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