N5

NEWSLETTER FOR FLOUR PRODUCERS

TRibune
FLASH
From now on, visit the CHOPIN web site:

AND USERS

http://www.chopin-sa.com
The "real" value

NEW PRODUCT
All of the different analysis methods based on rheology bring into play the "real" characteristics of the dough related to mixing. Only with the Chopin bubble, simulating the dough bubbles produced during bread fermentation, is the dough tested in real three dimensional conditions. Thus the Alveographic test is as close as possible to the real world. Still, in order to complete the range of applications for this method, it was necessary to develop a protocol for constant consistency and an apparatus adapted to these constraints. Now this is done. More than 10 years of research and testing have been required for answering this expectation because rheology is a science of experience. With the Consistograph, a great step forward has been made in monitoring of our flours properties in the real world. Can this tool participate in your success ! J.P. DOLIGE Chairman

THE ALVEOGRAPH NG ...

More than an update, the Alveograph NG is a new apparatus offering numerous improvements to the model MA 95.

Besides a new modern appearance, it offers these advantages : - Completely automatic inflation of the dough patties, not requiring any manual

operation (thus the measurement is simplified and the results are more reliable); - Complete automation of cooling of the kneader

and Alveograph sections (control and regulation are built in) ; - Future conversion into the Alveo-Consistograph is possible. s

... AND THE ALVEOLINK NG

Designed to be connected to any Alveograph of type MA 82 up to MA 95 and also to the Alveograph NG, this new version of the Alveolink includes two measurement channels. These 2 channels allow connection of 2 Alveographs in parallel, regardless of which type they are. The memory capacity of the apparatus has been increased to save up to 200 Alveograph tests. T h e C h o p i n Consistograh and AlveoConsistograph also utilize a modified version Alveolink NG for curve recording and result calculation. The Alveolink software is adaptable, providing multiple choices for the user. s
Group

NEW PRODUCT

THE CHOPIN CONSISTOGRAPH

The Chopin Consistograph measures the water absorption capacity of flour in order to run the Alveographic test at an adapted hydration (or constant consistency). It also is used to study the behavior of the dough during mixing process.

FIGURE 1

HC

Pr MAX H2O HYDCCMS HYDCC15 HYDHCMS HYDHC15

As another option the user can perform Alveographic tests at adapted hydration (or constant consistency) by using the water absorption capacity determined by the initial Consistograph Test. Constant consistency Alveograph Tests, which were the goal in developing the Consistograph, are highlighted in this issue of the CHOPIN TRibune (see opposite page). the option to run another Consistograph Test using the water absorption capacity determined during the first test. This operation allows verification of the absorption result of the first determination. It also charts the curve development at the chosen constant consistency. Figure 4 shows typical mixing curves obtained on flours having different strengths. This measurement requires only 8 minutes. The Consistograph is a stand alone system which can fit into any laboratory, equipped with an Alveograph or not. Furthermore, Chopin offers the complete solution, the new Alveo-Consistograph, which gives you the benefit of all of the combi -ned applications of the Alveograph and of the Consistograph in one machine. s FIGURE 4
CONSTANT CONSISTENCY (or adapted hydration ) Strong Medium Weak

Measurements : As an initial test, the user mixes a dough at the classic alveograph hydration (76.47 % hydration on dry matter). The Alveolink NG records the pressure curve as shown in figure 2. The higher the flour absorption capacity, the higher the maximum pressure (Pr Max)
Group

Pressure

Time y=1.0501 x -0.0285 R2 = 0.92 Hydration

Pressure Time

Description Figure 1 shows the basic principle of the Consistograph. Its basis is the mixer of the Alveograph NG, to which several modifications have been made : - a pressure sensor is located on the side of the mixing bowl ; - the classic single arm mixing blade is replaced by a new double arm blade ; - the mixer side plate is fitted out with a rod, which prevents the dough from resting ; - the pressure information is directed to an Alveolink NG equipped with special software that permits charting the pressure development in real time, and performs all necessary calculations .

