THE CHOPINTHE CHOPIN RHEOFERMENTOMETER …sites.poli.usp.br/d/pqi2405/rheo.pdf · the chopinthe...
Transcript of THE CHOPINTHE CHOPIN RHEOFERMENTOMETER …sites.poli.usp.br/d/pqi2405/rheo.pdf · the chopinthe...
THE CHOPINTHE CHOPIN RHEOFERMENTOMETER
TRIPETTE & RENAUD
THE FERMENTATION QUALITY OFTHE FERMENTATION QUALITY OF FLOUR DEPENDS ON:
1) FLOUR QUALITY
2) YEAST QUALITY
3) DIFFERENT ADDITIVES USED 3) DIFFERENT ADDITIVES USED
TRIPETTE & RENAUD
THE TWO PARTS OF THE RHEO
TRIPETTE & RENAUD
THEORY OF THETHEORY OF THE RHEOFERMENTOMETERRHEOFERMENTOMETER
TRIPETTE & RENAUD
DEVELOPMENT CURVE OPTICAL SENSOR
TRIPETTE & RENAUD
GASEOUS RELEASE CURVES
DIRECT AND INDIRECT PRESSURE MEASUREMENTSPAIR + CO2
CO2CO2
AIR AIR
P = 0 P P
CO2CO2 CO2
P = P = CO2P = AIR
P AIR+CO2
P = CO2
P = AIR
TRIPETTE & RENAUD
PRINCIPLE
PRESSUREELECTROVALVES
TANK
C
A
PRESSURE SENSOR
TANK
B
B'ABSORPTION TANKTANK
TRIPETTE & RENAUD
DIRECT CYCLE
PRESSURE SENSOR
ELECTROVALVES
TANK
C
A
SENSOR
TANK
BAIR (+ CO2)AIR (+
CO2)
B'ABSORPTION TANKTANK
TRIPETTE & RENAUD
RETURN TO ATMOSPHERIC PRESSURE
PRESSURE ELECTROVALVES
TANK
C
A TANK
C
A
SENSOR
TANK
B
TANK
B
B'B'ABSORPTION TANKTANK
TRIPETTE & RENAUD
INDIRECT CYCLE
PRESSURE ELECTROVALVES
TANK
CSENSOR
AIR + CO2AIR TANK
BAIR + CO2AIR
ABSORPTION TANK
B'AIR + CO2
CO2
AIR
TANKCO2
TRIPETTE & RENAUD
CYCLES
D I DDDD DIIIID I DDDD DIIII
TRIPETTE & RENAUD
CURVE CALCULATION
CYCLE = DIRECTCYCLE = INDIRECT
TRIPETTE & RENAUD
MEASUREMENTOF CURVESOF CURVES
TRIPETTE & RENAUD
DEVELOPMENT CURVE T1 DETERMINATION (Hm)
HmHm
T1
TRIPETTE & RENAUD
DEVELOPMENT CURVE
T2 DETERMINATION (Hm - 10%)T2 DETERMINATION (Hm 10%)
HmHm - 10%
T1 T2
TRIPETTE & RENAUD
DEVELOPMENT CURVE TOLERANCE
Hm
T1 T2T'2
TOLERANCE = T2-T'2
TRIPETTE & RENAUD
DEVELOPMENT CURVE h DETERMINATION (HEIGHT AT END
OF TEST)
Hm
hh
T1 T2T'2
WEAKENING COEFFICIENT= Hm-h/HmTRIPETTE & RENAUD
WEAKENING COEFFICIENT Hm h/Hm
DEVELOPMENT CURVE DEVELOPMENT SPEED
DETERMINATIONDETERMINATION
Hm
h
H10H40
T1 T2T'2
DEVELOPMENT SPEED= H40 H10/30
10 40
TRIPETTE & RENAUD
DEVELOPMENT SPEED= H40-H10/30
EXAMPLE OF DEVELOPMENT CURVE
NO PARTICULAR PROBLEM
100
T1
50
03h1h 2h
TRIPETTE & RENAUD
3h1h 2h
EXAMPLE OF DEVELOPMENT CURVE
EXCESSIVE DEVELOPMENT AND POOR TOLERANCE
100 T1T2T2
50
03h1h 2h
TRIPETTE & RENAUD
3h1h 2h
EXAMPLE OF WEAK DEVELOPMENT CURVE
VERY WEAK DEVELOPMENT, CANNOT BE USED VERY WEAK DEVELOPMENT, CANNOT BE USED FOR BREADMAKINGFOR BREADMAKINGFOR BREADMAKINGFOR BREADMAKING
100100
50T1
T2
0
T2
TRIPETTE & RENAUD
3h1h 2h
GAS RELEASE CURVE T'1 DETERMINATION (H'm)
H'm
T'1
TRIPETTE & RENAUD
GAS RELEASE CURVE POROSITY DETERMINATION (Tx)
H'm
Tx
T'1
Tx : SEPARATION OF DIRECT AND INDIRECT PRESSURE
TRIPETTE & RENAUD
GAS RELEASE CURVE DETERMINATION OF TOTAL
VOLUMEH'm
TxH40
h'
T'140
TRIPETTE & RENAUD
GAS RELEASE CURVE DETERMINATION OF RETENTION
VOLUMEH'm
TxH40
h'
T'140
TRIPETTE & RENAUD
GAS RELEASE CURVE DETERMINATION OF VOLUME LOST
H'm
TxH40
h'
T'140RETENTION COEF . = RETENTION VOLUME / TOTAL VOLUME
TRIPETTE & RENAUD
EXAMPLE OF GAS RELEASE CURVE
GOOD FERMENTATION CURVE
TRIPETTE & RENAUD
EXAMPLE OF GAS RELEASE CURVE
WEAK AMYLASE ACTIVITY
TX
TRIPETTE & RENAUD
TYPICAL GRAPHDEVELOPMENT OF THE DOUGH
100CHOPINRHEOFERMENTOMETER
50
RHEOFERMENTOMETERDATEOBJECT: T1
T2
PRODUCTION OF GAS0
DEVELOPMENT OF THE DOUGHHm
hT1T2
Hm-h/Hm
T2
PRODUCTION OF GAS100PRODUCTION OF GAS
H'm T'1Tx
VOLUME TOTALTx
50
COMMENTS:
VOLUME TOTALVOLUME CO2 LOSTVOLUME DE RETENTIONCOEFFICIENT DE RETENTION
TRIPETTE & RENAUD
0COMMENTS:
EXAMPLE FLOURDEVELOPMENT OF THE DOUGH
100
RELATIVELY WEAK DEVELOPMENT, ACCEPTABLE TOLERANCE 50 T1AND WEAK FERMENTATION PROLONGATION.
