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The fermentograf laser device by Sadkiewicz is designed to test and record fermentation properties of flour and yeast and allows the determination of the flour's ability to trap CO2 generated during dough fermentation, as well as the determination of the gas generation ability of the flour.
Application
- testing fermentation properties of flour from wheat, rye and triticale in scientific and research units
- determination of the propelling force during yeast quality evaluation in yeast factories
- management of technological processes on the basis of tests conducted simultaneously on two raw materials i.e. flour and yeast in industrial bakeries
During technological processes in the bakery industry, alcohol fermentation and milk fermentation are especially important. Alcohol fermentation takes place in wheat dough as a result of activity of enzymes included in baking yeast (maltase and zymase) on carbohydrates, and ethyl alcohol and carbon dioxide is formed at the final stage:
C6 H12 O6 ® 2 C2 H5 OH + 2 CO 2
The quantity of carbon dioxide produced during the process reflects the intensity and the flour's susceptibility to fermentation and the raw material quality. This effect has fundamental technological significance, especially in processes where a recipe does not include a sugar addition. Therefore, the knowledge of the flour's ability to generate carbon dioxide facilitates technological processes with avoidance of errors and losses. Carbon dioxide in dough has an influence on the aeration of pieces and the final bread volume. Low gas generation ability of flour means that the bread volume is small and bread crust colouring is weak. The quality of baking yeast affecting dough growth is of some significance as well. Therefore, evaluation of yeast usefulness is based on the function of yeast in the bread production process. The basic parameter of yeast quality evaluation is the determination of the propelling force expressed in raising (growth) time of dough having standard composition, being in standard conditions and under the influence of tested yeast. It allows the determination of the activity of the whole yeast enzymatic system (maltase and zymase) to determine suitability and quantity needed for correct fermentation. The standard assumes determination of the average values of Ist, 2nd and 3rd rush of dough raising time, and the sum of (Ist, 2nd and 3rd rush) dough raising times that is the fermentation activity that should not exceed 140 minutes for good yeast, although it is assumed that the maximum value should not be higher than 150 minutes (PN-A-79005). Requirements also specify dough raising times which should not exceed 80 minutes for the Ist rush, and not more than 45 minutes for the 2nd rush.
The determination procedure is simple and involves preparation of dough from appropriate quantity and quality of flour, salt, water and the analysed yeast in the kneading machine. The prepared dough (description of kneading machine in the „test baking” section) is put into the baking tins to be inserted into the incubator heated to 35ºC. Sensors put on the baking tins and connected to the signalling device inform about the growth without necessity to open incubators and waiting time.
The fermentograf type Laser device by Sadkiewicz is useful in the management of fermentation processes in bread production where both, yeast and flour (two basic ingredients) are used.
The instrument allows the obtaining of information defining the flour's ability to trap gas generated during dough fermentation, as well as information on the gas generation ability of flour. Thus, the national fermentograf can be used for testing dough properties and yeast quality.
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Characteristics of the fermentograf chart type Laser device
Vc – volume of CO2 trapped in dough
Vc + V CO2 – total quantity of CO2 trapped and evolved from dough
Vc – volume at the critical point
Chart A defines the quantity of gases trapped in the dough with a visible critical point. It is a structure -developing property defining the ability to trap gas (CO2) by dough, determining the optimal dough aeration when a suitable quantity of the evolved carbon dioxide is ensured.
Chart B indicates the quantity of gas (CO2) generated during fermentation versus time. This is the quantity of fermentation substrate sufficient during the aeration process of dough to generate the quantity of gas corresponding to the flour's ability to retain it. Such a feature of flour is called gas generation or fermentation ability of flour.
Chart C critical point crucial in straight-line production of bread and should be adapted.
Test method
The test method involves preparation of dough from 280 g of the tested wheat flour, 5 g of the tested yeast, 4 g of salt and 160 ml of water. Filling the test container with dough is performed using the volume feeder, which is a part of the fermentograf's accessories. The fermentation process is carried out for several hours with simultaneous record of data enabling precise evaluation and interpretation of:
- chart of gases trapped in the dough
- chart of evolved gases
- critical point crucial in straight-line production of bread and should be adapted (with yeast dose) to the set times of fermentation chambers in belt-system production of bread.
Technical parameters
- dimensions – 330 x 450 x 370 mm
- weight - ca 8 kg
- temp. range: measuring temp. 35 oC
- power - 24 V
- device work with computer PC
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