No 2

TRibune

NEWSLETTER
FOR
FLOUR
PRODUCERS
AND USERS.

PRODUCTS
tripette

& renaud

CONTROL OF FERMENTATION OF DOUGHS

WITH THE CHOPIN RHEOFERMENTOMETER
The Chopin Rheofermentometer
enables a complete study of the
dough during fermentation. It provides
the necessary information to the users
wishing to control and improve flour
performance and other bread-making
ingredients.

Brief
Since 1837, Tripette &
Renaud has been
developing products
and services for the
the industry, milling
trade and baking
industry.
Today the group markets
3 ranges of equipment
for :
- quality control of grain,
- quality control of flour
(CHOPIN),
- the processing, storage
and transformation of
grain (SERDIA).
Presently, the
Tripette & Renaud
group is represented in
more than 37 countries
by a network of
distributors, specially
selected for their
professionalism
and competence in their
service.
Producers and users of
flour around the world
bave found in the
CHOPIN range, a means
to improve control and
enhance thee quality of
their products.

The rising of a dough during

fermentation relies on its
capacity to produce and retain
carbon dioxide.
The Rheofermentometer permits one to study simultaneously these parameters and to
measure the development of the
dough. The fermentation is
conducted in a temperature
controlled airtight tank, connected with the pressure sensor.
A piston placed on the dough
measures volume variations
during the test. At the same
time, a set of electrovalves
allows the measurement of total
production of gas, the exact
moment when the dough
becomes porous and the
amount of this porosity.
At the end of the test, the Chopin Rheofermentometer automatically calculates all results
from the curves obtained (see
figure).
The analysis of the results
allows one to correctly proportion the improvers (oxidants,
reducers, emulsifiers, amylases ), to determine the yeast
activity

(frozen doughs ) and to

measure the fermentative
activity of the flour and the
quality of its protein network.
The Chopin RheofermentoCHOPIN

meter is provided with a

standard test method but the
user can also test industrial
doughs directly from the
mixer.
DEVELOPMENT OF THE DOUGH

RHEOFERMENTOMETER
DATE :
OBJECT : *SIMULATION*
CYCLE TIME 45s
DURATION OF TEST : 3HO3MN

DEVELOPMENT OF THE DOUGH:

HM: 59,5 MM Tl : 103mm
H : 42,2 mm
T2: 1H30mm
(Hm-H) I Hm : 29,1 %
DOUGH VOLUME
DOUGH TOLERANCE
PROTEIN NETWORK QUALITY : INSUFFICIENT
DEVELOPMENT SPEED : VERY GOOD
GASEOUS RELEASE : (*)
H'm : 76,2 mm T'l : 1H48mm
Tx : 1H01MM
(HM-H) / RM 29,1 %
TOTAL VOLUME
: 1891 ML
C02 LOST VOLUME
: 709 ML
RETENTION VOLUME : 1181 ML
RE ENTION COEFFICIENT : 62,5 %
TOTAL C02 PRODUCTION : STRONG
PROLONGATION OF ACTIVITY : GOOD
RETENTION VOLUME : INSUFFICIENT
APPEARANCE OF THE POROSITY : NORMAL
GASEOUS PRODUCTION SPEED : VERY QUICK

GASEOUS RELEASE

REMARKS : (*) VALID INTERPRETATIONS

IF THE CHOPIN PROTOCOL IS USED.
zy2 94-2.15

EXPLANATIONS OF SOME PARAMETERS

1 Development of dough curve :
Hm: maximal height at T1 (dough volume)
: T2 - T2 : Dough tolerance during fermentation

2 Gaseous release cum:

"Yellow" : total C02 volume produced
"Green" : C02 volume retained by the dough
: C02 lost Volume
Tx
: Porosity appearance

Other parameters which are not mentioned above are available in a special sheet supplied by Tripette &
Renaud or her local distributor for precise curve interpretation.

tripette

& renaud

APPLICATION EXAMPLES

THE INFLUENCE OF

AMYLASES ON FERMENTATION

The Chopin Rheofermentometer can be used to

measure the effects of adding fungal ( amylases,
with or without side activities, during fermentation.
This evaluation permits the selection of fungal
amylases quality and optimizes the required doses
in breadmaking for the baking industry.
During the bread-making
process, the addition of fungal amylases optimizes the
quantity of C02 released, to
obtain a better rising of the
dough and to have a better
colouring of crust. An over
dosage or a lack of amylases will have negative effect
on fermentation.
Fungal amylases with side
activities are enzymatic
complexes that can include
pentosanases. During breadmaking, the contribution of
pentosanases causes rheological changes in dough: it
becomes softer, more stable,
thus less sensible to overmixing and mechanical
stress. The volume of bread
thus obtained is generally
larger and the crust structure
is more uniform.
Test results
Figures no 1 and no 2 represent the superposition of tests

with the Chopin Rheofermentometer, (by using the protocol

proposed by the manufacturer).
On figure no1 A, the 2 development of dough curves, with
or without pure fungal amylases are identical.
However, the recording of gas
release (Figure No1 B) shows :
*An improvement of total gas
release
*A raise in the speed of C02
production
*A significant prolongation of
fermentative activity
*A higher porosity of the
dough.
The addition of 100 ppm fungal amylases with side activities shows the following changes:
*Modifications on the rheological behavior of dough.
*An increase of the volume of
dough (+ 25% in this case)

*An improvement in the

development speed of dough.
*An improvement in the total
volume of C02 released (+
20% in this case)
*An important prolongation of
fermentative activity of dough.
*An increase in the speed of
C02 production.
*A delayed porosity appearance.

