the brabender glutopeaktitle folie 1 author kujtim buetuen created date 10/10/2013 4:58:12 am

Copyright © Brabender® GmbH & Co. KG, 10.10.2013

The Brabender® GlutoPeakA new and rapid method

…where quality is measured.

4th Annual IAOM

Southeast Asia District Conference

October 8-10

at Asiana Saigon InterContinental

Ho Chi Minh, Vietnam

Sören Meissner

Melchers Techexport Bremen, Germany

Brabender® GmbH & Co.KG Duisburg, Germany



Farmer – Miller – Baker

Everyone is looking for an

optimal grain, flour and bread quality

The Brabender® GlutoPeak



Different influences to obtain an optimal

baking product, e.g.

Quality of raw materials

Recipe

Technological process parameters

Baking process

Customer demands

…




Criterias of raw materials

Composition (protein, moisture, ash, fat,…)

Properties of the ingredients

Final: Quality of flour

Technological processing properties

… International standards have been developed, are well defined

and used worldwide over decades.

Standards are needed to compare sample quality; „to speak the

same language“, the same procedures must be used.



Standard methods applied worldwide

AACC methods

American Association of Cereal Chemists; USA

ICC standards

International Association for Cereal Chemistry; Austria

ISO

International Organization for Standardization; Switzerland

National standardsGB-T China / RACI Australia / FTWG Great Britain /

IRAM Argentina and more





What happened if something went wrong?

Less or bad quality of products

Bad batch: causes unnecessary production cost

Inefficient production: means demotivation of

employees




What happened if something went wrong?

Additional costs for disposal of rejected products

Increasing time pressure at agreed product delivery

Most important: your customers get unhappy




Important

There is no good and no bad flour

in the market.

It is our aim to find

the right application and usage for it.




How to check the quality of grain and flour?

Absolute values (e.g. moisture, protein,…)

Rheological values (water absorption, dough stability,..)

Quick methods (e.g. NIR)

Practical methods (e.g. Brabender® 3-Phase-System)

…



Milling Moisture NIR Mixing Stretching Gelling






The Brabender® 3-Phase-System

Farinograph®

Extensograph®

Amylograph®




The Brabender® Farinograph®

85 years successful on the market -

worldwide


Phase 1: Dough mixing


AACC standard 54.-21, ICC standard 115/1, ISO 5530-1, 5530-2, …

Farinograph®-AT

Key question: Water absorbtion and how stable isthe dough during mixing?

Water absorbtion

Protein quality

Enzyme activity (Proteases)

Mixing stability





Example: Evaluation ICC 155/1 Farinograph



Sigma mixer

S 300 and S 50

Standard test

300 or 50 g flour

Sigma mixer S 10

For small samples

10 g flour

Other mixers on special request

Usual standard mixers at Farinograph®




1. Standard software to run international

standard test like ICC, AACC or others

2. Additional software options beside the

standard Farinograph® test, e.g.

Correlation software

Variable speed (0-200 min-1)

Create own speed profiles (Speed/times)

Create own temperature profiles

Create own evaluations/methods

LIMS – Laboratory information management system



Phase 2: Dough resting and stretching


Key question: Can the dough hold gas?

Wheat quality

Stretching behaviour

Effect of additives

Extensograph®-E

AACC standard 54-10, ICC standard 114, ISO 5530-2, …



Influences of additives – 5 concentrations

25 ppm addition 10 ppm addition no addition



Ascorbic acid



Phase 3: Gelling of starch

AACC standard 22-10, ICC standard 126/1,… Amylograph®-E

Key question: Can the starch absorb the water during baking?

