Dr. Jayne Bock will discuss some of the challenges for producers of gluten-free products and introduce some analytical solutions that can help improve product consistency and quality.
Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The type of flour affects the final product. All-purpose flour is suitable for many baked goods due to its average protein content. Cake flour produces tender cakes and cookies due to its low protein. Pastry and bread flours have specific protein levels suited for pastries or bread baking respectively. Self-rising flour contains leavening agents for convenience. The protein in flour interacts with water and heat to produce gluten for structure.
The document summarizes the structure and composition of corn. It discusses that corn originated in Mexico and Guatemala and is the third most important grain worldwide. It then describes the different parts of the corn kernel, including the pericarp, endosperm, embryo, and aleurone layer. The document also outlines the main types of corn such as flint, flour, dent, sweet, and popcorn corn and notes their distinguishing characteristics.
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
The document describes 5 methods of bread making: straight dough, no time dough, salt delayed, sponge and dough, and ferment and dough. The straight dough method mixes all ingredients and ferments the dough for a predetermined time depending on flour strength. The no time dough method only ferments briefly to develop gas and condition gluten. Salt delayed adds salt later in the process to speed fermentation. Sponge and dough creates a pre-ferment ("sponge") with some ingredients that is fermented for 16-17 hours before adding remaining ingredients. Ferment and dough makes an initial pre-ferment ("ferment") to give yeast a head start in dough with ingredients that slow fermentation, like milk.
The document provides an introduction to food microbiology. It discusses how microorganisms can cause food deterioration by utilizing nutrients and producing enzymatic changes. It also discusses the importance of microorganisms in food processing and preservation as well as foodborne illness and spoilage. The document then describes various microorganisms important in food, including molds, yeasts, bacteria, and viruses. It provides examples of both beneficial and spoilage microorganisms and discusses how spoilage occurs.
The rheology of dough is attributable to gluten proteins like gliadin and glutennin. Glutennin chains contribute mainly to dough elasticity through extensive cross-linking, while gliadin contributes more to extensibility with limited cross-linking. Bonding like disulfide bonds between cystine and cysteine amino acids also contribute to dough elasticity. The addition of salt increases dough rigidity through ionic bonds. Hydrogen bonds increase dough plasticity and extensibility in small molecules but can lead to elastic or rigid structures in macromolecules. Various weak bonds also contribute to dough elasticity and plasticity.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The type of flour affects the final product. All-purpose flour is suitable for many baked goods due to its average protein content. Cake flour produces tender cakes and cookies due to its low protein. Pastry and bread flours have specific protein levels suited for pastries or bread baking respectively. Self-rising flour contains leavening agents for convenience. The protein in flour interacts with water and heat to produce gluten for structure.
The document summarizes the structure and composition of corn. It discusses that corn originated in Mexico and Guatemala and is the third most important grain worldwide. It then describes the different parts of the corn kernel, including the pericarp, endosperm, embryo, and aleurone layer. The document also outlines the main types of corn such as flint, flour, dent, sweet, and popcorn corn and notes their distinguishing characteristics.
This document discusses the manufacturing process for glucose biscuits in India. It begins by introducing different types of biscuits produced in India, with glucose biscuits making up 44% of the market. It then provides an overview of the key ingredients in biscuit production like flour, sugar, fats, milk, water, salt, and leavening agents. The document outlines the basic biscuit manufacturing process of premixing, creaming, mixing, moulding, baking, cooling, stacking, and packing. It also discusses how maillard reactions and caramelization impact flavor development in biscuits during baking.
The document describes 5 methods of bread making: straight dough, no time dough, salt delayed, sponge and dough, and ferment and dough. The straight dough method mixes all ingredients and ferments the dough for a predetermined time depending on flour strength. The no time dough method only ferments briefly to develop gas and condition gluten. Salt delayed adds salt later in the process to speed fermentation. Sponge and dough creates a pre-ferment ("sponge") with some ingredients that is fermented for 16-17 hours before adding remaining ingredients. Ferment and dough makes an initial pre-ferment ("ferment") to give yeast a head start in dough with ingredients that slow fermentation, like milk.
The document provides an introduction to food microbiology. It discusses how microorganisms can cause food deterioration by utilizing nutrients and producing enzymatic changes. It also discusses the importance of microorganisms in food processing and preservation as well as foodborne illness and spoilage. The document then describes various microorganisms important in food, including molds, yeasts, bacteria, and viruses. It provides examples of both beneficial and spoilage microorganisms and discusses how spoilage occurs.
