Advanced search
Start date
Betweenand

Multi-user equipment approved in grant 2017/50349-0: flour melt index (farinograph)

Grant number: 18/20716-4
Support type:Multi-user Equipment Program
Duration: August 01, 2019 - July 31, 2026
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Luis Fernando Ceribelli Madi
Grantee:Luis Fernando Ceribelli Madi
Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
Associated research grant:17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL, AP.PDIP
As informações de acesso ao Equipamento Multiusuário são de responsabilidade do Pesquisador responsável
EMU web page:www.ital.agricultura.sp.gov.br/pesquisa/meu.php
Tipo de equipamento:Caracterização de Materiais - Propriedades Mecânicas - Reologia
Fabricante: Brabender GmBH
Modelo: Farinógrafo-E

Abstract

Equipment used for wheat flour rheological analysis, and is appropriate for the measurement of the dough mixture resistance of wheat flour or mixtures with other flours and functional ingredients, during successive stages of gluten network development, resulting in important information such as water absorption parameters, development time, stability and mixing tolerance index. Composed of a compact unit of mixer for 50 g and 300 g, which allows to analyze small quantities of samples, automatic metering of water for the test and software for generation of farinograms. The farinograph provides reliable and reproducible results, as well as complementing the other rheological analysis required by the milling and bakery industries to ensure adequate flour qualities from the technological point of view and homogenous for the products they are intended for, as pasta and bakery products. The Farinograph has important characteristics such as allowing the overlapping of multiple flour graphics, mixing speed control and dough evaluation with high torque. Classical and complementary equipment for evaluation of wheat flour that has official methodologies in agreement with the main approving methods association, such as the American Association of Cereal Chemists International - AACCI 54-21.02, AACCI 54-22.01, International Association for Cereal Science and Technology - ICC 115/1, ICC 171, ISO 5530-1. 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)