Measuring the physical characteristics of flour : A method of using the chopin alveograph to detect the effect of flour improvers
Copyright policy )Measuring the physical characteristics of flour : A method of using the chopin alveograph to detect the effect of flour improvers
AbstractA new technique is described by which, it becomes possible to use the Chopin Alveograph for detecting the effect of improvers in flour. In the standard technique, dough pieces for test are shaped by extrusion and flattening by rolling and are tested 20 minutes after mixing.The modified technique involves keeping the dough in bulk for three hours at constant temperature, after which test pieces are then weighed off, moulded and again tested. It has been found that the change so recorded satisfactorily reveals the effect of flour treatment; a resting time in the dough and moulding of the dough are required to accomplish this adequately.Examples are given of the use of the method on flours treated respectively with potassium bromate, nitrogen trichloride, chlorine dioxide and ascorbic acid.
- The Hertz Corporation United States
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