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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.

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KPM Analytics announced today that Brian Mitchell has joined as Chief Executive Officer.

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U.S. Wheat Associates support the SRC method.

“USW believes that with a more complete understanding of the functional value of wheat proteins, carbohydrates and other properties, flour milling quality control managers...

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