Rheo F4
Unique solution to analyze in one single
test the dough proofing properties
Stphane OCHET, October 2013
Summary
1- Introduction
- Baking is a very complex process
- Baking : 3 essential stages
- Proofing is a key functional step
2- Rheo F4 : presentation of the device
- Principle
- How to run a test
- Results
3- Rheo F4 : market target and Rheo F4 advantages
- Target markets
- Advantages
4- Rheo F4 : key applications
5- Conclusion
2
Baking is a complex process
Baking is a complex process
Baking 3 essential stages
1- Mixing / kneading
-
Initiating bread structure
2- Fermentation / proofing
-
Developing bread structure
3- Baking
-
Setting bread structure
Proofing is a key functional step
Yeast
CO2
6
From starch to carbon dioxide
Amylase
Proofing is a key functional step
CO2 production
+
CO2 retention
Dough rising
Proofing is a key functional step
Overall dough proofing performance depends on flour
quality, yeast performance and added ingredients.
Gas production depends on :
-
Yeast
Damaged starch
Sugars, enzymes, etc
Gas retention mainly depends on :
-
Quality of gluten network
Rheo F4 Presentation of the device
Rheo F4 Gas production / retention
10
Rheo F4 Dough development
11
Rheo F4 CHOPIN standard protocol
- Test temperature: 28.5C
- Dough composition: 250g of flour, 3g (1.2%) of quickrising dry yeast (or 7g of baker's fresh yeast), 5g of salt,
adapted hydration (based on moisture and "P" value)
- Dough prepared from Alveograph mixer set at 27C (or
repeatable mixer)
- After 1min mixing, 5g of salt is added
- Sample weight: 315g
- Weight applied on the sample: 2kg
- 13min after beginning of mixing, Rheo is started
- Test duration: 3h
IMPORTANT : possibility to customize own protocol
12
Results from Rheo F4
Dough development
T1: time to maximum dough development in hours and minutes.
Hm: maximum dough development height under stress, in mm.
T2 and T'2: relative stabilization time at the maximum point located at a height
of 0.88Hm without being lower than Hm-6mm.
T2=T2-T'2= dough tolerance during proofing
h: dough development height at the end of the test
(Hm-h)/Hm: % of drop in development after 3h (case of the CHOPIN
protocol) compared with T1
13
Rheo F4 Example of results
Optimum time to
place the dough
into the oven
14
Results from Rheo F4
Gas release/porosity
Hm: maximum height of the gas release curve.
T1: time required to obtain Hm
Tx: dough porosity time (time when the dough starts to lose CO2).
Total volume: total volume of gas released in ml (A1+A2 of the curve).
Volume of CO2 lost: carbon dioxide volume in ml that the dough has lost
during proofing (A2).
Retention volume: carbon dioxide volume in ml still retained in the dough at
the end of the test (A1).
15
Rheo F4 Example of results
16
Rheo F4 The markets
Millers
Bakers
Additives manufacturers
Enzymes manufacturers
Yeast producers
Research Institutes / Universities
17
Rheo F4 main advantages
UNIQUE and COMPLETE information in one single test
Dough development
Yeast gas production
Dough porosity / permeability
Dough tolerance during proofing
SIMPLE
Total software control PC (USB)
Fully automated test: prepare the dough and then let the
system manage all analysis
Results automatically saved
Automatic creation of a certificate of analysis
ECONOMIC
Simple design, low maintenance, only one consumable
(soda lime)
18
Applications Different flours
70
Flours with different
protein contents have
different behaviors during
proofing.
Rheo F4 identifies the
optimal properties for
every products.
60
50
40
30
20
10
0
Biscuit flour (protein = 9%)
Baguette flour (protein = 12%)
Pan bread flour (protein = 14%)
80
70
60
50
40
30
20
10
0
19
Biscuit flour (protein = 9%)
Pan bread flour (protein = 14%)
Baguette flour (protein = 12%)
Applications Flours with same falling
60
number
Flours with same falling
number can show different
results during proofing.
For example, flour 2 has
higher gas retention.
