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The Chopin Alveograph is a tool for flour quality measurement. [1] It measures the flexibility of the dough produced from the flour, by inflating a bubble in a thin sheet of the dough until it bursts. The resulting values show the strength of the flour, and thus its suitability for different uses.
Rock flour, artificial or natural, is a source of plant micronutrients (minerals trace elements) widely used in organic farming practices as a soil conditioner. Synonyms in this case include rock dust , rock powders , rock minerals , and mineral fines .
In geotechnical engineering, a soil test can be used to determine the physical characteristics of a soil, such as its water content, void ratio or bulk density. Soil testing can also provide information related to the shear strength, rate of consolidation and permeability of the soil. The following is a non-exhaustive list of engineering soil ...
Baking functionality is the other issue, with increased loaf volume accomplished by simply removing just the larger flour particles. [4] [5] Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher-extraction flour also retains the ...
A sieve analysis (or gradation test) is a practice or procedure used in geology, civil engineering, [1] and chemical engineering [2] to assess the particle size distribution (also called gradation) of a granular material by allowing the material to pass through a series of sieves of progressively smaller mesh size and weighing the amount of material that is stopped by each sieve as a fraction ...
A soil sample recovered from a test boring using a split spoon sampler. Borings come in two main varieties: large diameter and small diameter. Large-diameter borings are rarely used because of safety concerns and expense but are sometimes used to allow a geologist or an engineer to visually and manually examine the soil and rock stratigraphy in-situ.
The farinograph gives bakers a good snapshot of the flour's properties and how the flour will react in different stages of baking, which helps them pick a certain flour for any given purpose. Millers use the Brabender Farinograph to access the properties of the flour, to ascertain whether changes need to be made in the mill.
The cone penetration or cone penetrometer test (CPT) is a method used to determine the geotechnical engineering properties of soils and delineating soil stratigraphy. It was initially developed in the 1950s at the Dutch Laboratory for Soil Mechanics in Delft to investigate soft soils.