RHEOFERMENTOMETER F2
THE INFLUENCE OF PURE FUNGAL
AMYLASES ON BREAD MAKING
FERMENTATION
DEVELOPMENT OF THE DOUGH

GAS RELEASE

Conclusion
REFERENCE
100 PPM PURE FUNGAL

AMYLASES I

RHEOFERMENTOMETER F2
THE INFLUENCE OF FUNGAL
AMYLASES WITH SIDE ACTIVITIES
ON BREAD MAKING FERMENTATION
DEVELOPMENT OF THE DOUGH

GAS RELEASE

REFERENCE
100 PPM FUNGAL AMYLASES
WITH SIDE ACTIVITIES

II

The Chopin Rheofermentometer permits the precise

control of the quality of
amylases and the optimization
of their dosages.
When pure amylases are used,
it only changed the level of
gas release recorded.
However, with amylases
containing side activities,
changes occurred in other
measurements : development
of dough and gas release.
It is of fundamental interest to
measure these two criteria
simultaneously and not to be
satisfied with only one criterion, i.e. the volume of gas
produced.

SOMETHING NEW

SERVICES
STANDARDIZATION OF YEAST FOR TESTS WITH RHEOFERMENTOMETER
Most of the millers and bakers are using the Chopin Rheofermentometer to test the fermentative quality of flours and to choose the best
improvers.
Several parameters influence the dough behavior :its composition, mixing conditions, fermentation conditions (temperature and time), and the
type of yeasts used. All these parameters have to be closely under control to measure the characteristics of flour and dough and compare results
during the time. The procedure and the physical conditions of preparation of the dough are under control. The last step was to get a source of
stable yeast that would insure a repeatable and reproducible fermentation.
Because of this, Tripette & Renaud proposes now dry and instantaneous yeasts packaged in vacuum bags (of 113,50 g each), easy to use, with a
preservation time of 2 years at + 4oC.
Delivery conditions : minimum 10 bags per order. Using procedure given with the bags.
CONSULT TRIPETTE & RENAUD OR OUR LOCAL DISTRIBUTOR

REMINDER : the manufacturers reference flour samples for controlling your Chopin Alveograph (see newsletter CHOPIN TRibune No1)
are now available at your local distributors.

tripette

& renaud

PRACTICAL INFORMATION

MASTER TEST MILLING

The experimental milling of wheats allows one to
obtain flour as close as possible to industrial flours,
on the level of biochemical components and behavior
during use

Resting time from 12 to 24

hours so that the water penetrates the grains properly.
The tempering and the resting
time are selected according to
the hardness of wheat.
Experimental flours are par- 2) The milling should reproticularly important for every duce the biochemical composirheological tests, the Chopin tion of the industrial flour.
Alveograph test included.
Proteins and enzymes of the
We take the opportunity of external layers of the grain hull
the CHOPIN TRibune to that play an important part.
remind the steps to follow 3) The damage starch level
which should be respected should be comparable to that
during experimental milling:
obtained in industrial milling.
1) The preparation of wheat As a matter of fact, any excess
before milling should be damage has negative consequendone carefully:
ces on rheological tests (tenacity
Homogeneous temper- and strength overestimated with
ing of grains between 15,5 the Chopin Alveograph).
and 17 %.
4) The laboratory mill used

should be properly manufactured , in a good functionning

state and well adjusted.
The milling must be done
without overheating. The roll
type, roll setting and the gap
must be under control. The
reduction is better controlled
when it is separated from the
breaking, such as the case of
the Chopin CD I mill.
And the use of a bran finisher
is sometimes recommended to
improve the extraction rate
but especially to get the
biochemical composition of
the industrial flour.
A sum up of a report is to be
issued by the end of 95 on the
subject.

REPORT

THE HYDRATION CAPACITY OF FLOURS

The yield of a flour into baking dough has economical consequences the artisanal or industrial
baker must not neglect.
Dough yields can be expressed
by the weight of dough
obtained with 100 kg of flour.
It varies from 155 to 178 kg.
For a given dough consistency
when kneading, these yields
depend on the water absorption capacity of flours.
This
dough
consistency
depends on certain factors :
the bakers habits and the
nature of the manufactured
products.
the process, for which
mechanization requires "machinable" doughs with stronger
consistency.
the diagram and the fermentation method (with yeast,
leaven, poolish, etc ... ).
the temperature and the

humidity in the bakery.