The rheology of dough is attributable to gluten proteins like gliadin and glutennin. Glutennin chains contribute mainly to dough elasticity through extensive cross-linking, while gliadin contributes more to extensibility with limited cross-linking. Bonding like disulfide bonds between cystine and cysteine amino acids also contribute to dough elasticity. The addition of salt increases dough rigidity through ionic bonds. Hydrogen bonds increase dough plasticity and extensibility in small molecules but can lead to elastic or rigid structures in macromolecules. Various weak bonds also contribute to dough elasticity and plasticity.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
Hamutal (Tula) Schieber recently talked about Food Trends at a conference. A version of this presentation is available here:
It is true that speed or ease of preparation, convenience, taste, indulgence and health are not new trends. But each of these considerations has changed significantly in the last decade and especially after the Coronavirus Pandemic, and we reviewed how consumers perceive them. Furthermore: who influences consumers today? How do consumers decide what is healthy and what is a treat, whether to make a meal or buy it, whether to go to a store or buy online? What external factors influence the choice of brands and packaging - such as trends, social media, independent production, craftsmanship, ethics, sustainability, contribution to society?
Following document includes data regarding all nine cereal grains. it includes discussion on the
Physical properties
Rheological properties
Chemical properties
Thermal properties
It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties.
It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e
1. Gelatinization
2. Retrogradation
Different types of mixers used in baking industryHabib Ur Rehman
The document discusses different types of mixers used in the baking industry. It describes continuous mixers, batch mixers, vertical or planetary bakery mixers, horizontal bakery mixers, and spiral bakery mixers. For each type of mixer, it provides details on how they work, their advantages and disadvantages. The key types discussed are vertical or planetary mixers, which use an orbital motion, horizontal mixers which have beaters that move horizontally, and spiral mixers which have a spirally shaped agitator.
This document discusses different types of milk including soft curd milk, vitaminized/irradiated milk, fermented milk, rehydrated milk, recombined milk, and humanized milk. It provides details on the characteristics, methods of preparation, advantages and disadvantages of these milk types. The document also discusses requirements for milk to remain stable without deterioration and be safe for consumption.
The document summarizes a student's presentation on determining the wet gluten content of wheat. It outlines the aim to test wheat gluten levels, describes the apparatus and reagents used including brine solution and flour samples, and explains the principle that a brine solution is used to obtain insoluble gluten protein. It then details the procedure of mixing flour with brine, washing away starch and soluble proteins, and weighing the residue of gluten to determine percentage. The results are interpreted based on standard levels, and the conclusion is that the wet gluten test provides information on wheat's protein quantity and quality required by the food industry.
This document summarizes the process of bread production. It begins by describing bread fermentation, where yeast converts sugars to carbon dioxide and alcohol, causing the dough to rise. The history of bread making and common types of bread are then outlined. The document proceeds to discuss key aspects of the bread making process including ingredients, flour types, yeast varieties, mixing steps, fermentation, shaping, proofing, baking and cooling. Common bread formulations and properties of bakers' yeast are also summarized.
This is the second session of the food science basics course developed by foodcrumbles.com. This session focusses on food chemistry. We'll be discussing atoms, molecules, drawing of molecules and the most prevaltent molecules in food (carbohydrates, fats & proteins).
The course sessions are meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This document provides information about wheat milling and wheat flour production. It discusses the milling process which uses plansifters and purifiers to separate wheat into bran, germ, and endosperm. It describes how roller mills are used to further grind the endosperm into different grades of flour based on extraction rate. The document also covers composition changes during milling, permitted flour treatments, and applications of air-classified wheat flour.
This document discusses wheat and flour production. It begins by explaining that flour is obtained from wheat and is important for baking. Wheat quality depends on soil, seeds, climate and farming techniques. There are three main types of wheat - hard, soft, and durum - which are used to produce different types of flour suitable for breads, pastries, or pasta. The document then goes into detail about the properties of hard and soft wheat flours and their uses in baking. It also discusses other types of flour and the wheat and flour production process.
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
This document discusses quality control and food safety. It begins by defining food safety as handling, preparing, and storing food to prevent foodborne illness. It then lists several ways to achieve food safety, such as cleaning surfaces and maintaining hygiene. The document goes on to define quality control as maintaining standards in manufactured products. It discusses three key principles of quality control in the food industry: raw material control, process control using systems like HACCP, and finished product inspection using various tests. Finally, it provides an overview of total quality management, outlining its focus on customer satisfaction and eight key principles.
