Author(s): Dubois, M.; Dubat, A.; Launay, B.

Publisher address: 3340 Pilot Knob Rd., St. Paul, MN 55121, USA; AACC International Press. Tel. +1 651 454 7250. Fax +1 651 454 0766. E-mail aacc@scisoc.org. www.aacc@scisoc.org. Price USD 149.00

Publication Year: 2008

Refs: many ref.

Language(s): English

ISBN: 9781891127564

The alveograph technique is a useful rheological tool for assessing the processing quality of wheat flours. This book, a 2nd edition, aims to inform readers about the alveographic technique and to guide them in using and maintaining the device. The information has been updated to reflect new models of the alveograph, and new chapters have been included to reflect major modifications and improvements. The book contains 10 chapters which are organized into the following 3 parts: The Chopin Alveograph – constant-hydration method (7 chapters); Recent modification of the Chopin Alveograph (2 chapters); and Supplementary information (1 chapter). Individual chapters are: The Chopin Alveograph (pp. 3–12); Theoretical aspects of bubble inflation and new applications to dough rheology (pp. 13–22); The alveograph procedure (pp. 23–28); Modifications of the alveograph procedure (pp. 29–33); Interpretation of the alveogram (pp. 33–37); Factors influencing alveograms (pp. 39–52); Calibration (pp. 53–54); The Chopin Consistograph (pp. 57–64); Adapted hydration – a modern way of understanding alveographs (pp. 65–69); and Maintenance and troubleshooting (pp. 73–78). 2 appendices (Main alveograph parts; Selected references concerning the alveograph) and a 3-pp. subject index are also included.

Section: Cereals and bakery products

Keywords: ALVEOGRAMS; ALVEOGRAPHS; ANALYTICAL TECHNIQUES; APPARATUS; BOOKS; DOUGH; FLOURS CEREAL; RHEOLOGICAL PROPERTIES; WHEAT; WHEAT DOUGH; WHEAT FLOUR

Pages: Ed. 2, vii + 87pp.

Book

Accession number: 2009-05-Mj1312

Date added: 2-Mar-2009

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