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

20/06/2019 16:26

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 Mixolab 2, made by CHOPIN Technologies, contributes answering these questions thanks to its combined mixing and heating method. Several applications of this method in wheat, non-wheat and gluten free research were presented, in collaboration with the Budapest University of Technology and Economics, at the 19th ICC Science meets Technology. Find this information in the presentation made by Sándor Tömösközi.

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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