This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
This document discusses the development of superior quality bread wheat at KALRO. It outlines the various quality parameters considered in wheat breeding such as milling characteristics, protein content, gluten strength, enzymatic activity and end-use quality. Breeding activities involve screening large numbers of lines for yield, disease resistance and quality from early generations to national performance trials. The goals are to identify wheat varieties that meet the quality requirements for various end uses like bread, pasta and regional dishes while maintaining high yields.
This document provides remedies for common faults in baking cookies, bars, brownies, and muffins. For cookies, potential issues include spreading too much or too little, being tough or over or under browned. Solutions include using butter instead of shortening, adjusting baking sheet type, and dough temperature. For bars, issues could be uneven or over/under baking, and remedies involve proper pan size and mixing. Brownies may crumble on cutting; solutions are full cooling and sawing the knife. Muffin faults include overmixing batter, not greasing pans, overfilling cups, and over/under baking; remedies involve proper mixing, greasing, filling, and bake time/testing.
This document provides information about the confectionery industry of Z.A. Food, including their products, ingredients, equipment, and processing methods. Z.A. Food is a leading manufacturer of confectionery products in Faisalabad, Pakistan. They produce items like lollipops, center-filled candies, bubble gum, toffees, and sixers. The document describes the key ingredients in these products, the equipment used in processing, and provides high-level overviews of the manufacturing processes for items like bubble gum, sixers, hard candies, and lollipops.
Dairy cream separation is a crucial process in the production of various dairy products, contributing to the creation of items like butter, cream, and milk with varying fat content. This method involves the extraction of cream from milk, which is rich in butterfat and imparts a smooth, rich texture and flavor to numerous culinary creations. The cream separation process is typically achieved through centrifugation or gravity-based methods, depending on the scale of production and the desired outcome.
Centrifugation Method:
In industrial settings and larger dairy operations, centrifugation is a commonly employed technique for separating cream from milk. This process takes advantage of the varying densities of the milk components, particularly the lighter fat globules in cream and the denser liquid portion.
Milk Collection and Storage: Raw milk is collected and stored under controlled conditions to ensure its freshness and quality.
Skimming: The milk is gently warmed to a specific temperature, which aids in the separation process by reducing the viscosity of the milk. The milk is then directed into a centrifuge, a high-speed spinning device.
Centrifugation: The centrifuge spins the milk rapidly, creating a powerful gravitational force. The centrifugal force causes the fat globules in the milk to migrate toward the outer edges of the centrifuge chamber, forming a distinct cream layer.
Cream Separation: The cream is carefully collected from the upper layer of the centrifuge, leaving behind skim milk, which contains a lower fat content.
Processing: The separated cream can be further processed into various dairy products like butter, whipped cream, or other creamy delicacies.
Gravity-Based Method:
On a smaller scale, gravity-based cream separation methods are employed, often utilizing the natural separation tendencies of milk components due to differences in density.
Milk Settling: Freshly collected raw milk is allowed to stand undisturbed in a container for a certain period. During this time, the cream rises to the surface due to its lower density.
Cream Collection: Once the cream has risen to the top, it is gently skimmed off using a ladle or similar utensil. The remaining skim milk is located beneath the cream layer.
Utilization: The collected cream can be used in various recipes or processed further to create dairy products with distinct textures and flavors.
Dairy cream separation is a fundamental step in the dairy industry, facilitating the production of a wide array of products that grace our tables daily. The process is integral to achieving the desired fat content in dairy products, enhancing flavor profiles, and offering culinary versatility. Whether performed through advanced centrifugation systems in large facilities or through the simplicity of gravity separation in smaller settings, cream separation ensures that consumers can savor the richness and indulgence that dairy products bring to their meals and desserts.
Solutions for frozen dough applicationsBob Schumann
Dr. Jayne Bock discusses the challenges of producing frozen dough products and introduces analytical solutions that can help improve product consistency and reduce waste.
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
Hamutal (Tula) Schieber recently talked about Food Trends at a conference. A version of this presentation is available here:
It is true that speed or ease of preparation, convenience, taste, indulgence and health are not new trends. But each of these considerations has changed significantly in the last decade and especially after the Coronavirus Pandemic, and we reviewed how consumers perceive them. Furthermore: who influences consumers today? How do consumers decide what is healthy and what is a treat, whether to make a meal or buy it, whether to go to a store or buy online? What external factors influence the choice of brands and packaging - such as trends, social media, independent production, craftsmanship, ethics, sustainability, contribution to society?
Following document includes data regarding all nine cereal grains. it includes discussion on the
Physical properties
Rheological properties
Chemical properties
Thermal properties
It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties.
