Multi-user equipment approved in grant 2017/50349-0: equipment for measurement of dough viscoelastic characteristics - AlveoLab

Abstract

Alveolab is used for the analysis of rheology of wheat flour dough. It evaluates the viscoelastic dough characteristics, such as tenacity, extensibility and elasticity, formed by wheat flour or its mixture with other flours or functional ingredients. Allows to make up to 3 different flours in a period of 1 hour, providing dynamism in the analysis of the raw material that will be used in the production line. Rheological analysis play an important role in the monitoring and quality control of wheat flour (gluten network), especially when partially replacing wheat flour with whole flours and / or incorporation of functional ingredients, which promotes a change in consistency of the dough, affecting the machinability, and the quality of the final product. This occurs due to dilution of the wheat proteins, which can alter the formation of the gluten network. The Alveolab allows the optimization of flour blends for different bakery product technologies, testing with new ingredients, additives and elaboration of other analysis execution protocols. The official methodologies, used to evaluate the viscoelastic characteristics of wheat flour and others cereal flours, were developed for this equipment, with the same concept and brand. The official methodologies are in agreement with the main approving methods associations, such as the American Association of Cereal Chemists International - AACCI 54-30.01, AACCI 54-50.01, International Association for Cereal Science and Technology - ICC 121, ICC 171, NF-EN-ISO 27971, GOST 51415-99, GB / T 14614, 4-2005.The acquisition of this equipment is part of this PDIP's strategy to modernize the Institute's analytical capacity to study important properties for the development of products and processes in the area of flours and other cereals products. (AU)