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Flour Analysis: Submitted To: Dr. Gurpreet Kaur
Flour Analysis: Submitted To: Dr. Gurpreet Kaur
INTRODUCTION 3-4
SEDIMENTATION VALUE 5
GLUTEN CONTENT 6
FLOUR GRANULATION 7
PELSHENKE VALUE 8
2
INTRODUCTION
Flour is estimated by
milling of wheat or any
other cereal in which bran
and germ are removed
from the endosperm and
the endosperm is reduced
to fine flour. Flour quality
is the ability of flour to
produce uniform and
attractive end products at
a competitive cost. This Photo by Unknown Author is licensed under CC BY-NC-ND
3
Classification of wheat
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SEDIMENTATION VALUE
It is the degree of sedimentation of flour suspended into lactic acid during a standard time interval.
(i) Gluten protein absorbs water and swells considerably when treated with lactic acid.
(ii) The amount of water absorbed and extent of swelling depends on the quality of gluten. High quality
gluten absorbs more water and swells more than low quality gluten.
It can be determined as – Mix 3.2gm of flour with lactic acid containing bromophenol in a 100ml cylinder.
After mixing the cylinder is allowed to stand exactly for five minutes and the volume of sediments in ml is
taken.
DIASTATIC ACTIVITY
It is the capacity to produce reducing sugars under specified conditions. Diastatic enzymes
comprise alpha and beta amylase and bring the breakdown of starch into sugars.
Various methods to determine diastatic activity in the flour—
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QUALITY CONTROL
ANALYSIS OF FLOUR
BY
•BRABENDER AMYLOGRAPH
The Brabender system is basically a mixing unit which is commonly
used for flours; the flour is placed in a mixing bowl and water is
run in from a burette. As the dough is being mixed at a constant
temperature (30 °C), the torque required is automatically
recorded. When a consistency of 500 empirical units is reached,
the mixer is stopped and the amount of water needed is recorded;
this is known as the water absorption of the flour. The experiment
is repeated by adding the determined amount of water to the flour
at once, followed by mixing of the material The corresponding
trace of the torque against time for a strong (12% protein) and
weak (8% protein) flour is shown in Fig.1
The contrast (a) between a strong flour and a weak flour using the Brabender
system and (b) between a strong and a soft flour using an extensometer.
It may be interesting to know that one Brabender unit (1 BU) is
equivalent to a torque of one meter gram-force (1 m gf), i.e.
● The viscosity of the paste, when it reaches the temperature of 95 °C in relation to the peak
viscosity, reflects the ease of cooking starch.
● After cooking for 1 h at 95 °C, the viscosity curve indicates the stability or breakdown of the
paste.
● The viscosity of the cooked paste after cooling to 50 °C is a measure of the thickening
produced by cooling.
● The final viscosity after stirring for 1 h at 50 °C indicates the stability of the cooked paste
to mechanical treatment.’
Other components such as proteins, sugars and fats affect the
viscosity of starch suspensions. These interactions can be checked
using the Brabender system. The Brabender system has been
criticized on the grounds of poor reproducibility. Using starch pastes,
Kempf and Kalender (1972) have compared the Brabender system
with the Haake rotational viscometer and concluded that the results
from the Haake viscometer were much more reproducible.
Rheological test
• Rheology is a science of deformation And flow of
matter .
• Based on the rheology , the material can be classified
as – elastic, plastic , viscous, Visco- elastic .
BRABENDER
FARINOGRAPH
Principle
• The farinograph is a recording dough mixer that measures and records
the torque developed by the action of the mixer blades on the dough
during mixing. It is used to estimate the water absorption of flours, the
relative mixing time, the stability to overmixing, and rheological
properties of the dough during mixing.
www.Wikipedia.com
• It measures the Plasticity and Mobility of the dough.
Dough development time : The time for the first addition of water to
the development of dough at maximum consistency Or minimum mobility.
• The dough time is generally 5-7 min .
Larger Is the curve , more is the protein , thus more is the stability And
extensibility
Loaf volume
• Quality of texture of bread crumb
• Origin
• Stress-strain data on dough were first recorded by Kosutany in 1907.3 In 1956, Rada continued experiments using the
Neolaborograph.3 Both researchers obtained similar results. The extensometer was first patented in 1928 US1759219 A by Glenn
Bowlus. Since that time the extensograph has become the standard testing device for determining the stretch-resistance characteristics
of dough.
•
Fig. 2 dough getting sttreched
Fig. 1 An Extensograph
until it breaks
R/E Ratio indicates the balance between dough strength ® and the
extent to which the dough can stretch before breaking €.2