Colloidal Biochemistry Laboratory | |||
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Laboratory analysis | Food matrices/working methods | Autorization ANSVSA | Acreditation RENAR |
Determination of water absorption and rheological properties using the Farinograph | Wheat flour | YES | YES |
Determination of the viscosity of flour using the Amylograph | Wheat flour | - | - |
Determination of the rheological properties using the Alveograph (wheat flour) | Wheat flour | YES | - |
Determination of the rheological properties using the Alveograph (wheat) | Wheat | YES | - |
Determination of the rheological properties using the Extensograph | Wheat flour | YES | - |
Food Chemistry Laboratory
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Acidity |
Titratable acidity |
Alkalinity |
Alveograph |
Ash |
Insoluble ash (HCl) |
Alcoholic concentration |
Primitive wort concentration (beer) |
Foreign bodies |
Density (alcoholic beverages) |
Elasticity (bread) |
Extensograph |
Dry extract (alcoholic beverages) |
Farinograph |
Crude fiber |
Wet gluten (manual method) |
Wet gluten (mechanical method) |
Granularity |
Fats |
Metallic impurities |
Falling number |
Gluten deformation index |
Iodine value |
Peroxide value |
Sedimentation index |
Total iodine |
Hectoliter mass |
Patulin |
Porosity (bread) |
Organoleptic properties |
Infratec protein |
Kjeldahl protein |
pH |
Growth power (brewer’s yeast) |
Solid/net mass ratio (cans) |
Kreiss reaction |
Salt content |
Vitrescence |
Soluble dry matter |
Humidity |
Energetic value |
Volume (bakery products) |
Sugar |