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Bread volume is a very important feature shown not only in the quality of the basic raw material which is flour, but also connected with the technological process of bread production dependent on personnel and the condition of the machinery.
The laboratory volumeter is used for testing volume of oblong or oval bread. The instrument's operation is based on the measurement of millet grains equal to the volume of the tested bread. The instrument is used in bakery industry laboratories for quality control of bread and technological processes. The quality of the used flour has an influence on the volume of the bread. The larger volume of bread, the better its quality.
The general-purpose volumeter is built with two containers (an oblong and oval one) connected to each other with the glass tube equipped with two separate scales for laboratory volumeter from 0 to 3200 ml. The instrument is filled up with millet grain in quantity adjusted to the level of „0”. The measurement itself consists in putting a sample of bread into the top container and turning the instrument 180 °, and then reading the level of grains on the scale corresponding to the volume of the particular sample of bread. The quantity of the pushed out grain is equal to the tested bread volume expressed in millilitres
Technical parameters
dimensions - 1600 x 700 x 700 mm
weight - 21 or 24 kg
filling - millet grain
scale - 0 – 1200 (test baking) ml or 0 -3200 ml (industrial baking)
Construction
container for oblong and oval bread (volumeter 0-3200 ml)
pouring pipe of gate valve for millet level regulation
container connector
instrument base
axis of rotation
wheels with brake
reading scale
Bread volume calculated for 100 g of bread
Vśr
V100 = ------- × 100 ml
g
where:
Vav - average volume in ml
g - mass in grams of 1 piece
The volumetric efficiency is calculated from the following formula:
a × b
x = -------
c
where:
x - volume per 100 g of flour (volumetric efficiency)
a - bread volume in ml
b - dough efficiency (weight of dough obtained from 100 g of flour)
c - dough weight formed for baking in grams.
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