ENGINEERING FOR RURAL DEVELOPMENT Jelgava, 24. -26.05.2017. [601708]

ENGINEERING FOR RURAL DEVELOPMENT Jelgava, 24. -26.05.2017.

1 FARINOGRAPHIC PARAME TER VARIATION OF THE DOUGHS FROM WHEAT FL OUR
WITH THE AMOUNT OF W ATER ADDED
Gheorghe Voicu1*, Gheorghe Constantin2, George Ipate1, Paula Tudor1,
1University Politehnica of Bucharest, Romania ; 2High School "Nicolae Iorga" Nehoiu , Romania
*[anonimizat]
Abstract. In this paper we present the rheological properties of dough made from wheat flour FA -480 (0.44 –
0.48% ash content) and water in different proportions relative to the flour used (from 55% to 65% in increments
of 2.5 %) acco rding to exp erimental research . Moisture content of flour was 11.7 -12.0%. Measurements were
made in laboratory conditions, using an electronic Brabender Farinograph (according to methods AACC 54 –
21.01 and AACC 54 -50.01), and a kneader with planetary spiral arm equipped with torque transducer and a
proper strain gauge. For five types of dough characteristics were analyzed data obtained farinograph curves and
shape parameters for variation curves or torque shaft. It was observed that with increasing amounts o f added
water content for both equipment fell doughy, and the values given for dough prepared with planetary stirrer are
lower compared to that pr epared by Brabender farinograph . Also, there was an ascending variation for the values
of stability time of th e dough prepared with the planetary mixer, in relation to water added from 55% to 57.5%
(from 1.3 to 2.5 minutes), and a descending variation for water proportions from 57.5% by 65% (from 2.5 to 1.4
minutes), while for the doughs tested with Brabender Farinograph was found a slightly descending variation of
these values (from 2.3 to 1 ,3 minutes).
Simultaneously, in the paper are presented and other farinographic parameters obtained in our experiments.
Keywords: wheat flour, water added, dough mixer, farino graphic characteristics, flour quality.
Introduction
There are cases where the technological process of baking flour destined not have the necessary
technological characteristics conversion into finished products of appropriate quality for both natural
causes and not due to storage conditions were establishe d as norms , [1-4]. These discrepancies can be
remedied both mills wheat and bread factories by adding additives and ingredients to compensate for
lower qualities of wheat or flour .
But there are cases wh en, on the technological flow, improperly used information provided by the
laboratories of the respective factories, both inadvertently and the misinterpretation of this
information . One of this information refers to the ability of hydration (or absorption ) of water to flour
in question , [2,3,5].
Flour hydration ability or capacity to retain water is an important property that determines the
yield flour dough . From the flour which absorbs more than 60% water gives a slow fermenting dough
and therefore maint ains its shape well during the final fermentation and baking . From the flour which
absorbs low as 54% water dough is formed quickly, but as rapidly degrades during the final
fermentation and the finished product emerges widened , [3-7].
Flour hydration abil ity is equivalent to the amount of water that is added to one hundred
kilograms of flour (14% moisture) to obtain fermented dough a specific consistency in certain well –
established working conditions , [3,5,6,7] .
The ability hydration flours has values vary according to the assortment of flour: flour consumer –
ch = 58 -64%; for semi -milled flour – ch = 54 -58%; for white flour – ch = 50 -55%. It is a property that
influences yield technological flour in the dough and in the finished products, the ability to fo rm and
retain gases during preparation of the dough, the mechanical properties of dough made from a
particular type of flour , [7-10]. Flour particle size influences the capacity of its hydration, the
rheological characteristics of gluten and dough, amyloli tic enzyme activity on the uptake of bread .
It is known, both in theory and especially in practice every day, that adding an amount of water
larger relative to flour in bowl mixer dough obtained as soft and sticky, with an adhesion higher side
of the tank, so that he will come off harder on them . Meanwhile, a dough with a moisture content
lower than the absorbency of the flour will be harder kneaded and worked on the technological flow
production , [7,9] .
This paper proposes emphasizing behavior kneading whe at flour, depending on the content of
water added (in percentage from 55% to 65% compared to flour in steps of 2.5%) by tests so using

ENGINEERING FOR RURAL DEVELOPMENT Jelgava, 24. -26.05.2017.

