9. 1. 2
Gluten-free cereals MilleT
TECHNICAL DATA Category
Food cereal
Crop region
Europe and America
Diet type
All (gluten-free)
Benefits
Rich in vitamin A and minerals High-energy food
Main form of consumption
Breads, pastries, pancakes
Chopin+ 90 g protocol
Test conducted with Chopin+ 90 g protocol on pure flour
Mixing speed
80 rpm
Torque (Nm)
Temperature (C°)
Constant hydration
55% b14
Dough weight
90 g
Tank temperature
30 °C
Temperature 1 step
30 °C
Duration 1 step
8 min
Temperature 2 step
90 °C 4 °C/min
1 temperature gradient
7 min
Duration 2 step
- 4 °C/min
2 temperature gradient Time (min) Millet
Mixer T°C
Dough T°C
Temperature 3 step
50 °C
Duration 3 step
5 min
Total analysis time
45 min
WA
C1
C2
C3
C4
C5
Tps de
Stability
C3-C2
C3-C4
C5-C4
(%b14)
(Nm)
(Nm)
(Nm)
(Nm)
(Nm)
dvt (min)
(min)
(Nm)
(Nm)
(Nm)
55
0.33
0.06
2.15
2.06
3.12
0.58
1.02
2.09
0.09
1.06
An atypical curve shape (very low consistency) is observed until the gelatinization temperature is reached. An adaptation of the protocol to analyze millet flour is currently under development.
80
Mixolab Applications Handbook