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Baking Absorption of Bread Flour: Sponge Method and Dough Method

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Baking Absorption of Bread Flour: Sponge Method and Dough Method Baking Absorption of Bread Flour: Sponge Method and Dough Method Baking Absorption of Bread Flour: Sponge Method and Dough Method Sponsored by CHOPIN Technologies Jul 31 2020 The Sponge­Dough technique is one of the most well­known tests to assess the baking quality of bread flour. In practice, however, the productivity of this analysis is limited due to the time necessary for this technique and the requirement to have baking experts. The development of a reliable and fast instrumental technique to predict Sponge­Dough results would be indisputable progress. In this article, a laboratory instrument (which measures the rheological properties of dough subject to the dual stress of mixing and temperature alterations) has been employed to develop a predictive model that can approach the real "bread making" values (absorption and volume) as near as possible. The aim is to evaluate the potential to predict baking quality (Sponge­Dough method) of bread flour using the CHOPIN Technologies Mixolab 2. Method and Materials P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 1/8 Baking Absorption of Bread Flour: Sponge Method and Dough Method 7 wheat flour samples were chosen to validate the model developed. 53 wheat flour samples (Table 1) were analyzed both with the Sponge­Dough baking test (AACC 10­11.01) and Mixolab 2 (AACC 54­60.01, Table 2) by AIB. 46 wheat flour samples were chosen to develop the model. Using Minitab 15.1, statistical data analysis was performed by CHOPIN Technologies to develop mathematical prediction models (absorption and volume). Table 1. Table 2. P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 2/8 Baking Absorption of Bread Flour: Sponge Method and Dough Method Results and Discussion Thanks to correlations between prediction values and reference values for the absorption parameter or the loaf volume parameter, the model performances were assessed. The results for validation (green spot) and development (blue spot) can be seen in Figures 1 and 2. The loaf volume model has a good correlation coefficient (r2= 80%): 91% of the samples are within the tolerance. It is also worth noting that 83% of the validation samples are within the limits of the technique. Regarding absorption, the correlation coefficient which was acquired with the model developed is 86%. 83% of the validation samples are within the acceptability limits. P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 3/8 Baking Absorption of Bread Flour: Sponge Method and Dough Method These results exhibit a strong relationship between the Mixolab 2 parameters and Sponge–Dough bread making. Table 3. Conclusion The Mixolab 2 can reliably predict baking absorption and volume (sponge and dough method) of bread flour in one test thanks to these new models, in under 45 minutes (protocol Chopin +). These results provide a good alternative for the customer to assess the baking quality of bread flour. References and Further Reading PREDICTION OF AACC 10­11.01: “BAKING QUALITY OF BREAD FLOUR—SPONGE­ DOUGH, POUND­LOAF METHOD” WITH AACC 54­60.01: “DETERMINATION OF RHEOLOGICAL BEHAVIOR” AS A FUNCTION OF MIXING AND TEMPERATURE INCREASE IN WHEAT FLOUR AND WHOLE WHEAT MEAL P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 4/8 Baking Absorption of Bread Flour: Sponge Method and Dough Method This information has been sourced, reviewed and adapted from materials provided by CHOPIN Technologies. For more information on this source, please visit CHOPIN Technologies. P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 5/8 Baking Absorption of Bread Flour: Sponge Method and Dough Method CHOPIN Technologies Address 20 avenue Marcelin Berthelot Villeneuve­la­Garenne Cedex, 92396 France Phone: +33 (141) 475 048 Visit Website Related Profiles KPM Analytics AMS Alliance Process Sensors Corporation Sensortech Systems, Inc. Sightline Process Control Inc. Unity Scientific Recent Tweets Bakerpedia’s Lin Carson invited Arnaud Dubat, Chopin Technologies, at her P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 6/8 Baking Absorption of Bread Flour: Sponge Method and Dough Method “Thursday Thought Leadership” series. Tha… https://t.co/Ir9ZA0jNOw Aug 14 2020 1:51pm Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. Find out more here:… https://t.co/ugUOPLGk3W Aug 11 2020 11:05am RT @UnityScientific: A new month is upon us—that means it's time for the latest #CerealScience #Events Calendar from our #industryinsider @… Aug 6 2020 6:07am View all tweets For nearly 100 years, CHOPIN Technologies, a subsidiary of KPM Analytics, has specialized in methods and equipment for ensuring the quality of cereal, flour, and related products. We offer products and services for professionals in the cereal industry to aid in performing analyses in order to meet the requirements, regulations, and specifications of customers. Manufactured in France and Sold Around the World Our equipment is manufactured in France and is distributed throughout the world via a network of 60 distributors who are specifically chosen for their expertise in the cereal industry. An innovative company, we dedicate 10% of our revenue to research and development. This practice benefits our customers through the creation of solutions and services that are often unique in the cereal industry and adaptable to each stakeholder and customer according to their needs. Quality is Our Goal The quality of our equipment and the precision of their performance is recognized by P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 7/8 Baking Absorption of Bread Flour: Sponge Method and Dough Method numerous international standards, such as ISO, EN, Afnor, AACC, ICC, etc. CHOPIN Technologies implements and maintains a Quality Management System which conforms to ISO 9001: 2015. P Saved from URL: https://www.azom.com/article.aspx?ArticleID=19478 8/8.
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