It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e
1. Gelatinization
2. Retrogradation
Different types of mixers used in baking industryHabib Ur Rehman
The document discusses different types of mixers used in the baking industry. It describes continuous mixers, batch mixers, vertical or planetary bakery mixers, horizontal bakery mixers, and spiral bakery mixers. For each type of mixer, it provides details on how they work, their advantages and disadvantages. The key types discussed are vertical or planetary mixers, which use an orbital motion, horizontal mixers which have beaters that move horizontally, and spiral mixers which have a spirally shaped agitator.
This document discusses different types of milk including soft curd milk, vitaminized/irradiated milk, fermented milk, rehydrated milk, recombined milk, and humanized milk. It provides details on the characteristics, methods of preparation, advantages and disadvantages of these milk types. The document also discusses requirements for milk to remain stable without deterioration and be safe for consumption.
The document summarizes a student's presentation on determining the wet gluten content of wheat. It outlines the aim to test wheat gluten levels, describes the apparatus and reagents used including brine solution and flour samples, and explains the principle that a brine solution is used to obtain insoluble gluten protein. It then details the procedure of mixing flour with brine, washing away starch and soluble proteins, and weighing the residue of gluten to determine percentage. The results are interpreted based on standard levels, and the conclusion is that the wet gluten test provides information on wheat's protein quantity and quality required by the food industry.
This document summarizes the process of bread production. It begins by describing bread fermentation, where yeast converts sugars to carbon dioxide and alcohol, causing the dough to rise. The history of bread making and common types of bread are then outlined. The document proceeds to discuss key aspects of the bread making process including ingredients, flour types, yeast varieties, mixing steps, fermentation, shaping, proofing, baking and cooling. Common bread formulations and properties of bakers' yeast are also summarized.
This is the second session of the food science basics course developed by foodcrumbles.com. This session focusses on food chemistry. We'll be discussing atoms, molecules, drawing of molecules and the most prevaltent molecules in food (carbohydrates, fats & proteins).
The course sessions are meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This document provides information about wheat milling and wheat flour production. It discusses the milling process which uses plansifters and purifiers to separate wheat into bran, germ, and endosperm. It describes how roller mills are used to further grind the endosperm into different grades of flour based on extraction rate. The document also covers composition changes during milling, permitted flour treatments, and applications of air-classified wheat flour.
This document discusses wheat and flour production. It begins by explaining that flour is obtained from wheat and is important for baking. Wheat quality depends on soil, seeds, climate and farming techniques. There are three main types of wheat - hard, soft, and durum - which are used to produce different types of flour suitable for breads, pastries, or pasta. The document then goes into detail about the properties of hard and soft wheat flours and their uses in baking. It also discusses other types of flour and the wheat and flour production process.
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
This document discusses quality control and food safety. It begins by defining food safety as handling, preparing, and storing food to prevent foodborne illness. It then lists several ways to achieve food safety, such as cleaning surfaces and maintaining hygiene. The document goes on to define quality control as maintaining standards in manufactured products. It discusses three key principles of quality control in the food industry: raw material control, process control using systems like HACCP, and finished product inspection using various tests. Finally, it provides an overview of total quality management, outlining its focus on customer satisfaction and eight key principles.
This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
This document discusses the development of superior quality bread wheat at KALRO. It outlines the various quality parameters considered in wheat breeding such as milling characteristics, protein content, gluten strength, enzymatic activity and end-use quality. Breeding activities involve screening large numbers of lines for yield, disease resistance and quality from early generations to national performance trials. The goals are to identify wheat varieties that meet the quality requirements for various end uses like bread, pasta and regional dishes while maintaining high yields.
This document provides remedies for common faults in baking cookies, bars, brownies, and muffins. For cookies, potential issues include spreading too much or too little, being tough or over or under browned. Solutions include using butter instead of shortening, adjusting baking sheet type, and dough temperature. For bars, issues could be uneven or over/under baking, and remedies involve proper pan size and mixing. Brownies may crumble on cutting; solutions are full cooling and sawing the knife. Muffin faults include overmixing batter, not greasing pans, overfilling cups, and over/under baking; remedies involve proper mixing, greasing, filling, and bake time/testing.
This document provides information about the confectionery industry of Z.A. Food, including their products, ingredients, equipment, and processing methods. Z.A. Food is a leading manufacturer of confectionery products in Faisalabad, Pakistan. They produce items like lollipops, center-filled candies, bubble gum, toffees, and sixers. The document describes the key ingredients in these products, the equipment used in processing, and provides high-level overviews of the manufacturing processes for items like bubble gum, sixers, hard candies, and lollipops.
