RU2192637C2 - Method for determining baking qualities of wheat flour - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves drying in weight loss measurer of two weighed portions of wheat flour at temperature of 100 C to obtain constant weight; kneading dough from 25 g of flour and 15 g of water for 10 min; providing dough proofing for 1 hour; weighing four dough portions of 2 g weight; rolling obtained portion and drying in weight loss measurer in isothermal mode with following measuring of current moisture content at initial drying stage; selecting from resultant data two values differing one from another by no more than 0.5%; comparing these values with wheat flour baking quality chart. EFFECT: reduced labor intensity and test time. 1 dwg

Description

 The invention relates to the baking industry, in particular to weight measurements with indicator devices and the processing of flour and flour products.

There is a method of determining the quality (baking properties) of wheat flour, based on a test laboratory baking of bread according to the standard method according to the requirements of GOST 27699-88 [1]. To do this, take a strictly defined number of ingredients: baking wheat flour according to GOST 26574-85 [2], as well as salt, yeast and water, based on the dry substance in the flour (for each grade). Dosing of raw materials, including water, is by weight. The dough is kneaded manually or on a laboratory dough mixing machine, while the temperature of the dough should be +30 ... + 32 ^o C, relative humidity from 80 to 85%. The dough is fermented in a thermostat at an air temperature of +32 ^o C for 170 minutes and baked in a laboratory oven at a temperature of +200 to +230 ^o C for 28 to 55 minutes, depending on the type of flour.

 The disadvantages of the existing method for determining baking properties are significant time and labor costs, the need for accurate dosing of raw materials and maintaining the temperature and humidity conditions, the dependence of all the above parameters on the type of flour, as well as the presence of subjective errors and subjective assessments of organoleptic and physical parameters by the operator.

Another indirect way of determining the quality of flour is a method based on determining the quantity and quality of gluten in flour according to the requirements of GOST 27839-88 [3]. The following equipment is required for these tests:
- a device for washing gluten MOK-1;
- laboratory mixer KL TL1-75;
- water dispenser DVL-3;
- device U1-UFK for molding gluten;
- gluten deformation meter IDK-1;
- stabilizer of water temperature U1-ЕСС-60;
- laboratory balance in accordance with GOST 24104-88;
- glass liquid thermometers;
- glassware;
- clock.

 To determine the quantity and quality of gluten, the dough is kneaded for 15-30 minutes, the gluten is washed on the MOK-1 device or manually for 70-90 minutes, and the quality of crude gluten is determined on the IDK-1 device. The total time for determining the quantity and quality of gluten is about 3 hours.

 The amount of raw gluten in flour and its quality indicator in arbitrary units are directly related to the baking properties of flour, which are characterized by the “STRENGTH" of flour, giving a broader picture of the quality of gluten and the activity of proteolytic enzymes.

 Distinguish between “strong” and “weak” flour [4], p. 10.

 A “strong” flour contains a lot of good quality gluten, and the proteolytic enzymes in it are less active. Therefore, it has a high gas and shape-holding, as well as water-absorbing ability. Bread from “strong” flour is obtained with a larger volume, with better porosity and good shape. The yield of bread is greater.

 “Weak” flour has opposite properties. Bread from it is obtained with poor baking properties. "

 After determining the quality indicators of flour (including gluten) for compliance with the requirements [2], determine the volumetric yield and form stability of bread by conducting test laboratory baking [1] at the enterprises of the milling industry, the list of which is annually approved by the Ministry of Procurement and the Ministry of Food Industry [2 ].

 The disadvantages of this method for determining the baking properties of flour are significant labor costs, the use of special equipment mentioned above, the duration of the tests and the fact that trial laboratory baking can be carried out only at certain enterprises [2].

 The technical result of the claimed invention is to reduce labor costs, reduce test time.

The specified technical result is achieved due to the fact that in the method for measuring the baking properties of wheat flour, two pieces of wheat flour are dried in a mass loss meter "Evlas" at a temperature of 100 ^o C to constant weight, the dough is kneaded for 10 minutes from 25 g of dried flour and 15 g of water, test dough for 1 hour, weighing 4 pieces of dough weighing 2 g each, rolling out the resulting sample, drying it in the Evlas mass loss meter in isothermal mode, followed by measuring the current moisture of the samples at the beginning of the drying process, the selection of the obtained results of the two humidity values, the value of which differs by no more than 0.5% and to compare these values with the graph determine the baking properties of wheat flour.

 In the claimed method, the determination of the baking properties of wheat flour is carried out using a mass loss meter (mass fraction of the substance) when heated - IPM "Evlas" (SAP passport 022.00.00.000-01 PS, Stavropol, 1996).

The method is based on the individual properties of flour to give moisture for a certain period of time at the beginning of drying at a certain time interval with an isothermal process (T ^o C - const).

 The method is as follows.

Two samples of flour are dried on a mass loss meter "Evlas" in mode 2.15 to constant weight at a temperature of 100 ^o C and mix thoroughly. Then, a weighed portion of dried flour weighing 25 g with an accuracy of 0.01 g is weighed and poured into it 15 g with an accuracy of 0.01 g of distilled water. The dough is thoroughly mixed from this mixture for 10 minutes and placed in a sealed ceramic dish for 1 hour to stand.

 The mass loss meter (IPM) is calibrated and calibrated with two paper towels. After that, a test sample weighing 2 g is weighed, evenly distributed on a napkin from the center, covered with a second grid and carefully rolled out with a cylindrical rolling pin or any round object. The resulting “pie” is placed on the IPM “Evlas” receiver, a mode code of 0.25 (with a constant time of 10 minutes) is set, and humidity is measured. Measurements are made in a row on four samples. From the obtained results of humidity measurements, two are selected whose values differ by no more than 0.5%, and according to the schedule attached to the IPM, the baking properties of the flour sample are determined. An approximate graph for determining the baking properties of wheat flour is shown in the drawing.

 Implementation of the claimed method for determining the baking properties of wheat flour will allow you to determine the baking properties of flour with a minimum investment of time without trial baking.

Sources of information
1. GOST 27669-88. Baking wheat flour. Laboratory test baking method.

 2. GOST 26574-85. Baking wheat flour. Technical conditions

 3. GOST 27839-88. Baking wheat flour. Methods for determining the quantity and quality of gluten.

 4. I.V. Reuter. Bakery production. Technological reference book "Technique", Kiev, 1966.

Claims (1)

A method for determining the baking properties of wheat flour, which involves drying in a weight loss meter "Evlas" two weights of wheat flour at a temperature of 100 ^o C to a constant weight, kneading dough for 10 minutes from 25 g of dried flour and 15 g of water, curing dough for 1 h, weighing 4 pieces of dough weighing 2 g each, rolling out the resulting sample, drying it in the Evlas mass loss meter in isothermal mode, followed by measuring the current humidity of the sample at the beginning of the drying process, choosing from the obtained results wet two values, the value of which differs by no more than 0.5% and a comparison of these values with the schedule for determining the baking properties of wheat flour.