will be. This Pr Max value is converted into an absorption capacity, at a predetermined dough consistency. This measurement requires only 5 minutes. Figure 3 compares the Consistograph results obtained on numerous wheat flours coming from all around the world to the hydration determined with an apparatus such as the Brabender Farinograph. As a second test, the user has FIGURE 2
PrMAX

CONSTANT HYDRATION

Hydration

FIGURE 3

NEW PRODUCT

THE ALVEOGRAPH AT ADAPTED HYDRATION (OR CONSTANT CONSISTENCY)

For a few years, the "hardest" wheats have sometimes appeared to be relatively under hydrated during classic tests performed at constant hydration. Thanks to the Consistograph,CHOPIN now proposes a new Alveograph method at constant consistency .
History: The Alveographic method has always been based on the preparation of a dough at constant hydration ( see CHOPIN TRibune N4, "example of application"). As the result of several years of research, Chopin has developed the Consistograph, to determine the correct quantity of water to add to flour for a desired dough consistency. Method : As several scientists have demonstrated, the constant consistency alveography is only of interest for the "hardest" wheats, those that appear to be relatively under-hydrated in mixing in the classic Alveograph method. The method proposed by CHOPIN is based on an initial test with the Consistograph at constant hydration. Any flour showing a PrMax value higher than a pre-selected maximum value should be studied at constant consistency. In this case, the Alveolink NG will calculate the quantity of water to be added to the flour for obtaining a dough having the desired consistency. If the PrMax value is below the limit, the classical protocol remains valid. In the case of a wheat that should be corrected, the Alveographic protocol remains identical, except for the addition of more salt solution. Results : Figure 1 shows different wheats tested according to the two protocols (classical with constant hydration (HC) or at constant consistency (CC)). The hardest wheats, also the highest in starch damage, always show a decrease of the P value. The G (or L) value often has a tendency to increase. However it can remain stable and even sometimes decrease... Figure 2 shows tests performed on mill stream flours. This shows clearly that the more starch damage in a flour (more reductions), the bigger the difference between the two curves. Conclusion : Alveography at constant consistency adds a noteworthy "plus" especially for the "hardest" wheats. It does not replace the existing protocol but it is aimed to complement it.The Alveo-Consistograph, a complete solution proposed by CHOPIN, lets the operator measure the water absorption capacity of flours, study the behavior of doughs during mixing, and also perform classical alveography and constant consistency alveography with only one instrument. s FIGURE 2
150

Breaking head
100
A (HA) 55,5%

50

A (HC) 50%

0 0 150 50 100 150 200 250

Reduction head
100
B (HA) 56,5% B (HC) 50%

50

0 0 150 50 100 150 200 250

Reduction end
100
C (HA) 60,1% C (HC) 50%

50

0 0 50 100 150 200 250

FIGURE 1
150 140 130 120 110 100 0 90 0 80 0 70 0 60 0 50 0 40 0 30 0 20 0 10 0 0 0

FRANCE
CAMP CC CAMP HC

140 120 100 80 60 40 20 0

FRANCE
FAB CC FAB HC

50

100

150

50

100

150

140 120 100 80 60 40 20 0 0 0

ITALY
ITA A CC ITA A HC

140 120 100 80 60 40 20

0 0

CHILE
CHI CC CHI HC

50

100

150

50

100

150

Group

SERVICE

JOIN A CHECK SAMPLE SERVICE FOR ALVEOGRAPH :

It is important for each Alveograph user to join such a service in order to be able to frequently check the quality and the validity of the results, and to correct possible problems. So far, we have the knowledge of three independent international services, organized respectively by the BIPEA (origin France), by the AACC (origin USA), and by the CIPEA (origin Argentina). The BIPEA service offers 10 samples yearly, the AACC service offers 6, and the CIPEA service offers 3. For more information or to join one of these check samples services, please contact directly : BIPEA Mr. Grard SCOTTI 6-14 av. Louis Roche 92230 Gennevilliers-FRANCE Tl: + 33 1 4733 5460 Fax: + 33 1 4086 9259 AACC (see note 1) Dr. Elwood CALDWELL 3340 Pilot Knob Road St. Paul, MN 55121-2097 USA Tl: + 1 612 454 7250 Fax: + 1 612 454 0766 E-mail: aacc@scisoc.org CIPEA Mr. Manuel AREVALO Av. Chorroarin 965 1427 Buenos Aires ARGENTINA Tl: + 54 1 552 4346 Fax: + 54 1 552 1833 Note 1 : Office in Europe : AACC-Europe, Broekstraat 47, 3001 Heverlee, BELGIUM Tl: + 32 16 20 40 35 Fax: + 32 16 20 25 35 E-mail:aacc.europe@ pophost.eunet.be

