1. Research Infrastructures
  2. Rheofermentgraph

Rheofermentgraph

Offering main image Contact : Department of Fermentation and Cereals Technology; ktfiz@upwr.edu.pl. Year of purchase : 2023, equipment ID : 84, type : Rheo F4. Uniquesolutionto analyze in one single test the dough proofing properties and assessment of the usefulness of yeast in bakery production. evaluation of the influence of baking additives on the fermentation properties of dough and the quality of bread.
Keywords

Fermentation and Cereals


Home partner institution

Wrocław University of Environmental and Life Sciences


Equipment Rheo F4
Description Contact : Department of Fermentation and Cereals Technology; ktfiz@upwr.edu.pl. Year of purchase : 2023, equipment ID : 84, type : Rheo F4. Uniquesolutionto analyze in one single test the dough proofing properties and assessment of the usefulness of yeast in bakery production. evaluation of the influence of baking additives on the fermentation properties of dough and the quality of bread.