Enzyme activity (Amylases)

Gelling behaviour of starch

„Video“ of starch gelling, not just picture



1000

200

400

600

800

AU

Low enzyme activity

Enzyme activity fine

Enzyme activity too high

Viscosity


Amylograph®-E




New instrument – new method


Brabender® GlutoPeak (GP)

A new rapid method

In addition to the

Brabender® 3-Phase-System

Rheological „fingerprint“ of the flour

after minutes

Additional info for additional benefit




Measures flour, wholemeal flour, vital gluten, baking mixes

Special application for wafer flour

High correlation to protein content and baking volume

Small sample size (3-10 g)

Results within some minutes (1-10 min.)

Easy handling





Measuring system

High speed performance

Special paddle geometry

Stainless steel paddle and bowl

Temperature controlled bowl and sample

Patented




The principle

Preparing of a slurry with test material and water

Gluten will be separated by the mixing and aggregates

The temperature and speed are kept constant

After a time (depending from the property of the sample),

the gluten aggregates = the torque rises up

Further mixing destroys the network = the torque decreases





The principle

Most important are

• the peak time and

• the maximum height of the curve

Strong gluten: short peak times with high peaks

Weak gluten: late peak times with low or even no peaks

The flours can be rated due to their different peak

maximum times and peak heights.






8 g of flour or

wholemeal flourLiquid

PCTORQUE

Suspension

High Speed

Results by

Evaluation software

Correlation software





Retention

Time (RT)

Peak

Value

(PV)

Classification

Strong flour (bread)

short RT

high PV

Weak flour (biscuit)

long RT

low PV

Wafer flour

very long RT

no PV

Description of the results





Description of the evaluation

Retention time (RT) (Peak maximum time)

Time required for gluten to aggregate and exhibit

maximum torque on the paddle before breaking down

Peak value (PV)

Maximum torque in BU (Brabender® Units)

High peak: High content of strong gluten

Low or no peak: Low content of gluten





NEW

Some results from scientific research





Hard wheat: Correlation between

wet gluten [%] and torque generated with the GlutoPeak





Time [min]

Torq

ue [B

U]

Farinograph®

Water absorption

Alveograph

W-Value

Bread volume

NEWNew ways in flour Analysis

Brabender® GlutoPeak®



Wate

r absorp

tion

Farinog

raph

®[%

]

Torque Peak [BU]

New ways in flour Analysis

Brabender® GlutoPeak® - Water absorbtionNEW



Time [min]

Torq

ue [B

U]

Farinograph®

Water absorption

Alveograph

W-Value

Bread volume


Brabender® GlutoPeak® NEW



Alv

eo

gra

ph

W-v

alu

e

Torque Peak [BU]


Brabender® GlutoPeak® - Alveograph W-valueNEW



Time [min]

Torq

ue [B

U]

Farinograph®

Water absorption

Alveograph

W-Value

Bread volume


Brabender® GlutoPeak® NEW



Torq

ue P

eak [B

U]

Volume [ml]


Brabender® GlutoPeak® - Baking test (10g procedure)NEW



Summary

Optimization / standardization of flour quality requires standard procedures and high quality instruments

Flour can be well defined by the Brabender® 3-Phase-System

Additional rapid method GlutoPeak available for the first „quality fingerprint“

Constant and good flour quality reduces additional costs and waste in bakeries

Optimizations of technological processes are possible

Optimum and constant baking quality can be achieved





Benefit forMilling industry

Constant and better flour quality

Higher flour price possible

Customer loyality through quality

Baking industry

Preventing adverse production batches

Higher market share

More baked goods by choosing better flours

Customer loyalty through consistent product quality




Brabender® Duisburg: Application laboratory


1930 2013



Training, sample testing, new developments, research, co-operations…


There is no bad flour existing in the world, only the correct or wrong application.

Brabender is your worldwide partner to find out the appropriate application purpose.

For your satisfied customers,

your high quality standards,

your successful market presence.

Brabender – 90 years innovation, quality, and reliability.





Thanks for your attention

For any further discussion please visit us at

booth 23



the brabender glutopeaktitle folie 1 author kujtim buetuen created date 10/10/2013 4:58:12 am

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