Today’s entry is a bit longer than usual, but I don’t dare to split it into two. So, hang in there. I’ve tried to summarize many aspects of intensive sweeteners and polyols, as they cover a lot of ground. But surely, if you’re interested, you can find more information in books and articles. We’ve discussed the roles of sugar in baking and other baked goods, but we haven’t talked about how to reduce the amount of this ingredient or replace…
Rheofermentometer We have previously discussed in the blog about quality control equipment that simulates the kneading process or dough handling. Today, we will talk about a device that simulates the fermentation process. I believe it is very useful for certain aspects and practically has no alternative. While it is true that the Brabender company has marketed equipment for studying fermentation, called the maturograph, this equipment is practically obsolete. On the contrary, the reofermentometer, developed by the Chopin company, has become…
Among the equipment for quality control of dough and flour, those that mimic dough handling, along with those that simulate kneading, are some of the most commonly used. Among these, two stand out: the alveograph and the extensograph. Alveograph Undoubtedly, the alveograph reigns as the king of flour quality control equipment in Spain and some other Mediterranean cultures. However, in English-speaking countries, the farinograph or other devices are more common. The alveograph is a device produced by the French company…
We have previously discussed flour quality control in this blog and the importance of gluten in certain applications (although not all). However, in flour quality control, there are specific pieces of equipment that simulate certain parts of the processes and analyse how flours behave in them. Some equipment is more closely related to kneading, while others are focused on shaping or handling dough, fermentation, or baking. In this entry, we will focus on equipment primarily used for kneading. What Happens…