The Brabender GlutoPeak Introduction and first results from the practice
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1 25 nd IAOM Mideast & Africa Conference & Expo 3-6 December 2014 Cape Town, South Africa The Brabender GlutoPeak Introduction and first results from the practice Dipl.- Ing.(FH) Markus Löns Brabender GmbH & Co.KG Duisburg Germany
2 Farmer Miller Baker Everyone is looking for an optimal grain, flour and bread quality
3 Influence to obtain an optimal baking product (e.g.) Quality of raw materials Recipe Technological process parameters Baking process Customer demands
4 Criterias of raw materials Composition (protein, moisture, ash, fat, ) Properties of the ingredients Final: Quality of flour in general Technological processing properties
5 Important There is no good or no bad flour in the market. It is our aim to find the right application and usage for it.
6 How to check the quality of grain and flour? Absolute values (e.g. moisture, protein, ) Rheological values (water absorption, dough stability,..) Quick methods (e.g. NIR) Practical methods (e.g. Brabender 3-Phase-System)
7 The Brabender GlutoPeak The Brabender 3-Phasen-System The Brabender 3-Phase-System Since 1939: from practice for practice Dough production Fermentation Gelatinization Dough properties Baking behaviours where quality is measured.
8 Phase 1: Dough preparation and mixing Key question: Water absorbtion and how stable is the dough during mixing? Water absorption Protein quality Enzyme activity (Proteinase) Mixing stability Farinograph -AT AACC standard , ICC standard 115/1, ISO , ,
9 Phase 2: Dough resting and stretching Key question: Can the dough hold gas? Wheat flour: Time pending quality Dough properties/elasticity Enzymes, baking properties Extensograph -E AACC standard 54-10, ICC standard 114, ISO ,
10 Phase 3: Gelling of starch Key question: Can the starch absorb the water during baking? Enzyme activity (Amylases) Gelling behaviour of starch Video of starch gelling, not just picture AACC standard 22-10, ICC standard 126/1, Amylograph -E
11 New instrument new method Brabender GlutoPeak (GP) A new rapid method In addition to the Brabender 3-Phase-System Rheological fingerprint of grain/flour, obtained within minutes Additional info for additional benefit
12 New instrument new method The Brabender GlutoPeak Measures flour, wholemeal flour, vital gluten and baking mixes Special application for wafer flour High correlation to protein content and baking volume Small sample size (3-10 g) Results within some minutes (1-10 min.) Easy handling
13 New instrument new method Measuring system High speed performance Special paddle geometry Stainless steel paddle and bowl Temperature controlled bowl and sample
14 New instrument new method 8 g of flour or wholemeal flour Liquid Suspension High Speed TORQUE PC Results by Evaluation software Correlation software
15 New instrument new method Description of the results Retention Time (RT) Peak Value (PV) Classification Strong flour (bread) short RT high PV Weak flour (biscuit) long RT low PV Wafer flour very long RT no PV
16 New instrument new method Description of the evaluation Retention time (RT) (Peak maximum time) Time required for gluten to aggregate and exhibit maximum torque on the paddle before breaking down Peak value (PV) Maximum torque in BU (Brabender Units) High peak: High content of strong gluten Low or no peak: Low content of gluten
17 The Brabender GlutoPeak New ways in flour analysis Some results from scientific research Wet gluten content Torque [BU] Alveograph W-Value Work on extension Farinograph water absorption Bread volume Time [min]
18 Correlation between GlutoPeak and Gluten Washer Correlation between GlutoPeak and gluten washer Study carried out by Brabender Flour from Switzerland (ash type 550) Test parameter 9,0 g flour 9,0 g water 36 C temperature rpm
19 Correlation between GlutoPeak and Gluten Washer Correlation between the the GlutoPeak area curve and the wet gluten content
20 Correlation between GlutoPeak and Gluten Washer Correlation between GlutoPeak and gluten washer Study carried out by Prof. Dr. Koushik Seetharaman Associate Professor and Cereals Industry Research Chair at the University of Guelph, Ontario, Canada Test parameter 9,5 g flour 10,0 g water C unknown Rpm unknown
21 Correlation between GlutoPeak and Gluten Washer Hard wheat: Correlation between wet gluten [%] and torque generated with the GlutoPeak
22 Correlation between GlutoPeak, water absorption and Alveograph Study carried out by Marie Helene Morel INRA - Laboratory of Cereal Technology and Agropolymers, Montpellier, France Test parameters unknown
23 Water absorption Farinograph [%] The Brabender GlutoPeak Brabender GlutoPeak - Water absorption GlutoPeak torque water absorption Torque Peak [BU]
24 Alveograph W-value The Brabender GlutoPeak Brabender GlutoPeak - Alveograph W-value GlutoPeak torque and Alveograph W-value Torque Peak [BU]
25 Korrelation with baking test, dough development time, Extensograph Study carried out by Dr. Peter Köhler/Dr. Markus Brunnbauer 1. Deutsche Forschungsanstalt für Lebensmittelchemie 2. Hans-Dieter-Belitz-Institut für Mehl- und Eiweißforschung Freising, Germany Test parameter 8,0 g flour 9,0 ml water 36 C temperature rpm
26 Correlation with baking test, dough development time, Extensograph Flour qualities E (n = 2) E 1, E 2 excellent baking quality A (n = 2) A 1, A 2 good baking quality B (n = 3) B 1, B 2, B 3 moderate baking quality C (n = 2) C 1, C 2 poor baking quality Flour preparation: Milling with Quadrumat Junior Sieving (0.2 mm)
27 Torque Peak [BU] The Brabender GlutoPeak Brabender GlutoPeak - Baking test (10g procedure) GlutoPeak torque baking volume Volume [ml]
28 The Brabender GlutoPeak Brabender GlutoPeak - Farinograph (10 g mixer) Peak maximum time dough development time
29 The Brabender GlutoPeak Brabender GlutoPeak - Extensograph GlutoPeak torque Work on extension after 45 min
30 New instrument new method Summary Optimization / standardization of flour quality requires standard procedures and high quality instruments Flour can be well defined by the Brabender 3-Phase-System Additional rapid method for the first quality finger print Constant and good flour quality reduces additional cost and waste in bakeries Optimization of technological processes are possible Optimum and constant baking quality can be achieved
31 New instrument new method Benefit for Milling industry Constant and better flour quality Higher flour price possible Customer loyality through quality Baking industry Preventing adverse production batches Higher market share More baked goods by choosing better flours Customer loyalty through consistent product quality
32 New instrument new method Thank you for your attention For any further discussion please visit us at booth D 10 GlutoPeak
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