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The Mixolab test is now a Chinese National Standard

12/06/2019 08:54

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. Thank you to Pr SUN Hui from the Academy of State Administration of Grain, for the great work done. A great success for CHOPIN Technologies and its Chinese and French Application teams.

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Rheological characterization of nixtamalized corn doughs

20191114

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!

20190926

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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