Dairy cream separation is a crucial process in the production of various dairy products, contributing to the creation of items like butter, cream, and milk with varying fat content. This method involves the extraction of cream from milk, which is rich in butterfat and imparts a smooth, rich texture and flavor to numerous culinary creations. The cream separation process is typically achieved through centrifugation or gravity-based methods, depending on the scale of production and the desired outcome.
Centrifugation Method:
In industrial settings and larger dairy operations, centrifugation is a commonly employed technique for separating cream from milk. This process takes advantage of the varying densities of the milk components, particularly the lighter fat globules in cream and the denser liquid portion.
Milk Collection and Storage: Raw milk is collected and stored under controlled conditions to ensure its freshness and quality.
Skimming: The milk is gently warmed to a specific temperature, which aids in the separation process by reducing the viscosity of the milk. The milk is then directed into a centrifuge, a high-speed spinning device.
Centrifugation: The centrifuge spins the milk rapidly, creating a powerful gravitational force. The centrifugal force causes the fat globules in the milk to migrate toward the outer edges of the centrifuge chamber, forming a distinct cream layer.
Cream Separation: The cream is carefully collected from the upper layer of the centrifuge, leaving behind skim milk, which contains a lower fat content.
Processing: The separated cream can be further processed into various dairy products like butter, whipped cream, or other creamy delicacies.
Gravity-Based Method:
On a smaller scale, gravity-based cream separation methods are employed, often utilizing the natural separation tendencies of milk components due to differences in density.
Milk Settling: Freshly collected raw milk is allowed to stand undisturbed in a container for a certain period. During this time, the cream rises to the surface due to its lower density.
Cream Collection: Once the cream has risen to the top, it is gently skimmed off using a ladle or similar utensil. The remaining skim milk is located beneath the cream layer.
Utilization: The collected cream can be used in various recipes or processed further to create dairy products with distinct textures and flavors.
Dairy cream separation is a fundamental step in the dairy industry, facilitating the production of a wide array of products that grace our tables daily. The process is integral to achieving the desired fat content in dairy products, enhancing flavor profiles, and offering culinary versatility. Whether performed through advanced centrifugation systems in large facilities or through the simplicity of gravity separation in smaller settings, cream separation ensures that consumers can savor the richness and indulgence that dairy products bring to their meals and desserts.
Solutions for frozen dough applicationsBob Schumann
Dr. Jayne Bock discusses the challenges of producing frozen dough products and introduces analytical solutions that can help improve product consistency and reduce waste.
This document proposes establishing an enterprise for producing extruded food products. It discusses the objectives of creating economic and social benefits. The enterprise would have market potential due to increasing demand for convenient foods. Extrusion is described as a continuous process that uses pressure and heat to mix ingredients into a uniform product of varied shapes. Common extruded foods include snacks, cereals, and protein alternatives. The document outlines considerations for raw materials, processing, quality assurance, required infrastructure, and the nutritional benefits of extruded products like protein and fiber enrichment.
The limited availability of durum wheat and its relatively high price induce the search for alternatives that help to save costs while maintaining quality. The addition of vital wheat gluten is a viable but expensive method, and the application of hydrocolloids such as guar gum is limited to certain applications, e.g. instant noodle flour. The improving effect of specific emulsifiers and the recently discovered beneficial action of certain enzymes will be the subject of this article.
Nilesh Kajaria completed an internship project at Dr. G Wellness Pvt. Ltd. to develop a gluten-free high protein bread formulation. Through literature research and numerous formulation trials, they standardized a dough with supplemental ingredients that could trap CO2 during proofing and baking to produce a bread with high volume and texture similar to white bread. Sensory evaluation of the formulated bread found the crumb structure, taste, and softness to be satisfactory. Future work includes improving appearance and texture through mixing and additional quality checks.
Food Processing Industry - Fruits, Vegetables and Food Processing Ajjay Kumar Gupta
Food Processing Industry - Fruits, Vegetables and Food Processing (Canned Rice, Rice Cakes, Egg, Rice Flour, Butter and Margarine, Carrot, Potato Cubes, Mango Pulp, Vegetables and Fruits, Biscuits, Potato Flour, Green Chillis, Corn Sugars, Alcohol from Corn, Barley, Oats, Rye, Breakfast Cereals)
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency.
