Determination of Alveograph:
Alveograph analysis is an analysis of the dough under the air pressure. It is carried out by blowing the balloon after it is turned into a balloon with the air pressure of the dough. A graph is obtained during this process. On this graph, the resistance (P), extensibility (L) and energy value (W) of the flour are calculated. These properties are effective in the classification of flours.
Under constant conditions salt, water and flour prepared from the dough prepared by cutting the dough pieces for a certain time; to inflate the air into the dough and thus determine the resistance of the dough to elongation.
Determination of sedimentation:
In the sedimentation analysis, the bread quality of the flour is measured. In the treatment with lactic acid solution, the swelling of gluten in the flour affects the precipitation state. Flours with high gluten content and flours with good gluten quality have a slow sedimentation value and have higher sedimentation value than other flours.
The quality of a flour is determined by analysis such as alveograph and sedimentation determination. You can reach the Saniter Laboratory, one of the most comprehensive laboratories in the field of flour, by sending an e-mail to firstname.lastname@example.org for all your flour analysis.
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