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