WESTBOROUGH, MA— KPM Analytics — a global leader in scientific instrumentation within food, agriculture, and clinical and environmental sectors — announced a new version of its CHOPIN Technologies Alveolab dough analyzer utilized by bakeries, milling companies, wheat breeders and grain storage facilities.
This is the first Alveograph instrument that can analyze whole wheat doughs for all rheological characteristics from tenacity and extensibility to elasticity and baking strength.
As consumer demand for healthier products increases, bread and baked snack producers are increasing their use of whole wheat flours. The Aveolab can help bakers understand their doughs and evaluate the quality of whole wheat flours. It also allows bakers to test new recipes and adjust processes quickly to provide brand-consistent products efficiently.
“Prior to this innovation, traditional alveographs, which blow an air bubble into dough to perform measurements according to industry standards, simply did not work with whole wheat doughs,” said Lionel Bernard, general manager of CHOPIN Technologies, a product line of KPM Analytics. “This is because bran particles tend to break the protein network, thus preventing bubble formation. After a long period of research, our experts perfected new protocols that enable the Alveolab to do what used to be impossible.”
The new instrument is straightforward and requires little training. This self-controlled analyzer includes a cooling system, automatic water injection, and automatic positioning.
