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.
We regularly update this site with 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.
Foundations: Labeling of FDA Regulated Foods
Apr 4-5 | Chicago, IL
Foundations: Baking Basics
Apr 6-7 | Phoenix, AZ
Certified Equipment Design for BISSC Certification
Apr 11-12 | Manhattan, KS
Apr 18-19 | Orlando, FL
1213 Bakers Way
P.O. Box 3999
Manhattan, KS 66505-3999
© AIB, International, 2015 | AlB Rights Reserved | No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of AIB International unless otherwise indicated for stand-alone materials.