PRODUCTION OF GAS0
PRODUCTION OF GAS100
Tx50
TRIPETTE & RENAUD
0
APPLICATIONSAPPLICATIONS
TRIPETTE & RENAUD
USING ADDITIVES
GLUTEN ASCORBIC ACID ASCORBIC ACID AMYLASE / MALT REDUCERSEMULSIFIERS EMULSIFIERS LECITHIN
TRIPETTE & RENAUD
GLUTEN ACTION (1)DEVELOPMENT OF THE DOUGH
100STANDARD
50
STANDARDSTANDARD+ 1%
Gluten is naturally found in flours, and is extracted from flour by wet milling.
PRODUCTION OF GAS0
It increases gas retention allowing a better stability of d h d b tt l f
PRODUCTION OF GAS100
dough and a better volume of bread.50
TRIPETTE & RENAUD
0
GLUTEN ACTION (2)DEVELOPMENT OF THE DOUGH
100 STANDARDSTANDARD + 1%
50
STANDARD + 1%STANDARD + 2%
Gluten is naturally found in flour, and is extracted from flour by wet milling.PRODUCTION OF GAS
0
It increases gas retention giving better stability, and a better loaf
l
100
Tx Tx Txvolume.
Dough tolerance is also increased
50
0
TRIPETTE & RENAUD
increased..0
ASCORBIC ACID ACTION(1)DEVELOPMENT OF THE DOUGH
100STANDARD
50
STANDARDSTANDARD + 40 ppm
Ascorbic acid behaves as an oxidant
It li k b t th l tPRODUCTION OF GAS0
It crosslinks between the gluten fibers giving the dough more strength.
PRODUCTION OF GAS100
Porosity decreases, volume and tolerance increase.
50
TRIPETTE & RENAUD
0
ASCORBIC ACID ACTION(2)DEVELOPMENT OF THE DOUGH
100 STANDARD
50
STANDARD + 50 ppmSTANDARD + 100 ppm
Ascorbic acid behaves as an oxidant
It li k b t th l tPRODUCTION OF GAS0
It crosslinks between the gluten fibers giving the dough a better strength.
PRODUCTION OF GAS100
Porosity decreases, volume and tolerance increase.
50
TRIPETTE & RENAUD
0
AMYLASE ACTIONDEVELOPMENT OF THE DOUGH
100STANDARD
50
STANDARDSTANDARD + 75 ppm
Amylases increases CO2 production during the fermentation.PRODUCTION OF GAS
0
Total gas release increases, prolongation of fermentation
PRODUCTION OF GAS100
over time is better. Sometimes the volume of the dough will increase.
50
TRIPETTE & RENAUD
0
REDUCER ACTIONDEVELOPMENT OF THE DOUGH
100 STANDARD
50
STANDARD + 2%STANDARD + 4%
Reducers destroy disulfide bonds linking the gluten fibers.
PRODUCTION OF GAS0
This gives a softer dough but use in excess on weaker flour can l d t th t t l d t ti f th
PRODUCTION OF GAS100
lead to the total destruction of the gluten network.50
TRIPETTE & RENAUD
0
EMULSIFIER ACTION data esters
DEVELOPMENT OF THE DOUGH100
Base Flour
50
Base FlourBase + 0,15%Base + 0,30%
• EMULSIFIER IS A DOUGH SOFTENERPRODUCTION OF GAS
0
SOFTENER
• NOTE THAT THERE IS LITTLE
PRODUCTION OF GAS100
THERE IS LITTLE DIFFERENCE BETWEEN THE 2 DOSES
50
TRIPETTE & RENAUD
DOSES0
SOYA LECITHIN ACTION DEVELOPMENT OF THE DOUGH
100Base flour
50
Base flourBase flour + 1%
Soya lecithin is an emulsifier.
We can see a improvement of d h l & i tPRODUCTION OF GAS
0
dough volume & improvement of tolerance linked to the softness of the dough.
PRODUCTION OF GAS100
50
TRIPETTE & RENAUD
0
SALT ACTIONDEVELOPMENT OF THE DOUGH
100 Flour
50
Flour without salt
Salt regulates the yeast action .
With t lt t ti iPRODUCTION OF GAS0
Without salt yeast action is very rapid, and ends early (osmotic pressure).
PRODUCTION OF GAS100
50
TRIPETTE & RENAUD
0
THE RHEO: CENTER of YOURTHE RHEO: CENTER of YOUR CONTROL PROGRAM!
WHEAT / FLOURS ADDITIVESMONITOR /
CHOOSEMONITOR/
CHOOSE
MONITOR/
BAKING
MONITOR/OPTIMIZE
TRIPETTE & RENAUD
BAKING