Mixolab —— A New Approach to Rheology

----- Mixolab：流变的一种新方法

ISBN: 9781891127779 出版年：2016 页码：126 Dubat, Arnaud Woodhead Publishing_RM

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 devicesCoverage of durum wheat, rice, corn, buckwheat, and other cerealsSpecific focus on gluten, starch, ingredients, and enzymesInfluence of sugar, fats, and salt on dough rheologyInternational comparisons of HACCP experiencesTable of uses for specific carbohydratesDescriptions of improved laboratory techniquesWheat testing for breeders An Essential Reference For: Additive manufacturersBakersBreedersEnzyme manufacturersMillersQuality control laboratoriesResearch laboratoriesResearch and development centers Storage elevatorsStudentsUniversitiesYeast producers