Regarding the hydration capacity of a flour, it principally
depends on :
its initial water content
its protein content and the
quality of the proteins : flour
proteins from high quality
wheats benefit from a higher
absorption capacity.
the quantity of damaged
starch.
the pentosans.
This hydration capacity can be
measured with torque measuring mixers or estimated
with the Chopin Rapid FT,
which determines the starch
damage content in a few
minutes.

Economical incidence :
the most important quantity of dough, prepared 100 kg of our,
the gain of bread weight is important even after deduction of the
loss during baking and the cooling of the bread when taken out
of the oven.
TO CARRY OUT WITH ACCURACY ...

tripette

& renaud

PROFILE

VOLUME OF BAKED PRODUCTS

The Chopin Bread Volumeter determines
the volume of long, short or round
baked products thanks to its 2 measuring heads.

The principle is based on measurement of volume with millet

seeds ( or other equi-valent
size seeds ) displaced during
the test. This volume corresponds to the tested baked
product.
Firstly, the Chopin Bread Volumeter must be calibrated with a
standard of 1500 cm3.
Afterwards, the products to be

tested are introduced in the

precalibrated measuring head.
The user reads directly the
volume of the product in the
graduated scale from 0 to 3200
cm3 (accuracy : 50 cm3).
The Bread Volumeter is specially designed for breadmaking test and on line process
control (frozen dough producers i.e )

The equipment is fitted with

wheels to facilitate movements. It is supplied with millet seeds and the standard of
1500 cm3.
Volume of each measuring
head: 10 liters

BRIEFLY

Reply

PUBLICATIONS

Can you please send me further

informaion regarding :
Chopin Alveograph
Rheofermentometer F2
CD1/CD2 Mill
Rapid FT (starch damage, etc.)
Bread volumeter
Chopin Alveograph
other (to specify)..........................
....................................................

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Agreed distributor :........................

rheologic behavior of dough

used in industrial baking.
Some articles concerning the
Tripette & Renaud A new Chopin Rheofermentometer:
alveographic parameter: The M. DUBOIS The Chopin
Elasticity Index (Ie) Indus- Rheofermentometer Cereal
trie des c r ales No92 Foods World Vol. 30, No4,
April, May, June 1995.
April 85.
J. POTUS, A. POIFFAIT and
Summary:
R. DRAPPON. Influence of
The concavity of the alveo- dough-making conditions on the
gram has been considered, concentration of individual
for a long time, as a signifi- sugars and their utilization durcant factor for the baking ing fermentation Cereal Chemvalue of flour. For its practi- istry Vol 71, No 5, 1994.
cal use, problems were Z. CZUCHAJOWSKA
always encountered for its
objective evaluation, which
can be approached with elasUPCOMING
ticity index : Ie defined by
EVENTS
the
pressure
ratio
P200/Pmax of alveogram,
expressed in %. This elasti- AUSTRALIA :
city index is closely correla- Exhibition of the Chopin equipted with the phenomenon of ment at R.A.C.I. Cereal Chemelasticity, of dough observed ists Conference - GRAINTEC
in baking and biscuit indus- booth from September 10th to
tries. Thus, the classic 15th 1995 in Adelaide.
a l v e o g r a p h i c p a r a m e t e r s BRASIL :
associated with the elastici- Exhibition of the Chopin equipty index permit today, a ment at ALIM - SANGATI
better prediction of the booth from December 4th to

Tr i p e tte & Re n a u d
2 0 , ave nu e Ma rc e llin B e r t h e lo t - Z . l d u Va l d e S e i n e
9 2 3 9 6 V ille n e u ve -la -G a re n n e Ced ex 0 6 Fra n c e
T l. : (3 3 1 ) 4 7 9 8 6 0 0 2
Fa x : ( 3 3 1 ) 4 7 9 8 2 9 0 4
Di r e c to r o f th e P u bl i c a ti o n : M . J e a n P i e r r e D O L I G , E d i t o r i a l M a n ag e r : M . D e n i s V I OT

and Y. POMERANZ Gas

formation and gas retention 1.
The system and methodology
Cereal Foods World Vol.
38, No7 - July 1993.
Z. CZUCHAJOWSKA and
Y. POMERANZ - Gas formation and gas retention 11.
Role of vital gluten during
baking of bread from lowprotein and fiber-enriched
flour-Cereal Foods WorldVol.38, No7-July 1993.
Articles available at TRIPETTE & RENAUD, or at
your local distributor.

6th, 1995 in Rio de Janeiro.

SPAIN :
Exhibition of the Chopin equipment at VII Tecnical days on the
quality of Spanish Wheat -CONSULTORES CEREALISTAS
booth from October 26th to 27th,
1995 in Valladolid.
USA :
Exhibition of the Chopin equipment at AACC Technical Conference - SEEDBURO booth
from November 5th to 10th,
1995 in San Antonio - Texas.

tripette

& renaud
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