Every month, discover an application study carried out by our teams.
January : Mixolab vs Baking
This study aims to predict baking values from Mixolab data. The objective is to improve responsiveness compared to traditional baking tests and to anticipate the quality of wheat at harvest.
February: 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.
The objective of this study is to develop formulas to predict with Mixolab, from flour rheological behavior, the rollability and diameter of tortillas.
April : Measurement of starch in pasta cooking water
The technique that allows us to measure the breakdown of pasta during cooking is based on measurement of the amount of dry material in the water. This measurement is an indicator of quality.
July : Impact of rice varieties, milling processes of rice flour and final bakery products quality
The way rice is consumed is constantly changing. Originally it was only eaten as cooked grain but now rice is also consumed in many other forms. The food industry must adapt to the evolving consumer tastes.
August : Gluten-Free Cookies - Selection and Evaluation of Rice Flours
Over the past decade, various products have been utilized to replace wheat, which is high in gluten. Rice is often chosen forits neutral flavor, its whiteness, low sodium content. It also is easy to digest and has hypoallergenic properties.
Couscous grains are spherical granules obtained by the aggregation of durum wheat semolina. Their quality depends on the gelatinization state of the starch it contains.
October : Rice flour discrimination and Dumpling characterization
Using rice flour for dumpling process is really common in Japon. However, quality control and raw material selection is made only by final product’s characterization like sensorial evaluation.
