R&D & Flour Analysis
Falling Number • Why is this important ? - Determination of - amylase in grain and flour. - Affects product quality. - Control of malt or fungal enzyme addition.
Falling Number-Method • Method – Measuring the resistance of a flour and water paste to a falling stirrer. – Recorded as an index of enzyme activity and the results are expressed in time as seconds.
Falling Number enzyme ในแป้งมผี ลอย่างไรกบั ผลติ ภณั ฑ์ ? • Result – Falling number • <150 sec = Risk for sticky bread crumb. (sprout damaged wheat or flour) • 200-250 sec = Optimum level for bakery type • >350 sec= Risk for dry bread crumb and diminished volume. (Minimum enzyme)
Falling Number enzyme ในแป้งมผี ลอย่างไรกบั ผลติ ภัณฑ์ ?
Falling Number enzyme ในแป้งมผี ลอย่างไรกบั ผลติ ภณั ฑ์
Glutomatic ทางานอย่างไร?
Gliadin ? Extensible Gluten 80% water insoluble “can form dough” Endosperm contains 2 types of Protein Non Gluten 20% Albumin + Globulins water Soluble -cannot form (Denature) dough”
What is function of gluten in the flour ?
Minolta chromameter • Why is this important ? – Affects the color of the finished product. • Method – Determined by measuring the whiteness of a flour sample with the Minolta chroma meter.
Minolta chromameter สาคญั อย่างไร ?
Amylograph : ใช้สาหรับหาอะไร?
Amylograph : For testing flour gelatinization behavior, Enzyme activity heating
AMYLOGRAPH Gelatinization
AMYLOGRAPH Bread with Flour of Different Enzyme Activity >1,000 AU 430 AU 110 AU
ค่า Farinograph นาไปใช้อย่างไร?
ค่า Farinograph นาไปใช้อย่างไร? • Why is this important ? - Characterizing differential flour types - Used to predict processing effect. - Used to parameters in formulation to estimate the amount of water required to make a dough. - Used to predict finished product texture characteristics.
ค่า Farinograph วดั อะไรได้บ้าง? • Result - Determines dough and gluten properties of a flour sample. - Results include absorption, arrival time, stability time, peak time, departure time, and mixing tolerance index.
ค่า Farinograph
ค่า Farinograph
Extensograph- นาไปใช้อย่างไร?
Extensograph- นาไปใช้อย่างไร? (7) • Why is this important ? - Determining the gluten strength and Bread- making characteristics. - Effect of the fermentation time and additives on dough performance can be also be evaluated.
Extensograph - วดั ค่าอะไร? • Result - Determining the resistance and extensibility of a dough by measuring the force required to stretch the dough with a hook until it breaks. - Resistance to extension is measure of dough strength.
Extensograph- วดั ค่าอะไร? • Result - Extensibility indicates the amount of elasticity in the dough and its ability to stretch without breaking.
EXTENSOGRAPH Evaluation 660000 5 cm Resistance to BU Extension 2200 4400 550000 6600 8800 110000 112200 114400 mm116060 440000 330000 220000 110000 0 00
660000 5 cm Resistance to BU Extension 2200 4400 550000 Extensibility 400 6600 8800 110000 112200 114400 mm116600 330000 220000 110000 0 00
660000 Maximum BU 5 cm Resistance to 550000 Extension 2200 4400 440000 Extensibility 330000 6600 8800 110000 112200 114400 mm 116600 2200 110000 0 00
660000 5 cm Maximum BU 2200 4400 Resistance to 550000 Extension = Ratio Number 440000 Extensibility 330000 6600 8800 110000 120 114400 mm 116600 220000 110000 0 00
Extensograph
หาค่า pH ของแป้ง cake ทาไม?
หาค่า pH ของแป้ง cake ทาไม?
SRC PPยp9ตอบไดPr นพ
Viscometer- เคร่ืองวดั ค่าความหนืด
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