October : Rice flour discrimination and Dumpling characterization
Using rice flour for dumpling process is really common in Japan. However, quality control and raw material selection is made only by final product’s characterization like sensorial evaluation.
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.
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.
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.
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.
The objective of this study is to develop formulas to predict with Mixolab, from flour rheological behavior, the rollability and diameter of tortillas.
Février : Using multiple linear regression (MLR) based on quantitative and qualitative testing to predict quality of white salted Noodle (WSN)
The aim of the project is to propose an analytical strategy to predict noodle quality from wheat flour, hence permitting a better segregation of the best suited wheat cultivars.
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.
