An Alize

The instrument plots pressure vs. time.
Maximum height (P) and curve length (L) are used

as a measure of extensibility and resistance against deformation. The area under the
curve is proportional to deformation work (W). The P/L ratio expresses the balance between
resistance and extensibility
These farinograms provide data on two important parameters: water absorption of dough at
500 B.U. consistency (Barbender Units, arbitrary units of consistency), related to optimum
water content; and development time, which is related to optimum mixing time.
Development time is measured from the moment water is added to the dough until the point
of maximum consistency is reached
Lower water absorption is a consequence of lower wheat gluten content in composite flours
1. Extensograph-E
1.1
Application
Use the Brabender Extensograph-E for measuring the stretching
properties of your dough, in particular the resistance to extension and the
extensibility, to make reliable statements about the baking behaviour of the
dough.
Like no other instrument, the Extensograph-E shows the influence of flour
additives like ascorbic acid, enzymes (proteinases), and emulsifiers and,
thus, permits to determine the rheological properties of each flour and to
adjust the rheological optimum for the respective purpose.
1.2
Principle
Before starting the test in the Extensograph -E, prepare your sample
dough from flour, distilled water, and salt in the Farinograph
After a certain proving time, the dough is stretched until rupture in the
Extensograph-E. The force exerted is measured and recorded. This
procedure is repeated three times. This corresponds to the actual practice
in the bread and bread roll production.
The Extensogram recorded on-line, and represented as a color diagram on
the monitor, shows the exerted force as a function of the stretching length
(time).
The shape of the measuring curve and its variation during the individual
proving times, the area below the curve as well as the numerical values of
the different evaluation points, allow to make reliable and reproducible
statements as to the flour quality and the suitability of the flour for a certain
task. Furthermore, the influence of flour additives on the flour
characteristics can be made evident.
The Extensogram includes
Resistance to extension
Maximum
Area below the curve (energy)
Ratio number (extensibility/resistance)
Ratio number Db/Max (extensibility maximum/ resistance)

2. Farinograph-E
1.3
Application
The determination of the flour quality and its processing characteristics are
a basic demand in the milling and baking industries for ensuring optimum
and uniform flour qualities for the manifold baking and noodle products.
Measure the water absorption of flours
Determine the rheological properties of the dough
Check production and flour blends in the mill
Test rye flour, sponge batters, egg foam, etc.
Special applications e.g. for chocolate, chewing gum, fish,

cheese, meat etc.
Test full formula doughs
1.4
Principle
Fill your flour / water suspension into the heated measuring mixer where it
is subjected to a defined mechanical stress by the rotating mixer blades
which are driven by a motor, carried in a pendulum bearing.
The resistance of the dough against the blades, which depends on the
viscosity of the dough, causes an opposite deflection of the motor housing.
This deflection is measured as torque and recorded and plotted on-line as

a function of time in a clear color diagram.
The points of interest on the graph are fivefold:
1. Arrival Time (Absorption) - Absorption is the point chosen by the baking industry which
represents a target water to flour ratio in bread. This ratio is marked at the 500 BU line and is taken
as arule of thumb for desired taste, texture, and dough performance during proofing and baking. All
other measurements are based on this 500 BU standard. (For comparison, the accepted BU is 1000
or greater for noodles.[3]
Thus on the graph above, Arrival time is the point on the graph where the top of the curve reaches
the 500 BU point and indicates the rate of absorption (minutes/BU).
2. Peak time - Peak time is reached at the highest point on the curve, and indicates when the dough
has reached is maximum viscosity before gluten strands begin to break down.
3. Mixing Tolerance Index (MTI) - MTI is found by taking the difference in BU between the peak
time point (on the graph above 3 minutes, 30 seconds) and 5 minutes after peak time is reached.
This is used by bakers to determine the amount that a dough will soften over a period of mixing. MTI
may be expressed as a value in BU or as a percentage of BU lost over time (
).
4. Departure Time - Departure time is defined as the point at which the top of the curve goes below
the 500 BU line. This point is generally considered the point at which gluten is breaking down and
dough has become over mixed.
5. Stability - Stability is the point between arrival time and departure time and generally indicates
the strength of a flour (how much gluten a flour has and how strong it is).
The graph above is a gluten rich bread flour, as its stability time is relatively long and the MTI is still
above the 500 BU line. A weaker flour, such as a cake or pastry flour with a much lower gluten
content would have a much steeper decline after peak time.
3. AMYLOGRAPH-E
1.5
Application
The baking properties of flour mainly depend on the gelatinization of the

starch and on the enzyme activity (a-amylase) in the flour. The
Amylograph-E measures wheat, rye, maize, and rice flour and provides
Assessment of the flour quality
Suitability of the flour for various applications
Measurement of the baking characteristics of flours
Assessment of special flours
Control of enzyme addition

1.6
Principle
A suspension of flour and destilled water is heated with a constant heating

rate of 1.5C / min within a rotating bowl. Depending on the viscosity of the
suspension, a measuring sensor reaching into the bowl is deflected. This
deflection is measured as viscosity over time, i. e. vs. temperature, and
recorded on-line.
Evaluation:
Beginning of gelatinization [C]
Gelatinization maximum [AU]
Gelatinization temperature [C]
The alveograph test measures and records the force required to blow and break a bubble of
dough.
P Value is the force required to blow the bubble of dough. It is indicated by the maximum
height
of
the
curve
and
is
expressed
in
millimeters
(mm).
L Value is the extensibility of the dough before the bubble breaks. It is indicated by the length
of
the
curve
and
is
expressed
in
millimeters
(mm).
P/L
Ratio
is
the
balance
between
dough
strength
and
extensibility.
W Value is the area under the curve. It is a combination of dough strength (P value) and
extensibility (L value) and is expressed in joules.

An Alize

Uploaded by

Copyright:

Available Formats

An Alize

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

An Alize

Uploaded by

Copyright:

Available Formats

The instrument plots pressure vs. time.

Maximum height (P) and curve length (L) are used

Area below the curve (energy)

Ratio number (extensibility/resistance)

Ratio number Db/Max (extensibility maximum/ resistance)

Measure the water absorption of flours

Determine the rheological properties of the dough

Check production and flour blends in the mill

Test rye flour, sponge batters, egg foam, etc.

Special applications e.g. for chocolate, chewing gum, fish,

This deflection is measured as torque and recorded and plotted on-line as

The baking properties of flour mainly depend on the gelatinization of the

Assessment of the flour quality

Suitability of the flour for various applications

Measurement of the baking characteristics of flours

Assessment of special flours

Control of enzyme addition

A suspension of flour and destilled water is heated with a constant heating

Beginning of gelatinization [C]

Gelatinization maximum [AU]

Gelatinization temperature [C]

You might also like