FOCUS
Reply
Can you please send me further information regarding: t Alveograph NG t Alveolink NG t Consistograph t Alveo-Consistograph t Rheofermentometer F3 t CD1/CD2 Mill t Rapid FT (starch damage, etc...) t Bread Volumeter Other (to specify) -----------------------------------------------------------------------------My need is: t immediate t 6 month t 12 month

FORTHCOMING EVENTS :
South Africa: Process Industry Exhibition, June 3 to 5, Kayalami, Johannesburg, and SAAFOST Intimation Congress Exhibition, Sept. 2 to 4, Wheat Board, Pretoria, LABWORLD Pty.Ltd booth. ICC International Conference, Sept 4 to 7, Pretoria. Germany: ICC International Symposium, CHOPIN booth, June 10 to 13 , Detmold. England: Quality Systems & Instrumentation for Cereal Processors, June 9 to 11 , UMIST NIAB, june 24, Cambridge,CALIBRE CONTROL INTERNATIONAL Ltd booth. Argentina: FITHEP97, TECNOPAN, GRANOTEC booth, june 16 to 20, Buenos Aires. Australia: RACI, GRAINTEC booth, Sept.14 to 19, Perth.

t Please send me 1 copy of the newsletter Name :-----------------

Name ------------------------------------------Company ------------------------------------Address-----------------------------------------City---------------------------------------------Country ----------------------------------------Tel----------------------------------------------Fax ---------------------------------------------Agreed distributor :---------------------------

Bulgarie: BULCONTROLA, Stand TRIPETTE & RENAUD AGRO, 27 au 30 mai 97, Sofia. Chile: VIme Seminario Internacional Avances Tecnologicos en el control de calidad y tratamiento de harina, June 16 to 20,GRANOTEC Chile S.A., Santiago. VIIme Seminario Internacional Avances Tecnologicos en Molineria, Oct. 20 to 24, GRANOTEC Chile S.A., Santiago. China: CEREAL & OILS, TRIPETTE & RENAUD AGRO booth, Nov. 3 to 7, Beijing. Colombia: ASOCOLPAN, ENZIPAN DE COLOMBIA booth, June 21 , Bogota. Spain: IXme Journadas Technicas de la Molineria, CONSULTORES CEREALISTAS booth, Oct. 30 and 31, Zaragoza. France: Journe Technique de la Boulangerie et des Industries de Cuisson, TRIPETTE & RENAUD AGRO booth, June

4, Paris. Journes Techniques ITCF, TRIPETTE & RENAUD AGRO booth, June 11 to 12, Boigneville. Peru: ALIMENTARIA 97, GRANOTEC PERU S.A. booth, September 24 to 27, Lima. Poland: POLAGRA 97, FRACOP booth, Oct. 2 to 7, Poznan. Portugal: XIVme Journes Techniques des Laboratoires des Crales, TECNIMIL Ltda booth End of June 97, EPAC, Lisbon. Romania: TIB97, UNICOMP SRL booth, sept. / oct., Bucarest. Turkey: UNTEK Fair, KEMAL KANTAR booth, Oct. 16 to 19, Istanbul. USA: AACC Technical Conference, SEEDBURO EQUIPMENT Booth, Oct. 12 to 16 , San Diego (California).

Tripette & Renaud Group 20, avenue Marcellin Berthelot - Z.I du Val de Seine 92396 Villeneuve-la-Garenne Cedex 06 France Tel.: (33) 01 41 47 50 88 Fax: (33) 01 47 92 28 27 http://www.chopin-sa.com Director of the Publication: M. Jean Pierre DOLIG, Editorial Manager: M. Dominique LE GIGAN Composition and publishing: Mercury Consultants-France FREE DISTRIBUTION
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