2 farinograph Brabender and a kneader usual pastry Dito Sama BE5 equipped with a torque transducer
shaft drive and data acq uisition system .
Materials and methods
Methodology experiments using farinograph Brabender, is consistent with the method AACC 54 –
21.01 [7] of dough rheologic experiments and method AACC 54 -50.01 to determine the absorption
capacity of the flour and the in structions in the technical manual of the machine . A white wheat flour
was used FA -480, with an ash content of about 0.44 -0.48% of the mill Spicul S.A. Vedas, Romania, in
2010 wheat production in southern Romania . Moisture content was determined within the limits of
9.86-11.20%. Temperature of the flour used was 24 -25°C (ambient laboratory), and t he water
temperature was 32 ± 2 °C (water is heated and maintained at a constant temperature in a
thermostatically controlled water bath) .
In the case of mixer plan etary Dito Sama BE5, the dough was kneaded for 11 minutes (something
more than the real kneading bread dough such a kneader) and speed arm spiral was set at the same
value as that of Brabender farinograph arms, ie 60 -62 rev / min, but the drive wheel speed was slightly
higher due to the actuation mechanism hypocycloidal (about 110 rev / min) . For the time specified
there were torque variation curves (obtained after processing in LabView program), which are
interpreted by the computer software. The quantitie s of distilled water, added were the same for both
devices: 55%; 57.5%; 60%; 62.5%; 65% to wheat flour. It was used a quantity of flour 1 kg .
Results and discussion
The farinograph curves obtained by experiments with Brabender farinograph for mentioned
doughs are shown in Fig.1, and the torque variation curves mixer Dito Sama shaft BE5 in Fig.2 .
From the farinograph curves have been extracted values of the farinograph parameters
(characterizing the rheology of dough formed) for the time development of the d ough DA (min),
stability S (min), degree of softening DS (FU), consistency (normal) NC (FU) the absorption capacity
of the flour (Brabender farinograph required) WA (%) elasticity E (FU), the farinograph index of the
dough FQN, and the values of these para meters are shown in table 1 .
Table 1
Farinograph parameters variation of dough with the amount of water added to the kneading
Rheological characteristic At Brabender farinograph At Dito Sama BE5 mixer*
55%
water 57,5%
water 60%
water 62,5%
water 65%
water 55%
water 57,5%
water 60%
water 62,5%
water 65%
water
Development Time, min 1.9 1.8 1.8 1.7 2.3 0.8 1.4 1.4 0.7 1.2
Stability Time, min 2.3 1.9 1.3 1.3 1.3 1.3 2.5 2.4 1.4 1.4
Degree of softening , FU
Degree of softening , ICC
method (12 min after pea k) 125

134 148

160 136

157 116

134 79

91 16

– 54

– 19

– 40

– 33

–
Farinogra phic index FQN 25 24 25 25 36 – – – – –
Consi stency (norma l) CN, FU 795 703 622 548 452 556 571 552 367 290
Moment peak, FU 928 805 682 598 477 593 593 578 384 323
Water added, %
Water absor ption (correc ted
for 500 FU) 55.0

62.5 57.5

62.6 60.0

63.1 62.5

63.1 65.0

62.9 55.0

– 57.5

– 60.0

– 62.5

– 65.0

–
Elasticity, FU (after 10 min) 82 57 47 39 27 57 40 33 37 41
Consisten cy coefficient k f 0.86 0.87 0.91 0.92 0.95 0.94 0.96 0.96 0.95 0.90
Equivalence coefficient k = k mixer / kfarinograph 1,093 1,103 1,054 1,032 0,947
* Because of the curve unevenness of the values shown are approximate

ENGINEERING FOR RURAL DEVELOPMENT Jelgava, 24. -26.05.2017.

3

Fig. 1. The farinograph curves obtained from the experimental farinograph Brabender for
different water contents added

For proper hydration of the flour, make corrections related apparatus for estimating and proper
interpreta tion of other parameters but mainly we watched the behavior of dough with different
amounts of water added .
Also, the degree of softening of the dough is shown in the the farinograph curve s and Table 1 for
10 minutes while kneading and kneading time was 12 minutes (according to the method ICC, [11]).
For experimental stand (with Dito Sama kneader BE5) curves of torque shaft kneading arm are set
similarly to those in the farinogr aph Brabender (where 1 UF = 0.01 N ∙ m).

ENGINEERING FOR RURAL DEVELOPMENT Jelgava, 24. -26.05.2017.

4

Fig. 2. The farinograph curves obtained from experimental measurements with Dito Sama
kneader BE5 for various w ater contents added

The analysis of the farinograph curves obtained at farinograph Brabender, it appears that during
the development of the dough has a slightly decreasing trend with the increase in the amount of water
added until a percentage of water a pproximately equal to the capacity of moisture, but immediately
after the development time increase significant . So if at first because of added water percentage from
55% to 62.5%, dough development times require 1.9 -1.7 minutes at a rate of 65% added wate r (over
hydration capacity of the flour that is 62, 9%), development time increases to 2.3 min .
On the stand experimental development time is relatively uniform, hydration particles of flour and
form the dough taking place in a relatively short time all ex perimental samples, a slight deviation from
doughs containing added water by 55%, or 62.5% at which the dough formation and development took
place very quickly (about 0.7 -0.8 min), the other samples during the development of the dough is
within 1.2 -1.4 min .
Concerning to the stability of the dough during the kneading process it significantly reduces the
dough with added water is 55% to the dough with water in a ratio of 60% (from 2.3 minutes to 1.3
minutes), after which it remains at the same level (1.3 min dough with 60 -65% of water added to
kneading) to samples tested by Brabender farinograph . At the planetary mixer, dough stability has

ENGINEERING FOR RURAL DEVELOPMENT Jelgava, 24. -26.05.2017.

