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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 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.
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 ...
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.
A soil test is a laboratory or in-situ analysis to determine the chemical, physical or biological characteristics of a soil. Possibly the most widely conducted soil tests are those performed to estimate the plant-available concentrations of nutrients in order to provide fertilizer recommendations in agriculture.
But as the stress approaches its peak value, the volumetric strain starts to increase. After some more shear, the soil sample has a larger volume than when the test was started. The amount of dilation depends strongly on the initial density of the soil. In general, the denser the soil, the greater the amount of volume expansion under shear.
Distinctions in soils are used in assessing soil which is to have a structure built on them. Soils when wet retain water, and some expand in volume (smectite clay). The amount of expansion is related to the ability of the soil to take in water and its structural make-up (the type of minerals present: clay, silt, or sand). These tests are mainly ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.