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Rheological characterization of nixtamalized corn doughs

Corn can be nixtamalized (soaked and cooked in an alkaline solution) for improving its nutritional value, flavor and aroma and for reducing mycotoxins. The nixtamalized corn is then grinded in order to obtain a dough (masa) which will be used to produce tortilla chips (nacho type). ...

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1st place in the “Undergraduate Student Technical Paper Global Competition” was awarded to a team that created a new bread formulation using the Mixolab 2!

Congratulations to Annel Saavedra and Dominique Almendariz whose project objectives were to use soursop agroindustrial residues to partially substitute wheat flour in a new bread formulation.

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Here are CHOPIN Technologies’ Application FAQs.

Here are our Application FAQs: summaries of our application studies accompanied by the most frequently asked questions.

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Sightline Process Controls Inc., CHOPIN Technologies and Unity Scientific® to showcase baking process and quality control solutions at IBIE19

Las Vegas, NV (September 8, 2019) – Sightline Process Controls Inc., CHOPIN Technologies and Unity Scientific® – all KPM Analytics companies – will present their advanced analyzer solutions for baking applications at IBIE 2019, booths #4648 and #1953 at the Las Vegas Convention Center. 

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Examples for the application of dough mixing and heating behaviour in cereal research

How to differentiate between cereals varieties, to determine technological quality of grains or to understand the impact of components on the dough technological behaviour ? These are key questions, especially in the development of non-wheat and gluten-free products.

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CHOPIN Technologies inaugurates the AETC’s technical seminar series

The laboratory as a data source for making decisions » organized by AETC on may 8, 2019 in Spain. Learn more about our expertise in the cereals market, our motivations, our projects, the advantages of the Alveolab and our other devices.

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The Mixolab test is now a Chinese National Standard

The Mixolab test is now a Chinese National Standard : GB/T 37511-2019 Inspection of grain and oils-Dough rheological test of wheat flour- Mixolab test.

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Method validation requirements: Past and Prospects

Why are Standard Methods so important?  Because they are essential tools to create a sound basis for any wheat or flour trade agreement.

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Sensortech Systems Joins KPM Analytics

KPM Analytics completes Sensortech Systems, Inc. acquisition that further builds near infrared (NIR) technology and adds radio frequency (RF) to KPM’s portfolio.

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Sightline Joins KPM Analytics

KPM Analytics completes fifth acquisition, as Sightline Process Control, Inc. joins KPM’s portfolio of companies serving the food processing market.

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Comparison of the performance of thermally treated wheat flour during test baking low and high ratio cake formulations

Heat treatment alters the functional properties of wheat flour and hence its performance in baking applications. This work evaluates the effects of heat treatment on the functionality of wheat flour in two cake matrixes termed high- and low- ratio cake formulations.

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Wheat Milling

Want to predict at laboratory level how your flour will perform at an industry level ?

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Rheological Characterization of a new cereal called Tritordeum

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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WHEAT FLOUR QUALITY CONTROL

Wheat Flour Quality Control for  improving performance and customer satisfaction.

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EVALUATION OF THE IMPACT OF CRICKET POWDER

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 nixtamalized corn doughs

Corn can be nixtamalized (soaked and cooked in an alkaline solution) for improving its nutritional value, flavor and aroma and for reducing mycotoxins. The nixtamalized corn is then grinded in order to obtain a dough (masa) which will be used to produce tortilla chips (nacho type). ...

Read the news

1st place in the “Undergraduate Student Technical Paper Global Competition” was awarded to a team that created a new bread formulation using the Mixolab 2!

Congratulations to Annel Saavedra and Dominique Almendariz whose project objectives were to use soursop agroindustrial residues to partially substitute wheat flour in a new bread formulation.

Read the news