DE102006049493A1 - Method for measuring the consistency of rye dough - Google Patents

Abstract

The invention relates to a method for measuring the consistency of rye dough by determining the water absorption of rye flour, which is characterized in that a measured amount of water is supplied during mixing in a mixer of a predetermined amount of rye flour, wherein the rotational frequency of the Mixelementes between 40 and 80 Rpm, the starting temperature of water and flour is> 20 ° C, the increasing torque acting on the mixing elements during the addition of water is recorded and recorded, and from the time of reaching a maximum torque value the measuring process is continued for the period> 10 minutes.

Description

The The invention relates to a method for measuring the consistency of Rye dough by determination of the water absorption of rye flour.

such Investigations were for Wheat has already been scientifically conducted with great intensity, taking especially the rheological methods to a worldwide standard were developed. As a measuring device enforced and found worldwide recognition of the Grabender already in 1933 developed Farinograph. The kneader this Farinographers with two opposing or also co-ordinated Kneading is only for visco-elastic doughs designed. The resistance is measured the dough is produced in the course of kneading against the kneading tools.

The change This resistance with increasing Teigentwicklung is of the Farinographers continuously as a change of torque in the Kneader drive measured and recorded.

While wheat dough as already mentioned, through the formation of a glue net show visco-elastic behavior, can be seen in Roggenteigen plastic properties. About that In addition, rye dough is much stickier. These changes the dough structure have a significant impact on the further processing steps, on the selection of the machines to be used, on the fermentation times and on the baking process.

To in the 90's left the science It tells the practitioner how much water a dough is made of Rye flour could be produced.

task The present invention is a method of the aforementioned Specify type, by measuring the water absorption capacity the Determine exactly the properties of rye flour or rye dough can.

The Invention solves this task according to the characterizing Part of claim 1, characterized in that in a mixer of a given Amount of rye flour a previously measured amount of water during the Fed to Mixens is, with the rotational frequency of the Mixelementes / mix elements between 40 and 80 rpm, the initial temperature of water and flour> 20 ° C that is increasing in the course of water addition acting on the mixing elements Torque is measured and recorded and from the time of Achieving a torque maximum value of the measuring process for a Period of> 10 Minutes is continued.

in the Contrary to corresponding measurements with wheat flour with the above mentioned Farinographen is the first time in the present process a blender (P 600 from Grabender) used with dough hook.

With this mixer it is possible to analyze the required water absorption, taking the water absorption to achieve the so-called rheological optimum of a rye flour product without and with enzyme additives is determined.

there the amount of water needed in the mixer is determined from a defined amount of rye flour (with a specific Moisture) to make a dough that is in the final consistency 6 Nm. The consistency is the kneading resistance, which during dough preparation on dough hook, with constant speed rotates, occurs (see above).

It Over the course of development, it has turned out to be optimal Turning frequency of the dough hook should be 63 rpm.

The Output temperature is preferably 25 ° C, in the course of kneading by shear and internal friction Final value of about 31 ° C is reached.

Of the Blender has one Knetkessel, in the 600 g of rye flour with a certain moisture content (Default is 14%).

The Weighing must be at a correspondingly higher Moisture be corrected accordingly.

In a dropping funnel is filled with 450 ml of water having a temperature of 25 plus minus 1 ° C. Also the kneading kettle (which can be two-walled) and The flour contained therein should have this temperature.

The Flour is premixed according to the procedure for 1 minute. The amount of water from 450 ml from the dropping funnel is running Kneader added within 2 minutes. Thereafter, kneading is continued for 1 minute.

To The engine is switched off for 1 minute and the walls of the kneading kettle with plastic scraper scrapped within 1 minute.

alternative it is envisaged that this scraping process will continue during the Kneading can be done continuously and automatically.

The engine is then turned on again in the first alternative and the mass another 10 minutes kneaded.

The proper finish consistency is achieved when it is added after 15 minutes 6 +/- 0.15 Nm is. 0.15 Nm corresponds to the corrected water absorption 1%.

As from the attached Diagram of consistency change over the Time gives, after the start of kneading and the addition of water a strong consistency increase measured, but then back down sharply. This has its cause in that in the area of the kneading hook first a dough lump forms, which has taken up little water and thus a high consistency having. If, over time, the remaining water is added will, this lump is again thinner, so that the consistency decreases. Then follows the phase in which the homogeneity of the dough increases, until a first maximum in consistency is achieved.

in the present diagram falls then the consistency seems to return to 0. But that has the cause that here the engine of the kneading hook is turned off and the wall the kneading bowl is freed from adhering dough.

If the scraping of the dough pieces from the bowl edge during the addition of water continuously takes place, can be dispensed with the switching off of the engine.

To When the engine is switched on, the dough then reaches the actual consistency maximum. Now all components are homogeneously mixed together. The kneading process is then continued for about 10 minutes, with a slight consistency drop down to the final consistency of 6 Nm.

With Help of the described method is the processability of the Dough ensured.

Except pure Rye dough can also be a mixture of rye and other flours or additives be tested.

Claims (12)

Method for measuring the consistency of rye dough by determining the water absorption of rye flour, characterized in that a measured amount of water is added during mixing in a mixer of a predetermined amount of rye flour, wherein the rotational frequency of the mixing element is between 40 and 80 rpm, the outlet temperature of Water and flour> 20 ° C, measured and recorded during the addition of water increasing, acting on the mixing elements torque is recorded and recorded from the time of reaching a maximum torque value, the measurement process for the period> 10 minutes. Method according to claim 1, characterized in that that the rotation frequency is 63 rpm. A method according to claim 1 or 2, characterized in that the outlet temperature is 25 ° C and the final temperature is 30 ° C +/- 1 ° C. Method according to one of claims 1 to 3, characterized that the consistency of the dough at the end of the measurement a torque value of 6 Nm +/- 0.15 Nm corresponds. Method according to one of claims 1 to 4, characterized that uses a planetary blender with a bowl-shaped blender container as mixer becomes. Method according to one of claims 1 to 5, characterized that the blender container double-walled and tempered. Method according to one of claims 1 to 6, characterized that 600 g of flour filled in the blender and within 2 minutes 450 ml of water supplied become. Method according to one of claims 1 to 7, characterized that at least one dough hook is used as the mixing element. Method according to one of claims 1 to 7, characterized that the water is supplied by means of a dropping funnel. Method according to one of claims 1 to 9, characterized in that the flour to be tested in the blender Pre-mixing for 1 minute before starting to add water becomes. Method according to one of claims 1 to 10, characterized that after completing the water supply the motor of the mixer is switched off and the wall of the blender be freed by scraping off adherent dough, after which the Mixing continued becomes. Method according to one of claims 1 to 10, characterized that while Mixing in the water supply phase simultaneously scraping the Mixbehälterwand he follows.