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Routine rheological tests in the British food industry (1969)

MULLER, H. G.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 4 (1969), S. 0

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ISSN: 1365-2621

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb01500.x

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The evolution of the brabender farinograph (1969)

Muller, H. G.

Springer

Rheologica acta 8 (1969), S. 243-243

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ISSN: 1435-1528

Source: Springer Online Journal Archives 1860-2000

Topics: Chemistry and Pharmacology , Physics

Notes: Abstract The importance of the consistency of wheat flour dough in baking is defined. This is normally determined with the aid of a recording dough mixer. Such a mixer was first patented byHogarth, a Scottish miller in 1889 but proved inadequate. About 40 years laterHankóczy a Hungarian cereal chemist initiated the line of recording dough mixers which are used today. His andBrabender's work are reviewed which led from a factory mixer fitted with an ammeter, via the early torque recording laboratory instruments to the modern Farinograph. The basic unit is described in some detail. Slides of the various attachments are shown which allow application to grinding and high speed mixing both on a batch and continuous basis. The use of the system for the testing of cereal products, fats, rubber, filler and plastics is described. The theoretical significance of the results obtained is briefly discussed. The lecture is illustrated by 14 slides.