Volume 1(), 101105, 010 JOURNAL of Horticulture, Forestry and Biotechnology Qualitative assessment of flour with a depth consistency meter and the consistence of dough with medium rate of viscosity Bujancă G. 1*, Jianu C. 1, Danci M., Berbentea F. 1, Georgescu L. 1, David I. 1, Rinovetz A. 1, Rinovetz Adina 1 Banat s University of Agricultural Sciences And Veterinary Medicine, Faculty of Food Processing Technology; Banat s University of Agricultural Sciences And Veterinary Medicine, Faculty of Horticultura and Sylviculture; Jean Louis Calderon High School, Timisoara *Corresponding author. Email: gabibujanca@gmail.com Abstract In wheat flour, the most advantageous viscosity is and the duration of fermentation is hours, since the decisive results after the first depend on milling and on panification. In the case of rye flour, the most advantageous viscosity is 65 for a duration of fermentation of 1 to hours. We can as well lower the fermentation time to only 0 s, for a lower dough consistency, corresponding to 15.58 ml of water for 100 g dry substance. Key words viscosity, flour, consistency meter In the milling and panification industry, it is absolutely necessary to thoroughly control raw materials, finite products, and the entire technological process from both a technological and a chemical point of view. Laboratories analyse cereal grains, flour, and panification products after standardised methods; besides that, they also control chemically the entire production. It is necessary though that control methods be quick, simple, and safe. Material and Methods Auermann (1) showed a method of testing flours with a depth consistency meter. This method is sued in the milling and panification laboratories due to the simplicity and accuracy of the results. The principle is based on the fact that flours called strong also yield more consistent dough than weak flours and that dough consistency is quickly noticeable during dough fermentation. They made a consistency meter (Figure 1) after the description in his work (1). Fig. 1. Consitometer 101
In principle, the apparatus is made up of a tempered metal cylinder, having a certain weight and fixed on an axis immersed into dough in a recipient. The depth of the immersion is transmitted by an indicator fixed on a suspension device of the cylinder on a circular frame and is expressed in divisions from 0 to 0. Auermann chose for weak flour testing wheat flour and rye flour dough; for wheat flour, he used a lighter cylinder (5 g) and for rye flour a heavier one (110 g). In the apparatus, the cylinder weight is low so that it can be sued for both normal wheat and rye dough and for rye fermentation (, ). To measure dough consistency, the flour to be tested is kneaded with distilled water making a homogeneous dough at laboratory temperature; the dough is let to ferment in a thermostat at 0 0 C for wheat flour and at 5 0 C for rye flour (). The amount of flour was chosen so as the dough fills a glass recipient with thick walls and with a diameter of 6 cm and a height of 7 cm. To prevent the dough surface from drying in the thermostat, it was set in a capsule or in a crystallisator adding a small amount of water. Together with the dough, we introduce into the thermostat the cylinder of the consistency meter which is unscrewed for its temperature to equal that of the dough. After fermentation, the dough is tested with the cylinder brought to the dough temperature. Results and Discussions The testing conditions have been developed separately for the wheat flour dough and separately for the rye flour dough. a) Wheat flour For testing, we have chosen the T 650 type of flour, preparing a dough from 10 g of flour 1 moisture with water addition corresponding to a viscosity of. If the flour has a higher or a smaller moisture than 1, then the amount of water should be recalculated depending on flour moisture so that for 100 g of dry substance made of flour we add 86 ml of water. We can use the formula: 1. x flour dry substance x 0.86 1. x flour moisture or: 1.118 x flour dry substance 1. x flour moisture. We tried different dough consistencies of dough with viscosity,, and 6, since mean viscosity of panification flour varies around. More consistent dough proved improper because of the small depth of the cylinder and of the difficulties of preparation; likewise, results were not satisfactory in less consistent dough with a viscosity of about 70 because of the difficulty of preparation. Less consistent dough should be tested with a lighter cylinder adapted to the task. The immersion depth of the body was measured for each for 5 s of which the most decisive was the depth measured after the first. For testing, we used high quality wheat samples milled in an experimental mill of the 650 type. In these samples, we also measured for comparison milling qualities (toughness, moisture) and panification qualities. Results are shown in Table 1. Umiditate The immersion depth and milling qualities (toughness, moisture) and panification qualities Duritate 1, Semidură 1, Dură 1, Semidură Fineţea făinii Foarte fină Semigrişată Semigrişată Gluten umed raportat la substanţa uscată 5,0 6,96 5,7 1,51 Moale Fină 0,86 Caracteristicile glutenului: elasticitatea, alungirea si capacitatea de umflare in cm şi ml 10 16 8 0 5 10 16 11 1 Randamentul în ml Vâscozitatea 61 67, 7 65,7 8 6, 50 59,1 Produse de panifiicaţie, culoare, suprafaţă, înălţimea, mm netedă 58 netedă 5 netedă 5 Brun deschis crăpată puternic 50 Table 1 Nr. de ordine 1 Table shows the values read with the consistency meter after dough fermentation for 1. to hours for a duration of 5 s. Fermentation was controlled successively hour after hour, to see the variation of the dough consistency. 10
