Fig. 2. Dough <strong>consistency</strong>b) Rye <strong>flour</strong>We have chosen T 930 <strong>flour</strong>s <strong>of</strong> mediumquality as current consumption <strong>flour</strong>s. We tested<strong>consistency</strong> for a viscosity <strong>of</strong> 60% <strong>and</strong> 65% fordifferent weights <strong>of</strong> the immersion body whose weightwas increased by weight addition. Since for theseviscosities the values were lower <strong>and</strong> on the averagerelatively little differentiated (up to a viscosity <strong>of</strong> 65%<strong>and</strong> a cylinder weight <strong>of</strong> 305 g) we also tried dough<strong>with</strong> lower <strong>consistency</strong> after 30 minutes <strong>of</strong>fermentation. For testing, we took 80 g <strong>of</strong> <strong>flour</strong> 15%moist to which we added 87 ml <strong>of</strong> water. The doughwas prepared <strong>with</strong> distilled water al laboratorytemperature.As in the case <strong>of</strong> wheat <strong>flour</strong>, the amount <strong>of</strong>water should be recalculated depending on moisture<strong>and</strong> at a given ratio. We can also use the formula:1.66 x <strong>flour</strong> dry substance x 1.456 – 0.8 x<strong>flour</strong> moistureor:1.66 <strong>flour</strong> dry substance – 0.8 x <strong>flour</strong> moisture.Results are shown in Table 3.Greutatea(g)105205305205305Values read <strong>with</strong> the <strong>consistency</strong> <strong>meter</strong> after fermentationValues read <strong>with</strong> the <strong>consistency</strong> <strong>meter</strong> 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 <strong>of</strong> the immersion104
Graphic representation <strong>of</strong> the immersion isshown in Figure 3.For T 650 wheat <strong>flour</strong>, the most advantageousviscosity is 60% <strong>and</strong> the duration <strong>of</strong> fermentation is 3hours, since the decisive results after the first minutecorrespond to milling <strong>and</strong> panification trials. Viscosity<strong>of</strong> 60% for current wheat <strong>flour</strong>s best correspond fromboth practical <strong>and</strong> experimental points <strong>of</strong> view sincethe values are in the middle <strong>of</strong> the scale 200 – 250.Super quality wheat <strong>flour</strong>s are below 200, while weak<strong>and</strong> very weak <strong>flour</strong>s are above 300. From theimmersion <strong>depth</strong> values read every hour we can deducea lot <strong>of</strong> data concerning the behaviour <strong>of</strong> <strong>flour</strong>s inpanification.The features <strong>of</strong> dough can be better seengraphically. The abrupt shape <strong>of</strong> the curves shows ararefied, low quality dough. Figure 1 shows in sample2 changes during fermentation which speak <strong>of</strong> dough<strong>consistency</strong>. This could be similar for other samples;the curves 1, 2, <strong>and</strong> 3 hours after fermentation showingclearly the way dough behaves during panification <strong>and</strong>the duration <strong>of</strong> fermentation.This trial can also supply information on theimpact <strong>of</strong> adding ingredients <strong>and</strong> on <strong>flour</strong> change aswell as on the ideal <strong>consistency</strong> <strong>of</strong> dough which leadsto an improvement <strong>of</strong> the product quality. Doughbehaviour is a result <strong>of</strong> multiple factors; both thefeatures <strong>of</strong> the complex <strong>of</strong> protease proteins <strong>and</strong> <strong>of</strong> thecarbon-amylase hydrates.Figures shown in Tables 3 <strong>and</strong> 4, <strong>and</strong> inFigure 3 show that for rye <strong>flour</strong>s <strong>of</strong> the T 930 type themost advantageous viscosity <strong>of</strong> 65% for a duration <strong>of</strong>fermentation <strong>of</strong> 1 to 3 hours <strong>and</strong> for a body weight <strong>of</strong>305 g. We can as well carry out the trial in a shorterperiod <strong>of</strong> time <strong>of</strong> only ½ hours, for a lower <strong>consistency</strong><strong>of</strong> the dough corresponding to 145.58 ml <strong>of</strong> water for100 g <strong>of</strong> dry substance.ProbaHumidity%Values read <strong>with</strong> the <strong>consistency</strong> <strong>meter</strong> for rye <strong>flour</strong>Maltose 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 the<strong>consistency</strong> <strong>meter</strong> <strong>with</strong> those supplied by thefarinograph <strong>and</strong> they showed that these values wereconcordant.Taking into account the simplicity, the precision <strong>of</strong> theresults <strong>and</strong> the possibility <strong>of</strong> applying a method asmuch as possible both in mills <strong>and</strong> in bakeries, werecommend this trial to be introduced in productioncontrol laboratories.ConclusionsMore consistent dough proved improper because <strong>of</strong> thesmall <strong>depth</strong> <strong>of</strong> immersion <strong>of</strong> the cylinder <strong>and</strong> <strong>of</strong> thedifficulties <strong>of</strong> preparation.Less consistent dough (70% viscosity) neither provedsatisfactory because <strong>of</strong> the difficulties <strong>of</strong> preparation.In all these analyses should be recalculated the amount<strong>of</strong> water for both rye <strong>flour</strong> moisture (15%) <strong>and</strong> wheat<strong>flour</strong> moisture (14%).References1.Auermann, M. N., “Practice <strong>of</strong> Flour Milling”, TheNorthen Publishing Co LTD Liverpol, Engl<strong>and</strong> 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