In the rheology lab ingredients are tested for stress and strain or viscosity characteristics.
A sample is being prepared for alpha-amylase testing.
Dough rheology and water absorption is studied by the farinograph and mixograph.
In baking, a farinograph measures specific properties of flour.
One test in the rheology lab involves adding a salt solution prior to a gluten washing test.
NIR (near-infrared reflectance) baking experiments include preparing a sample.
The Science Training classroom and rheology lab enhance student comprehension and retention.
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