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10835 Ambassador Drive Kansas City, MO 64153 816-891-7337 Phone 816-891-7606 Fax www.ciilab.com ciisvc@ciilab.com 08/22/21 Copyright by CII Laboratory Servi ces ISO 9001 Registration 08/22/21 Copyright by CII Labo The Industry Leader 08/22/21 Copyright by CII Labo Flour Testing 08/22/21 Copyright by CII Labo Physical Dough Testing • This is the common description for the analytical tests performed on wheats that have been milled in the laboratory or flours that have been milled on full scale mills to evaluate performance and functionality of the various parameters • The tests are very similar but all measure the quality in question by holding some test parameter constant Each result provides a little different information but all are interrelated 08/22/21 Copyright by CII Labo Flour Weighing – 08/22/21 All tests begin here Copyright by CII Labo Moisture • A constant amount of flour is placed in an oven at a constant temperature for a constant interval of time to complete dryness The remaining flour is weighed back and the moisture is calculated based on weight lost • Important for various other calculations (i.e protein) flour transfer, and production mixing 08/22/21 Copyright by CII Labo Moisture Oven 08/22/21 Copyright by CII Labo Ash • How: A constant amount of ground wheat (or flour) is placed in an oven at a constant temperature for a constant interval of time The remaining residue is weighed and reported as a percentage of the total beginning weight 08/22/21 Copyright by CII Labo Ash • Ash is a measurement of mineral content of grain/flour It varies from crop year to crop year, from location to location and with different milling • It relates to how close the flour was milled to the bran coat It can be related to the performance, color and water carrying capacity of the dough 08/22/21 Copyright by CII Labo 10 Extensigraph - Rolling 08/22/21 Copyright by CII Labo 70 Extensigraph - Extrusion 08/22/21 Copyright by CII Labo 71 Extensigram 08/22/21 Copyright by CII Labo 72 Experimental Milling • Mimics the milling characteristics of a flour mill • Allows wheat samples to be milled to flour with similar starch damage characteristics of full-scale milling • Buhler mill has break passes and reduction passes 08/22/21 Copyright by CII Labo 73 Experimental Mill 08/22/21 Copyright by CII Labo 74 Bake Testing • Pilot scale testing of flours for research and development, new crop evaluation, quality control monitoring • Sponge and dough method • Straight dough • Pup loaf and Pound loaf • Cake and Cookie Bakes 08/22/21 Copyright by CII Labo 75 Bake Testing 08/22/21 Copyright by CII Labo 76 Bake Testing 08/22/21 Copyright by CII Labo 77 Seed Volume Apparatus • Measures volume, typically for baked goods such as bread, muffins, and cakes • Related to texture 08/22/21 Copyright by CII Labo 78 Seed Volume Apparatus 08/22/21 Copyright by CII Labo 79 CII Crop Quality Survey • Survey Hard Red Winter, Soft Red Winter, Hard Red Spring, and Hard White Wheat • Measure wheat and flour quality parameters for defined areas within each wheat class • HRW – 21 areas • HRS – areas • SRW – 16 areas • HWW – areas 08/22/21 Copyright by CII Labo 80 CII Crop Quality Survey - Wheat 08/22/21 Copyright by CII Labo 81 08/22/21 Copyright by CII Labo 82 08/22/21 Copyright by CII Labo 83 08/22/21 Copyright by CII Labo 84 ... that have been milled in the laboratory or flours that have been milled on full scale mills to evaluate performance and functionality of the various parameters • The tests are very similar but all... by CII Labo 49 Mixograph 08/22/21 Copyright by CII Labo 50 Mixograph – Peak Time • Peak Time – The time in minutes required for optimum dough development The maximum point on the mixing curve •... Farinogram - MTI • Mixing Tolerance Index – The difference in BU of the curve at the peak and minutes after the peak • Another measure (somewhat standardized) to indicate the mixing requirements