Rheo F4 gives complete
and precise results directly
related to volume of the
final products.
50
40
30
20
10
0
00:00
00:30
01:00
01:30
Farine 1 FN=340
02:00
02:31
Farine 2 FN=340
70
60
50
40
30
20
10
0
00:00
20
00:30
01:00
Farine 1 FN=340
01:30
02:00
02:31
Farine 2 FN=340
Applications Yeast activity
60
Different types of yeast
give different maximum
dough development and
gas production.
Rheo F4 measures yeast
performance in their "real"
environment.
50
40
30
20
10
0
00:00
00:30
01:00
Levures sches
01:30
02:00
Axis Title
Levures
fraiches
02:31
Levures liquides
80
70
60
50
40
30
20
10
0
00:00
00:30
Levures sches
21
01:00
01:30
02:00
Levures fraiches
02:31
Levures liquides
Applications Yeast activity / Aging
effect
70
60
50
Hauteur (mm)
After 1 week at 47C,
yeast show lower dough
development and gas
production.
40
30
20
10
0
00:00
00:30
01:00
01:30
Temps (hh:mm)
7963 (tmoin)
02:00
02:31
7963 (tmoin) (47C)
70
60
50
Hauteur (mm)
40
30
100%
retention!
20
10
0
00:00
00:30
01:00
01:30
02:00
Temps (hh:mm)
7963 (tmoin)
22
02:31
7963 (tmoin) (47C)
Applications Vital Wheat Gluten
70
60
The more VWG added, the
stronger dough
development.
50
40
30
20
10
With Rheo F4, adjust
precisely the quantity of
VWG needed for optimal
dough development.
0
00:00
Flour
00:30
01:00
Flour +1% gluten
01:30
02:00
02:31
Flour +2% gluten
Flour +4% gluten
80
70
60
50
40
30
Gluten quantity
Gluten quality
20
10
0
00:00
Flour
23
00:30
01:00
Flour +1% gluten
01:30
02:00
Flour +2% gluten
02:31
Flour +4% gluten
Applications Alpha amylase
Alpha amylase increase
fermentative capacities of
dough : higher dough
development and gas
production.
With Rheo F4, identify
precisely effects of Alpha
amylase on dough
behavior.
24
Applications Salt substitutes
70
The different NaCl
replacers have very
different and sometimes
opposite effects on dough
proofing properties.
60
50
40
30
20
10
With Rheo F4, anticipate
dough behavior and fine
tune salt substitutes
addition to your formulas.
25
100
90
80
70
60
50
40
30
20
10
0
Flour 5g NaCl
Flour 5g Ksalt
Flour 5g LactoSalt
Flour 5g LX1015
Flour 5g NaCl
Flour 5g LactoSalt
Flour 5g Ksalt
Flour 5g LX1015
Applications High fiber flour
70
Flours with high
fiber/mineral content have
lower dough development
and gas retention, and
earlier porosity.
60
50
40
30
20
10
With Rheo F4, optimize
high fiber bread
formulation.
0
00:00
00:30
T65
01:00
01:30
T80
02:00
T120
02:31
T150
80
70
60
50
40
30
20
10
0
00:00
26
00:30
T65
01:00
T80
01:30
02:00
T120
02:31
T150
Applications Frozen dough
Pre-frozen dough shows lower gas production than
fresh dough. Additives may be used to correct this.
With Rheo F4, evaluate and optimize fermentative
performance of pre-frozen dough.
27
Applications Gluten free products
Rheofermentometer was
used to optimize the
mixing stage of a ricebased complete glutenfree formula
4.06 cm 3/g
3.29 cm 3/g
2.72 cm 3/g
Shorter mixing, better
volume
Gomez M., Talegon P., De la Hera E., 2013,
influence of mixing on quality of gluten-free
bread, Journal of food quality, 36:139-145
28
29
Conclusion
- Unique and complete information in one test
-
Dough development
Total gas production
Dough porosity / Gas retention
Dough tolerance during proofing
- Easy to use
-
Automated
PC driven
- Rheo F4 : The Best Solution to Control proofing and
ensure correct volume of final products
30
