Mixolab: A New Approach to Rheology

by Arnaud Dubat

Overview

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals.

Key Features:

• Technical description of the Mixolab and comparison with existing devices
• Coverage of durum wheat, rice, corn, buckwheat, and other cereals
• Specific focus on gluten, starch, ingredients, and enzymes
• Influence of sugar, fats, and salt on dough rheology
• International comparisons of HACCP experiences
• Table of uses for specific carbohydrates
• Descriptions of improved laboratory techniques
• Wheat testing for breeders

An Essential Reference For:

• Additive manufacturers
• Bakers
• Breeders
• Enzyme manufacturers
• Millers
• Quality control laboratories
• Research laboratories
• Research and development centers
• Storage elevators
• Students
• Universities
• Yeast producers

Product Details

ISBN-13:	9780128104309
Publisher:	Elsevier Science
Publication date:	04/27/2016
Series:	American Association of Cereal Chemists International
Sold by:	Barnes & Noble
Format:	eBook
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

CHOPIN Technologies, Paris, France

Table of Contents

Part I. Device Presentation1. The Mixolab2. Factors Affecting Mixolab Performance3. Relationship Between the Mixolab and Other Devices

Part II. Measuring Cereal Chemistry with the Mixolab4. Use of Mixolab on Formulated Flours5. Characterization of Starch Using the Mixolab6. Amylase Activity and the Mixolab7. Mixolab Analysis of Vital Wheat Gluten8. Estimation of Protease Activity by Use of the Mixolab9. Gluten-Free Cereals and Flours and the Mixolab10. Effects of Additives and Technological Aids (Enzymes) on the Mixolab Curve

Part III. Mixolab for Cereal Breeding and Quality Control11. Potential Use of the Mixolab in Wheat Breeding12. Whole-Kernel Mixolab Testing for Different Cereals13. Adaptation of the Mixolab for Durum Wheat Testing14. Use of the Mixolab in Predicting Rice Quality

Part IV. Technical Data15. Mixolab Operation, Maintenance, and Troubleshooting