Method

Doughs to be tested can be prepared according to a standard or variable recipe. However, they have to be mixed with a defined mixer (Farinograph®, Do-Corder) at the same test conditions

Depending on the dough making process the dough stays in the fermentation cabinet for a certain time. Between proofs, the dough is rounded in the ball homogenizer, so that the influence of manual handling is reduced to a minimum.

The Maturograph records the fermentation behaviour of a dough during the proving time by means of a sensing probe which touches the dough.

With periodically loading and unloading the sample the elasticity of the fermenting dough is recorded.

Maturograph

The Maturograph is used to determine the proving properties of the dough. In a temperature-and humidity-controlled cabinet the various phases of fermentation are recorded automatically.

The Maturograph measures the change in volume and elasticity of the dough during proving in an air-conditioned chamber. The instrument automatically records the individual stages of proving and shows

• Final proving time
• Proving stability
• Elasticity
• Dough level

Application

The combination of Maturograph and Oven Rise Recorder makes it possible to record all the criteria of the baking process. The measurements show the proving and baking behaviour of a dough.

With these instruments it is possible to test real flour quality, the influence of flour treatments, and the changes in the recipe.

Maturograph and Oven Rise Recorder provide reproducible test results. Furthermore 14 single tests may be conducted by one person per day.

Additional Equipment: Ball Homogenizer
(see next tab)

Ball Homogenizer

Application

The instrument mainly serves for rounding and shaping pieces of dough for the e.g. standard baking test in compliance with EC Regulation No. 824/2000, Annex V “Method for determining the Non- Stickiness of the Dough Obtained from Common Wheat“. Also the instrument will be used for preparing pieces of dough for the test with the Brabender® Maturograph and Oven Rise Recorder.

Principle

The dough prepared in the Brabender® Farinograph®-E is weighed according to the prescriptions of the standard, placed into the molding box of the ball homogenizer, and covered with the cover plate.

When the instrument is switched on, the round base plate rotates excentrically relative to the molding box, thus rounding the dough to a homogeneous ball. The prescribed rounding time can be set at the timer (0 – 30 s). When the preset rounding time has elapsed, the motor stops automatically.

Due to the transfer of contact heat at exact temperature control, the temperature can be determined at any point of the curve. Therefore, errors can be detected and corrected. The standard baking test only shows the result of baking. With the Oven Rise Recorder you see also what happened during baking.

Method

While in the Maturograph the final proof, i. e. the time when the dough has to be put into the oven, is recorded, a separate piece of the same dough rests in the fermentation cabinet of the Maturograph. This dough encounters the same fermentation time as the other piece, however, without the periodical loading being applied. At the point of maximum maturity this dough is put in a metal basket and placed in the Oven Rise Recorder.

Oven Rise Recorder

The Oven Rise Recorder records the change in volume of a dough during the entire baking process. The dough is heated within a temperature-conditioned oil bath. The Oven Rise Recorder measures and records the buoyancy of the dough due to the increase in volume. The diagram shows

• Dough Volume
• Baking Volume
• Oven Rise
• Final Rise
• Peaks (when gas escapes)

Principle

The metal basket (A) containing the dough is immersed in the oil bath and its suspension hook connected to the scale head (B) which in turn is linked to the strip chart recorder (C). The oil temperature is controlled by the thermoregulator (D) and increased from 30 to 100°C within 22 min. This corresponds to the typical temperature curve in the interior of a bread. A circulation pump (E) ensures that the temperature is kept uniform throughout the oil bath.

While warming up, the volume of the dough increases and the piece rises in the oil bath. This action is densed by the scale system and recorded in oven rise units on the strip chart recorder.

Additional Equipment: Ball Homogenizer
(see prior tab)

Fermentograph

Application

The Brabender® Fermentograph measures CO² development during dough fermentation which mainly depends on the yeast quality. Apart from that, the influence of the recipe and of additives can be tested.

Principle

The Fermentograph operating principle is based on measuring the rise of a piece of dough during yeast fermentation due to the formation of carbon dioxide (CO²).

A piece of dough of a well-defined weight is filled into a rubber balloon which is immersed into a temperature-controlled water bath. The change in volume due to CO² formation causes a certain rise which is measured as loss in weight by means of a measuring spring and recorded on a mechanical line recorder.