5 values about the same size (about 1.3 -1.4 min), with significant deviations in addition to evidence by
57.5% and 60% add ed water (2.4 -2.5 min) even if t hese values are not very high .
With regard to the degree of softening, it is an increasing trend of percentage of added water of
55% (which has a value of 125 uF), to 57.5% added water (when the value of 148 uF), followed by a
trend decreasing to increasing the percentage of added water, decreasing the amount of UF 79, 65%
added water . So the dough, although falls below normal consistency, kept at higher values of
consistency, with increasing amounts of water added to the knea ding. If the farinograph Brabender
values degree of softening of the dough are relatively high (measured in units the farinograph, UF) for
doughs prepared with kneader planetary Dito Sama BE5 it has values of 3 -4 times smaller, in the
range 16 -54 UF, with a sinusoidal variation . The values of the larger the degree of softening in the
experimental stand, have a doughs with 57.5% added water (the degree of softening was 54 UF) and
dough with 62.5% added water (where the consistency of the dough decreased abou t 40 UF) .
Related dough consistency , must specify that its value is correlated with the amount of water
added, hovering around 500 UF, to the dough prepared at farinograph Brabender, with water added
about the ability of hydration of the flour (about 62.5% ). It may be noted that the dough consistency
value decreases with increasing water content added for both devices, but the values (units the
farinograph FU) presented the doughs prepared with the planetary mixer are lower compared to those
prepared with f arinograph .
In terms of quality flour measured by the index farinograph FQN (analysis the farinograph curves
and aggregated data presented in Table 1 notes that it remains roughly constant with increasing
amount of added water, from 55% to 62.5% (around FQ N value = 25), increasing the value FQN = 36
to 65% dough with water added to flour .
Measuring directly on the chart printed bandwidth to 10 minutes after start of kneading, both at
farinograph B rabender and at frământătorul planetary Could estimate the elasticity of the dough, in the
farinograph units, its values are presented in Table 1 .
It appears that the elasticity decreases with increasing water added to the kneading, rising from 82
UF 55% a dded water to 27 UF for dough with 65% water, the doughs prepared with farinograph, in
contrast to the doughs prepared with frământătorul planetary elasticity has a minimum value (about 33
UF) to 60% water added to the dough, and then increases with increa sing quantity of water at about 41
uF, 65% to the dough with added water .
Analyzing graphs in Figure 1, there is strong similarity of timing variation resistant shaft kneader
planetary profile the farinograph curves shown in Figure 2 . The width of bands va riation of the
consistency of the dough is more constant curves of traced farinograph Brabender, instead those
outlined based on data acquired from the experimental stand with kneader planetary show jumps, we
believe, because arm kneading spiral has planet ary motion, and area kneading the inside of the tub is
different from the cross -sectional area of the tank, and that the dough moved by the rotation differs
from other . It is noted that the bandwidth consistency is higher in dough with 65% added water,
prepared in planetary kneader parts for dough with the same percentage of added water, but prepared
with farinograph Brabender bandwidth (so elastic dough) is more small .
Values could not be estimated as the index of the flour FQN to the planetary mixer, as t here is no
method of reading its graphs drawn .
It has been found also tendency to decrease the degree of softening of the dough by the amount of
water added, and the elasticity thereof, the doughs prepared with the random deviations planetary arm
kneader spiral.
It can also be stated that as the amount of water added to the kneading increases dough elasticity
decreases it in doughs prepared with farinograph and show a minimum of variation in doughs prepared
with kneader planetary equipped with arm spiral , in doughs with 60% water added .
Conclusions
1. Determinations on to kneading dough moment resistance variation of wheat flour with different
amounts of water added through two different ways, using Brabender farinograph electronic and
experimental stand with the help of a planetary kneader Dito Sama BE5, showed the same allure
variation curves with slight deviations from one machine to another .

ENGINEERING FOR RURAL DEVELOPMENT Jelgava, 24. -26.05.2017.

6 2. We found a trend of changing the physical characteristics of dough with the amount of water
added (flour FA -480 with 9.85-11.2% humidity) .
3. At low contents of added water (ie 55% for flour type FA -480) and at low speeds arm kneading
the dough detaches easily from the side of the tank, compared to the cases where the water
content increases (most evident 65% water is added ), the dough remains trapped on the walls of
the tank without being drawn up to the end of the kneading process (about 10 minutes) .
4. If arm kneading speed is increased about two times, even water contents added higher (65%
compared to flour) dough emerges r elatively quickly on the walls dough, after the dough has been
developed and made at low speed arm kneading.
5. In the terms of the dough consistency (as the average / normal recorded on both devices, after the
development and formation of the dough compositi on and the peak of the curve) is the decreasing
trend .
6. In the determining the regime adopted work at kneading must take into account the amount of
water added, which obviously must be coupled with the ability of hydration of the flour used but
must know th at pasta this amount is lower and, therefore energy consumption increases
correspondingly .
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