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Fruit Processing Industry in India, Processed Fruits & Vegetables, Small Scale Fruit and Vegetable Processing, Fruit and Vegetable Processing Industry in India, Fruit and Vegetable Processing Equipment, Fruit & Vegetable Processing Industry, Fruit and Vegetable Processing Methods, Process for Manufacture of Mishit Doi, Preparation of Soyapaneer, Preparation of Potato Chips, Biscuit Formulation, Preparation of Biscuits, Preparation of Tamarind Sauce, Processing Steps for Watermelon Nectars, Pretreatment of Green Chilli, Preparation of Instant Mix and Dhokla, Processing of Vegetables, Harvesting of Vegetables, Harvesting of Fruits, Processing of Fruits, Production of Cocoyam Flours, Preparation of Bread From Composite Flour of Wheat, Potato and Cocoyam, Rice Milling Machine, Plant for Making Rice Cakes, Chemical Composition of Fruits, Storage of Basmati Rice, Storage Stability of Instant Vegetable Pulav Mix, Food Dehydration and Concentration, Drying Methods and Equipment, Dehydration of Onions, Mechanical and Thermal Properties of Maize, Roasting of Coffee Beans, Canning of Chili Plums, Process for Guava Squash, Method of Preparation of Squash, Processing and Preservation of Jack Fruit, Instant Chutneys from Pudina, Preparation of Instant Chutneys, Cereal Grains, Processing of Cereal Grains, Conventional Milling, Uses of Wheat Flour and Granules, Rice, Milling, Gluten and Starch of Wheat Flour, Yeast, Baking Powders, Eggs, Baking Step, Soybean Technology, Processing in Mancozeb Residues in Apple, Use of Isabgol (Psyllium Mucilloid) Husk in Atta for Chapati Making, Dehydrated Pineapple, Frying Medium and Packaging for Potato Chips, Preparation of Plum Seasoned Squash, Mille T-Based Food Products for Diabetics, Defatted Mucuna Flour in Biscuits Formulation
"Low GI foods provide sustained energy, stabilize blood sugar levels, aid weight management, and reduce the risk of chronic diseases. Embrace healthful eating for vitality and well-being. Khoa, a key ingredient in Indian sweets, is made by simmering milk until it thickens, leaving behind solids. This traditional process preserves flavor and enhances the richness of desserts.
Unlock the latest insights in food factory engineering and design with 'Tech-Knowledge' – your guide to cutting-edge solutions and industry expertise in F&B industry."
This document provides an overview of non-dairy fermented milk products. It discusses various plant-based milk alternatives made from cereals, legumes, nuts and how fermenting these materials can improve their organoleptic and nutritional properties. The key points covered include:
- Fermenting plant-based milks with lactic acid bacteria, bacilli or yeasts can develop unique flavors, enhance nutritional profiles and improve digestibility.
- Different plant materials like soy, almonds, oats have varying protein, fat and carbohydrate contents which influence the texture and taste of dairy analogs.
- Processing techniques like soaking, blanching, milling and enzymatic treatments can impact
This document outlines a research plan to study the effect of different dehulling machines and hydrothermal treatments on the milling properties of buckwheat. The objectives are to determine the engineering and nutritional properties of buckwheat, study the effect of different dehullers on buckwheat milling properties, and study the effect of pre-treatments on buckwheat properties. Methodology includes using various dehullers and pre-treatments, analyzing properties, and collaborating with other institutions. The results could help optimize dehulling machines and treatments to improve buckwheat kernel recovery and encourage buckwheat cultivation.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
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capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
This document summarizes the extraction and utilization of starch from potato chips scrap in different industries. It discusses that potato scrap contains 20-40% starch which can be extracted and used in various applications like ethanol production, animal feed, textiles, packaging, cosmetics and more. Two case studies are presented showing how extracted potato starch can be used to improve the quality of maize and cassava starch gels and bread by reducing syneresis and maintaining moisture during storage. Various techniques for extracting and modifying starch properties like ozone treatment, high pressure processing, ultrasound etc are also summarized.
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This document summarizes a study that evaluated cookies made from blends of wheat flour, cocoyam flour, and soybean flour. Various flour blends were tested at different ratios. The study measured the proximate composition, functional properties, physical properties, and sensory properties of the cookies. Key findings include:
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The drought resistant and lesser explored legume, Guar bean (Cyamopsis tetragonoloba), was used to prepare
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This document summarizes a study examining the effect of using ultrafiltered milk retentate to standardize the protein concentration in cheese-milk on the microstructure and composition of full fat Cheddar cheese. Cheese was produced from cheese-milk standardized to protein concentrations of 3.7-5.8% w/w using low concentration factor ultrafiltration retentate. Advanced microscopy techniques revealed that at 5.8% protein, the gel porosity increased and fat globules tended to pool, contributing to higher fat loss. Higher protein concentrations resulted in a more compact microstructure and increased hardness, though lower cohesiveness. Standardization to 4-5% protein using ultrafiltration retentate increased yield without negatively impacting
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This mini-review discusses the effects of different processing methods on millet polyphenols and their potential anti-diabetic effects. It finds that processing methods like fermentation, germination, and some heat treatments can increase millet polyphenol content through the release of bound polyphenols. However, other heat treatments like roasting and extrusion generally decrease polyphenol levels. Maintaining high levels of millet polyphenols through processing is important as they have anti-diabetic properties like inhibiting enzymes linked to blood glucose levels. More research is needed to better understand how processing impacts these beneficial compounds and diabetes management.
