

CHOPIN Technologies invites you to attend the session « Innovations and Applications for Cereal Laboratories »

 

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Testimonial - The Waloon Agricultural Research Center (CRA-W)at Gembloux, Belgium, tested the Amylab FN of CHOPIN Technologies

20190320

In a humid maritime climate, evaluating the Hagberg falling number is of paramount importance in the receipt of cereals and more particularly milling wheat.

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Use of a dual speed mixing protocol as a rapid wheat screening tool for estimation of Alveograph values

20190313

Determination of wheat quality always represents a challenge. There is a need for standardized methods that are repeatable, reproducible and as predictive as possible of the end use quality....

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Minoterie Paulic flour mill - Assessment after one year's use of the Amylab FN.

20190212

Minoterie Paulic flour mill - Assessment after one year's use of the Amylab FN.

A meeting with Madame Héno-Le Seyec, Laboratory manager

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How to Obtain a Reliable and Quick Assessment of Alveographic Values

20190122

NEW  WiXO protocol : the entire process, from delivery of the sample to the final results (grinding, measurement of the moisture content, weighing, WiXO analysis), takes less than 15 minutes!

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Predict quality of Yellow Alkaline Noodles

20190118

Using multiple linear regression (MLR) based on quantitative and qualitative testing to predict quality of Yellow Alkaline Noodles

The aim of this study was to propose an analytical strategy to predict noodle quality from wheat flour, hence permitting a better segregation of the best suited wheat cultivars.

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Impact of different fibers on dough rheological behavior

20181212

During the past decade, fibers were introduced in the cereals industries processes with the aim to improve nutritional benefit of traditional wheat food. ...

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LABORATORY ASSESSMENT OF THE MILLING PERFORMANCE INDEX (MPI) OF STANDARD WHEAT

20181129

Laboratory milling is a very important part of wheat quality control procedures. There is a need to laboratory mill wheat, in a repeatable and reproducible manner in order to obtain flour for further analysis. ...

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Impact of Sugar Reduction on the rheological properties of wheat doughs

20181030

Sugar has always been a commonly used ingredient in the bakery industry for taste enhancement. However, high-sugar diets have been associated with obesity, inflammation, high triglyceride and high blood pressure levels — all risk factors for heart disease. 

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ANTICIPATING THE EFFECTS OF SALT REDUCTION ON DOUGH WITH CHOPIN TECHNOLOGIES SOLUTIONS

20181015

Salt is known for its seasoning and food preservation qualities. It also plays a major role in the way dough behaves during the baking process. 

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AID TO COMPREHENSION AND APPLICATION OF THE PRECISION ARTICLE OF THE ANALYTICAL STANDARDS

20181004

THE FIDELITY OF A METHOD: A QUALITY INDICATOR.

As represented in the standards, precision includes several conditions including repeatability and reproducibility, the critical differences that are indispensible indicators for quantifying the variability of the method.

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Hagberg falling number measurement: New machine versus conventional machine

20180622

Pre-harvest sprouting or germination on the mother plant and latematurity alpha-amylase cause alpha-amylase activity increase. .... A new device, Amylab FN ...

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Wheat Flour Solvent Retention Capacity

20180622

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

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WHEAT FLOUR QUALITY CONTROL

20180423

Wheat Flour Quality Control for  improving performance and customer satisfaction.

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EVALUATION OF THE IMPACT OF CRICKET POWDER

20180423

Due to a rising demand for proteins, food industry is seeking new alternative protein sources that can be used for human food.

 

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Rheological Characterization of a new cereal called Tritordeum

20190403

Tritordeum is a new natural cereal. It is combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense) native to Chile and Argentina. ...

Read the news

CHOPIN Technologies contributes to the 19th ICC conference 2019 – Science meets Technology - April 24-25 – Vienna, Austria

20190326

CHOPIN Technologies invites you to attend the session « Innovations and Applications for Cereal Laboratories »

 

Read the news

Testimonial - The Waloon Agricultural Research Center (CRA-W)at Gembloux, Belgium, tested the Amylab FN of CHOPIN Technologies

20190320

In a humid maritime climate, evaluating the Hagberg falling number is of paramount importance in the receipt of cereals and more particularly milling wheat.

Read the news