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). ...
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.
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.
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.
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.
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. ...
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.
LA FIDELITE D’UNE METHODE : UN INDICATEUR DE QUALITE DE CELLE-CI.
Telle que représentée dans les normes, la fidélité regroupe plusieurs conditions comme, la répétabilité, la reproductibilité, les différences critiques qui constituent des indicateurs indispensables pour quantifier la variabilité de la méthode.
Le Tritordeum est une nouvelle céréale née de la combinaison entre du blé dur (Triticum durum) et une orge sauvage (Hordeum chilense). Il s’agit de la première céréale créée par hybridation (non O.G.M) commercialisée dans le monde et apte pour la consommation humaine.