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The document presents the results of an experimental study determining the moisture adsorption isotherm of commercial wheat flour in Côte d'Ivoire. The isotherms showed that wheat flour exhibited Type II characteristics, with moisture content increasing non-linearly with water activity. Seven mathematical models were fitted to the experimental data: BET, GAB, Chung and Pfost, Hasley, Kuhn, Oswin and Freundlich. The BET, Kuhn and Hasley models provided the best fit to the data with R2 values over 0.92 and mean relative deviation percentages under 8%. The monolayer moisture content was also calculated from the BET model.
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2. Dr. Jayne Bock
Jayne Bock is Technical Director at Wheat
Marketing Center in Portland, Oregon, and
previously was an adjunct professor at the
University of Guelph.
B.S Kansas State, Feed Science and Management
M.S. Kansas State. Food Science
Ph.D. University of Wisconsin-Madison, Food
Science
Her expertise is in grain and flour quality, gluten
structure-function, and the influence of bran on
product structure and quality in whole grain
products.
March 29, 20192
8. Mixolab 2 - Evaluation of mixing and baking behaviors
March 29, 20198
9. Mixolab2 – what does it do?
• Recording mixer, with the ability to apply a heating and cooling
cycle on a 75g dough sample
• Evaluates 6 dough quality criteria:
• water absorption
• effects of mixing (development and stability)
• gluten strength
• maximum viscosity
• amylase activity
• Starch retrogradation
March 29, 20199
12. How can our solutions help
you on gluten free
applications?
March 29, 201912
13. Baking trials and analytical instruments
work hand-in-hand
• Baking trials :
• Are Expensive
• Need expert test bakers
• Are Time consuming
• Give operator dependent results
March 29, 201913
14. Baking trials and analytical instruments
work hand-in-hand
• Our solutions help reducing the number of baking trials
• Focusing on challenging formulations, not testing expected good and bad
ones
• Our solutions help having an objective and accurate (operator
independent) result.
• What happens if test baker is absent (sick for example)?
• What happens when test baker retires?
March 29, 201914
15. Gluten-free market
• Gluten-free, once thought a fad, is now a strong
trend, expected to grow by 10%/year from 2017 to
2025.
• More and more people are eating gluten-free as part
of a healthy lifestyle, not just due to dietary
restrictions.
March 29, 2019
Year 2010 2015 2017 2020
Market
(billion $)
3.5 5
(+43%/2010)
6.6
(+32%/2011)
7.59
16. Gluten-free and free-from market
• Gluten-free and free-from food retail sales in the United States
from 2006 to 2020 (in billion U.S. dollars)
March 29, 201916
17. Some key ingredients used in GF products
“New" raw
materials
Hydrocolloids
Very
hydrated
dough
Flavor,
texture and
shelf life
Rice, corn, buckwheat, quinoa
and other non-gluten
containing flours are the base
of the formulations.
Optimum water level is critical
for gluten-free products
quality, in most of the cases
gluten-free dough are much
more hydrated that
conventional dough leading to
a complete change in its
rheology. Particularly the
baking phase is critical and
must be particularly well
mastered.
Different gums
(carragenan, CMC,
HPMC…) and some
external protein sources
(soybean, egg…) are used
to replace the gluten
functionalities : increase
absorption of water and
then volume
All gluten-free products
aim to reach the standards
corresponding to the
quality of the conventional
gluten-containing product.
18. Mixolab 2 - Evaluation of mixing and baking behaviors
March 29, 201918
19. List of applications with Mixolab2
• Select the best alternative raw materials
• rice, corn, sorghum, soy, amaranth, potato, buckwheat, quinoa, millet, teff, fonio
• Control consistency/regularity of raw materials quality
• Adapt formula depending on the varying quality of raw materials
• Determine optimum water level and effects on mixing and baking properties (starch gelatinization,
gel stability and setback.)
• Select the right ingredients to replace gluten functionalities (for example, hydrocolloids or external
protein sources) and evaluate their impact on dough mixing and baking properties.
• Analyze the effects of strengthening enzymes such as transglutaminases (TG) and glucose oxydase
(GOx).
