Colloidal Biochemistry Laboratory

Research and studies

the influence of additives (enzymes, gluten, starch) on the quality of flours
raw materials diversification for the bakery industry through rheological studies
establishing the technological parameters of baking by determinining the dough rheological properties using Farinograph
dough rheological behaviour using Mixolab system (parameters: water absorption, protein quality, starch gelatinization, analysis of enzymatic activity
analysis of the dough rheological properties using Extensograph (parameters: tensile strength, extensibility)
analysis of the rheological properties of the dough using the Alveograph (parameters: resistance to deformation (P), extensibility (L), swelling (G), elasticity (Ie), strength of the dough (W));
viscosity determination of the flour using amylograph in order to evaluate the gelatinization conditions and the appreciation of the alpha-amylase activity
grinding process control by analyzing the damaged starch using the SDmatic equipment (amperometric method);
investigation of thermal transitions in food products by differential scanning calorimetry (studied parameters: starch gelatinization temperature, enthalpy, downgrade studies).

Products made in IBA laboratories

IBA sells products made at the Pilot Station for processing cereals and flours