——水活度能揭示面粉的什么特性？
你能通过只是简单测试碾磨处理过程中的面粉的水分活度，来看出来面粉的不同之处么？
过去的几个月里，Decagon食品实验室一直在研究不同调和技术所处理的面粉，看看是否可以检测出面粉在碾磨之前是否被妥善的处理了。
他们同时也研究了柔软的和坚硬的面粉，颗粒大小不同的面粉以及不同调和技术下的面粉之间的吸附性能的差别。
他们同时也研究了柔软的和坚硬的面粉，颗粒大小不同的面粉以及不同调和技术下的面粉之间的吸附性能的差别。
其结果对于那些与谷物加工产品打交道的人和对通过检测水活度来评估原材料质量有兴趣的人们将是非常有趣的。
研讨会题目：水活度能揭示面粉的什么特性？
主讲人：Brady Carter, Decagon研究员
时间：北京时间2014年10月22日，0:00-1:00
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更多网上研讨会信息，请查看下面的列表：
October Virtual Seminar:
What aw Reveals about Flour
What aw Reveals about Flour
Can you detect differences in the way flour was handled during the milling process simply by measuring its water activity?
Over the last several months, the Decagon food lab has been looking at flours (white and farina) made with different tempering techniques to see if you can tell whether the flour was handled properly prior to milling.
They’ve also been looking at differences in sorption properties between hard and soft flours, flours of different particle sizes, and flours treated differently during tempering.
The results will be interesting to anyone who works with grain-based products—and to anyone interested in using water activity to assess the quality of raw ingredients.
Title: What aw Reveals about Flour
Presenter: Brady Carter, Senior Research Scientist, Decagon Devices
Date: October 21, 2014 9-10 am PDT
Over the last several months, the Decagon food lab has been looking at flours (white and farina) made with different tempering techniques to see if you can tell whether the flour was handled properly prior to milling.
They’ve also been looking at differences in sorption properties between hard and soft flours, flours of different particle sizes, and flours treated differently during tempering.
The results will be interesting to anyone who works with grain-based products—and to anyone interested in using water activity to assess the quality of raw ingredients.
Title: What aw Reveals about Flour
Presenter: Brady Carter, Senior Research Scientist, Decagon Devices
Date: October 21, 2014 9-10 am PDT
November Virtual Seminar:
Tree Nuts
Tree Nuts
There's a moisture sweet spot in almonds, pistachios, pecans, walnuts. Too wet and they mold, too dry and they break in the bag.
Historically, the industry has used moisture content to make this measurement, but many manufactures have no faith in the moisture numbers. You can have in-spec product that molds in storage.
The Decagon food lab has some recent findings to share on this topic, including:
Historically, the industry has used moisture content to make this measurement, but many manufactures have no faith in the moisture numbers. You can have in-spec product that molds in storage.
The Decagon food lab has some recent findings to share on this topic, including:
How you can establish a moisture specification that prevents mold and reduces breakage
How to improve the consistency and reliability of moisture content measurements
Whether or not you can see an inflection point in the isotherm of a tree nut
A survey of the water activity of commercially available nut products
Presenter: Brady Carter, Senior Research Scientist, Decagon Devices
Title: Water Activity for Nuts
Date: November 18, 2014 9-10 am PST
Presenter: Brady Carter, Senior Research Scientist, Decagon Devices
Title: Water Activity for Nuts
Date: November 18, 2014 9-10 am PST
Coming Up: The Water Activity Series
Extend your knowledge of water activity with the three-part water activity course. Seminars will include a live question and answer session at the end.
Presenter: Brady Carter, Senior Research Scientist, Decagon Devices
Title: Water Activity 101
Date: November 12, 2014, 9-10 am PST
Title: Water Activity 101
Date: November 12, 2014, 9-10 am PST
Presenter: Brady Carter, Senior Research Scientist, Decagon Devices
Title: Water Activity 201
Date: January 15, 2015 9-10 am PST
Presenter: Brady Carter, Senior Research Scientist, Decagon Devices
Title: Water Activity 301
Date: February 18, 2015 10-11 am PST