Some of the many uses
of gas volume production recording
instruments
in the milling and baking
industry :
Dough or sponge formula
development
- Test for effects of formula
ingredients on gassing power of yeast.
- Test effectiveness of yeast
respiration stimulators or inhibitors
- Develop ingredient ratios to
maximize production economics
- Test for dough strength (gas
retention)
Product quality control
- Quantify yeast viability
- Evaluate yeast storage and
handling procedures
- Evaluate day to day uniformity of
purchased raw stock: flour, yeast, yeast food,malt, dough
conditioners, etc. and their impact on proofing height.
Research and development
- Yeast strain development
- Yeast food development
- Evaluate sugar and enzyme content
in flours
- Evaluate non-yeast leavening
systems, i.e. baking powders