Qualitative assessment of flour with a depth consistency meter and ...

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Fig. 2. Dough consistencyb) Rye flourWe have chosen T 930 flours of mediumquality as current consumption flours. We testedconsistency for a viscosity of 60% and 65% fordifferent weights of the immersion body whose weightwas increased by weight addition. Since for theseviscosities the values were lower and on the averagerelatively little differentiated (up to a viscosity of 65%and a cylinder weight of 305 g) we also tried doughwith lower consistency after 30 minutes offermentation. For testing, we took 80 g of flour 15%moist to which we added 87 ml of water. The doughwas prepared with distilled water al laboratorytemperature.As in the case of wheat flour, the amount ofwater should be recalculated depending on moistureand at a given ratio. We can also use the formula:1.66 x flour dry substance x 1.456 – 0.8 xflour moistureor:1.66 flour dry substance – 0.8 x flour moisture.Results are shown in Table 3.Greutatea(g)105205305205305Values read with the consistency meter after fermentationValues read with the consistency meter after fermentation1 ore 2 ore 3 ore1 2 3 4 5 1 2 3 4 5 1 2 3minuteminuteminute82 88 90 93 96 82 90 91 103 107 - - -- - - - - 113 120 130 133 135 110 120 132- - - - - - - - - - 130 150 170110-120-130-140-150-117160137180153190170205182220125180135200160215Table 34 5-140195180230-148215190240Fig. 3. Graphic representation of the immersion104
Graphic representation of the immersion isshown in Figure 3.For T 650 wheat flour, the most advantageousviscosity is 60% and the duration of fermentation is 3hours, since the decisive results after the first minutecorrespond to milling and panification trials. Viscosityof 60% for current wheat flours best correspond fromboth practical and experimental points of view sincethe values are in the middle of the scale 200 – 250.Super quality wheat flours are below 200, while weakand very weak flours are above 300. From theimmersion depth values read every hour we can deducea lot of data concerning the behaviour of flours inpanification.The features of dough can be better seengraphically. The abrupt shape of the curves shows ararefied, low quality dough. Figure 1 shows in sample2 changes during fermentation which speak of doughconsistency. This could be similar for other samples;the curves 1, 2, and 3 hours after fermentation showingclearly the way dough behaves during panification andthe duration of fermentation.This trial can also supply information on theimpact of adding ingredients and on flour change aswell as on the ideal consistency of dough which leadsto an improvement of the product quality. Doughbehaviour is a result of multiple factors; both thefeatures of the complex of protease proteins and of thecarbon-amylase hydrates.Figures shown in Tables 3 and 4, and inFigure 3 show that for rye flours of the T 930 type themost advantageous viscosity of 65% for a duration offermentation of 1 to 3 hours and for a body weight of305 g. We can as well carry out the trial in a shorterperiod of time of only ½ hours, for a lower consistencyof the dough corresponding to 145.58 ml of water for100 g of dry substance.ProbaHumidity%Values read with the consistency meter for rye flourMaltose ViscosityAcidity%%Numerele indicate de consistometru dupaminutul1 2 3 4 5312 362 385 400 419330 402 460 498 512375 480 480 500 514Tabel 412313,3413,0111,228,6 2,0 71,63,9 1,9 69,89,5 2,02 68,8We compared the results supplied by theconsistency meter with those supplied by thefarinograph and they showed that these values wereconcordant.Taking into account the simplicity, the precision of theresults and the possibility of applying a method asmuch as possible both in mills and in bakeries, werecommend this trial to be introduced in productioncontrol laboratories.ConclusionsMore consistent dough proved improper because of thesmall depth of immersion of the cylinder and of thedifficulties of preparation.Less consistent dough (70% viscosity) neither provedsatisfactory because of the difficulties of preparation.In all these analyses should be recalculated the amountof water for both rye flour moisture (15%) and wheatflour moisture (14%).References1.Auermann, M. N., “Practice of Flour Milling”, TheNorthen Publishing Co LTD Liverpol, England 1986.2.Bordei, D., “Influenţa proceselor tehnologice asupracalităţii produselor alimenatre” Ed. Tehnică, Bucureşti,1984.3.Popescu, S., “Biochimia cerealelor, făinurilor şiconservarea lor”, Ed. Didactică şi Pedagogică,Bucureşti, 1984.105
Page 1 and 2: Volume 14(3), 101-105, 2010JOURNAL
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