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The importance and impact of Starch Damage and evolution of measuring methods

Almidón Dañado vs Contenido de Proteína por Aplicación

Usando el SDmatic para medir el Almidón DañadoStarch represents 67-68% of whole grain wheat and between 78-82% of the flour produced after milling. Indispensable for a plant’s life, starch is also indispensable for many processed products. Starch is one of food’s most important functional polymers because of its gelling, viscosity and water retention capabilities. A. Dubat – Chopin SAS

Adaptación del Mixolab al mercado de la alimentación animal (feed & pet food)

Chopin TRibune Nº 28
Septiembre 2010

Chopin Technologies

Un fabricante de alimentos para animales quiso controlar con más rapidez la gelatinización del almidón después de extrusión. En efecto, una mala gelatinización del almidón produce problemas para digerir el alimento (actualmente, este criterio se evalúa externamente por medidas enzimáticas).

Baking Ingredients Quality Control with the Mixolab Profiler Tool from Chopin Technologies (Y127)

Visualizacion de los seis Indices del Mixolab Profiler

BAKING INGREDIENTS QUALITY CONTROL WITH MIXOLAB PROFILER TOOL FROM CHOPIN TECHNOLOGIES

At the 2008 AACC International Annual Meeting in Hawaii, CHOPIN Technologies, manufacturer of quality control devices for flour and cereals processing, introduced its latest feature Mixolab System: the Mixolab Profiler. This dynamic quality control tool makes interpreting standard analysis results easier, thus completing the Mixolab System into a three-tests-in-one solution for baking ingredients analysis and testing.

 

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