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.
You'll receive an email from us every Friday morning.
We send out news about food safety regulations, industrial baking, food safety tips, and much more! It's a must-read for anyone in the food manufacturing industry.
1213 Bakers Way
P.O. Box 3999
Manhattan, KS 66505-3999
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