Proba nr. Vascozitatea 1 1 ore 1 Values read with the consistency meter Values read with the consistency meter 5 1 5 1 ore ore 5 1 5 1 Table 5 5 11 118 1 1 11 17 1 16 165 171 5 50 80 95 0 5 70 78 0 6 95 0 6 1 0 50 7 95 0 67 08 7 188 8 85 1 8 179 0 18 7 50 18 19 195 7 5 8 88 00 15 8 5 5 5 78 85 90 95 6 8 8 17 0 58 8 0 5 68 88 78 0 75 95 5 50 00 05 08 1 5 00 0 5 65 80 0 70 80 0 97 7 8 6 6 88 50 80 95 00 65 9 1 0 8 5 90 0 150 18 198 07 50 6 7 80 88 15 0 0 80 05 5 5 9 0 70 9 10 6 50 0 97 700 05 65 After the testing, the dough was left in the recipient in the thermostat. The wheat was semihard to hard; we used mild wheat in a single sample. From the point of view of the panification industry, we used high and medium quality flours. The features of the different assortments of flour are better shown in the diagramme than in the table. Figure 1 shows how flour nr. changes the dough consistency during 1 hours. Fig. 1. Changes of consistency during 1 hours Fig. 1 shows how flour nr. changes the dough consistency during 1 hours Figure compares dough consistency in all four samples after hours, which proved to be the most advantageous for the assessment of wheat dough quality since it corresponds to the results of milling and panification trials. Higher slope curves show a lower consistency of the dough and a lower quality of the flour. 10
Fig.. Dough consistency b) Rye flour We have chosen T 90 flours of medium quality as current consumption flours. We tested consistency for a viscosity of and 65 for different weights of the immersion body whose weight was increased by weight addition. Since for these viscosities the values were lower and on the average relatively little differentiated (up to a viscosity of 65 and a cylinder weight of 05 g) we also tried dough with lower consistency after 0 s of fermentation. For testing, we took 80 g of flour 15 moist to which we added 87 ml of water. The dough was prepared with distilled water al laboratory temperature. As in the case of wheat flour, the amount of water should be recalculated depending on moisture and at a given ratio. We can also use the formula: 1.66 x flour dry substance x 1.56 0.8 x flour moisture or: 1.66 flour dry substance 0.8 x flour moisture. Results are shown in Table. Greutatea (g) 105 05 05 05 05 Values read with the consistency meter after fermentation Values read with the consistency meter after fermentation 1 ore ore ore 1 5 1 5 1 8 88 90 9 96 8 90 91 10 107 11 10 10 1 15 110 10 1 10 150 110 10 10 10 150 117 1 17 15 05 18 0 15 15 00 1 15 Table 5 10 195 0 18 15 0 Fig.. Graphic representation of the immersion 10
Graphic representation of the immersion is shown in Figure. For T 650 wheat flour, the most advantageous viscosity is and the duration of fermentation is hours, since the decisive results after the first correspond to milling and panification trials. Viscosity of for current wheat flours best correspond from both practical and experimental points of view since the values are in the middle of the scale 00 50. Super quality wheat flours are below 00, while weak and very weak flours are above 00. From the immersion depth values read every hour we can deduce a lot of data concerning the behaviour of flours in panification. The features of dough can be better seen graphically. The abrupt shape of the curves shows a rarefied, low quality dough. Figure 1 shows in sample changes during fermentation which speak of dough consistency. This could be similar for other samples; the curves 1,, and hours after fermentation showing clearly the way dough behaves during panification and the duration of fermentation. This trial can also supply information on the impact of adding ingredients and on flour change as well as on the ideal consistency of dough which leads to an improvement of the product quality. Dough behaviour is a result of multiple factors; both the features of the complex of protease proteins and of the carbonamylase hydrates. Figures shown in Tables and, and in Figure show that for rye flours of the T 90 type the most advantageous viscosity of 65 for a duration of fermentation of 1 to hours and for a body weight of 05 g. We can as well carry out the trial in a shorter period of time of only ½ hours, for a lower consistency of the dough corresponding to 15.58 ml of water for 100 g of dry substance. Proba Humidity Values read with the consistency meter for rye flour Maltose Viscosity Acidity Numerele indicate de consistometru dupa minutul 1 5 1 6 85 00 19 0 0 98 51 75 80 80 51 Tabel 1 1, 1,01 11, 8,6,0 71,6,9 1,9 69,8 9,5,0 68,8 We compared the results supplied by the consistency meter with those supplied by the farinograph and they showed that these values were concordant. Taking into account the simplicity, the precision of the results and the possibility of applying a method as much as possible both in mills and in bakeries, we recommend this trial to be introduced in production control laboratories. Conclusions More consistent dough proved improper because of the small depth of immersion of the cylinder and of the difficulties of preparation. Less consistent dough (70 viscosity) neither proved satisfactory because of the difficulties of preparation. In all these analyses should be recalculated the amount of water for both rye flour moisture (15) and wheat flour moisture (1). References 1.Auermann, M. N., Practice of Flour Milling, The Northen Publishing Co LTD Liverpol, England 1986..Bordei, D., Influenţa proceselor tehnologice asupra calităţii produselor alimenatre Ed. Tehnică, Bucureşti, 198..Popescu, S., Biochimia cerealelor, făinurilor şi conservarea lor, Ed. Didactică şi Pedagogică, Bucureşti, 198. 105