Hich Can Negatively Affect Product Quality Rather Than Using Guesswork And Repeated Baking Trials News Today : Breaking News, Live Updates & Top Stories | Vimarsana

New version of Alveolab functional and rheological analyzer achieves an industry first WESTBOROUGH, Mass., Aug. 17, 2022 /PRNewswire/ KPM Analytics (www.kpmanalytics.com) announced today a new version of its CHOPIN Technologies Alveolabfunctional and rheological dough analyzer used by bakeries, as well as milling companies, wheat breeders, and grain storage facilities. The new Alveolab is the first Alveograph instrument able to analyze whole wheat doughs for all rheological characteristics: tenacity, extensibility, elasticity, and baking strength. Bread and baked snack producers are increasing their use of whole wheat flours to meet growing consumer demand for healthier products. Formulations that include whole wheat and other wheat flours include bran, with various sizes, which can negatively affect product quality. Rather than using guesswork and repeated baking trials, bakers can use the Alveolab to understand their doughs, enabling them to evaluate the quality of incoming whole w ....

Melanie Scott , Lionel Bernard , General Manager , Bruins Instruments , Eyepro System , Process Sensors , New Version Of Alveolab Functional And Rheological Analyzer Achieves An Industry First Westborough , Aug 17 , 022 Prnewswire Kpm Analytics Www Kpmanalytics Com Announced Todaya New Version Of Its Chopin Technologies Alveolabfunctional And Rheological Dough Analyzer Used By Bakeries , S Well As Milling Companies , Heat Breeders , Nd Grain Storage Facilities The New Alveolab Is First Alveograph Instrument Able To Analyze Whole Wheat Doughs For All Rheological Characteristics Tenacity , Nd Baking Strength Bread And Baked Snack Producers Are Increasing Their Use Of Whole Wheat Flours To Meet Growing Consumer Demand For Healthier Products Formulations That Include Other Bran , Ith Various Sizes , Hich Can Negatively Affect Product Quality Rather Than Using Guesswork And Repeated Baking Trials , Akers Can Use The Alveolab To Understand Their Doughs , Nabling Them To Evaluate The Quality Of Incoming Whole Wheat Flours , Uickly Test New Recipes , Nd Quickly Adjust Processes To Provide Brand Consistent Products Quot Prior This Innovation , Raditional Alveographs , Hich Blow An Air Bubble Into Dough To Perform Measurements According Industry Standards , Imply Did Not Work With Whole Wheat Doughs , Uot Said Lionel Bernard , Eneral Manager Chopin Technologies , A Product Line Of Kpm Analytics Quot This Is Because Bran Particles Tend To Break The Protein Network , Hus Preventing Bubble Formation Aftera Long Period Of Research ,