Mixolab
A New Approach to Rheology
- 1st Edition - January 1, 2013
- Imprint: Woodhead Publishing and AACC International Press
- Author: Arnaud Dubat
- Language: English
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 0 4 3 0 - 9
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 fo… Read more
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Request a sales quotePublishing 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
Part I. Device Presentation1. The MixolabPresentationThe Mixolab StandardThe Mixolab ProfilerThe Mixolab SimulatorConclusions2. Factors Affecting Mixolab PerformanceMixing ConditionsHeating and Cooling ConditionsDough Preparation3. Relationship Between the Mixolab and Other DevicesCorrelations Between Mixolab Parameters and Changes in Protein Properties and Between the Mixolab and the Brabender FarinographRelationships Between Parameters from Mixolab and Rapid Visco Analyser Curves Associated with Starch Changes During Pasting-Gelling of Formulated DoughsRelationships Between Farinograph, Mixolab, And RVA Parameters During Mixing, Overmixing, Pasting, and GellingConclusions
Part II. Measuring Cereal Chemistry with the Mixolab4. Use of Mixolab on Formulated FloursMixing and Pasting Properties of Wheat Dough As Measured by the MixolabEffects of HydrocolloidsEffects of ProteinsEffects of Commercial FibersEffects of EnzymesConclusions5. Characterization of Starch Using the MixolabExperimentalAnalysis of Waxy Wheat FlourAnalysis of Hard Wheat Flour Blended with Wheat, Corn, and Potato StarchesAnalysis of Soft Wheat Flour Blended with Wheat, Corn, and Potato StarchesConclusion6. Amylase Activity and the MixolabOverviewMethods Available for the Determination of Amylase ActivitiesExperimental DetailsAlpha-Amylase Activity from Mixolab Data on White FlourAlpha-Amylase Activity from Mixolab Data on Ground WheatRelationship Between Flour and Ground Wheat DataConclusions7. Mixolab Analysis of Vital Wheat GlutenAnalyzing Gluten Using the MixolabAnalysis of Native Vital Wheat GlutenStarch AdditionSample AnalysisComparing Water Absorptions of Vital Wheat Gluten SamplesMixolab StandardizationMix StabilityDetermining Sprouted Wheat Damage in Vital Wheat GlutenGluten IntegrityConclusions8. Estimation of Protease Activity by Use of the MixolabProtease in WheatExperimentalResults9. Gluten-Free Cereals and Flours and the MixolabMixolab Procedures for Characterizationof Gluten-Free CerealsRice, Corn, and Buckwheat Flours and the MixolabGluten-Free Blends and the MixolabPseudocereal Flours in the MixolabConclusions10. Effects of Additives and Technological Aids (Enzymes) on the Mixolab CurveGlutenSaltSugarFatsEmulsifiers (DATEM) CysteineEnzymes or Processing Aids
Part III. Mixolab for Cereal Breeding and Quality Control11. Potential Use of the Mixolab in Wheat BreedingStandard Mixolab Testing ProtocolAccelerated Mixolab Testing ProtocolConclusions12. Whole-Kernel Mixolab Testing for Different CerealsExamples of Various CerealsConclusions13. Adaptation of the Mixolab for Durum Wheat TestingMaterial and MethodsAnalytical ProcedureResults14. Use of the Mixolab in Predicting Rice QualityMaterials and MethodsResults and DiscussionConclusions
Part IV. Technical Data15. Mixolab Operation, Maintenance, and TroubleshootingInstallationOperationMaintenanceTroubleshooting
- Edition: 1
- Published: January 1, 2013
- Imprint: Woodhead Publishing and AACC International Press
- Language: English
- eBook ISBN: 9780128104309
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Arnaud Dubat
CHOPIN Technologies, Paris, France
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