• Analyze rheological properties of gluten-free mixes.
• Check consistency/regularity of gluten-free mixes.
March 29, 201919
21. Different raw materials different
rheological behaviors
• Rice, Corn, Sorghum, Soy,
Amaranth, Potato, Buckwheat,
Quinoa, Millet, Teff, Fonio…
• All can be analyzed with
Mixolab!
• No modification on the
instrument required
• No additional accessories
needed
March 29, 201921
22. Different raw materials different
rheological behaviors
"The Mixolab profiles of gluten free
ingredients give an information of
their rheological behavior.
This is very important in creating of
new products, because we can
predict some of their properties.
Also, this method is not time
consuming, so producer obtain
useful and fast data."
March 29, 201922
24. Rice, corn and buckwheat at 65% water
absorption
• Optimum water level is very
important for GF dough
• GF doughs are typically very
hydrated products
• Optimum water absorption vary
widely based on the type of raw
materials
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab
9 Rosell, C. M., 2012, AACC publishing
Mixolab plots obtaines with rice, corn and
buckwheat flours using 65% water absorption
25. Rice dough – impact of hydration
• Rheological properties of GF rice
dough vary widely based on the
amount of water added
• Water level greatly impacts the
mixing behavior and
heating/cooling (gelatinization, gel
stability and setback)
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9 Rosell, C.
M., 2012, AACC publishing
Mixolab analysis of rice dough behavior during mixing, heating
and cooling at various water addition levels.
26. Buckwheat dough – impact of hydration
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9
Rosell, C. M., 2012, AACC publishing
Effect of water absorption (%) on buckwheat dough consistency
during a mixing-heating-cooling cycle determines by the Mixolab
devices (data from Krupa et al 2008)
28. Effects of hydrocolloids on buckwheat
dough
• To improve the quality of GF
breads, structuring agents are
commonly used
• Effects of xanthan gum, CMC,
carrageenan or HPMC on dough
rheology can be assessed with
Mixolab
• HPMC and carrageenan increase
dough consistency and give higher
stability to the dough
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the
Mixolab 9 Rosell, C. M., 2012, AACC publishing
Effect of hydrocolloids on the buckwheat dough
consistency during a mixing-heating-cooling cycle
determined by the Mixolab. HPMC 2% w/w flour basis, k-
carragenan 0.5% w/w flour basis, xanthan gum 1% w/w
flour basis (data from Krupa et al 2008)
29. Effects of HPMC on rice dough
• HPMC behaves as a good gluten substitute
in a rice bread formula (due to its gas-
retention capacity) and as a crumb-
structuring agent.
• Upon addition of HPMC, the consistency
and rheological properties of rice dough
resemble to those of wheat dough.
• HPMC is a hydrocolloid with a two-step
gelation process, the first one at 30°C and
the second one at 75°C producing then a
stable gel.
• The amount of hydrocolloid has a
significant effect on the rheological profile
of GF dough.
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9
Rosell, C. M., 2012, AACC publishing
Effect of hydroxymethylcellulose addition on the mixing and
heating behavior of rice flour determiend by the mixolab
(data from Marco and Rosell 2008)
31. Effects of soybean protein (SP) and
transglutaminase (TG) on rice dough
• Protein have been used in gluten-free
bread for increasing the nutritional
value and for improving dough
properties
• The presence of 13% SP in rice-flour-
protein blends induced a significant
increase in dough consistency
• The addition of TG did not change
dough consistency at the beginning
but enhanced consistency during
heating similar to the trend observed
with 13% SP
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9 Rosell, C. M., 2012, AACC publishing
Effect of soybean protein (SP) or transglutaminase (TG) addition
on the mixing and heating behavior of rice flour dough.
Percentages w/w refer to the level of flour replaced; water
absorption was 95%(data from Marco and Rosell 2008)
32. Effects of transglutaminase (TG) and
glucose oxidase (GOx) on buckwheat dough
• To reinforce or create a network in
a GF matrix, strengthening
enzymes such as TG and GOx are
used
• Various studies have shown that
the Mixolab is able to measure the
effects of enzymes on rheological
behavior of GF dough
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9
Rosell, C. M., 2012, AACC publishing
Effect of various processing aids –a-amulase (AM), glucode oxydase
(GO) and transglutaminase TG) on buckwheat dough. AM 15U
Fungamyl/100g, flour basis, GO 0.01% gluzyme 10000 (w/w fb); TG
0.05% (w/w fb) (data from Krupa et al 2008)
34. Analysis of commercial GF mixes
• Challenge:
Control consistency of a very wide variety of GF mixes
• Strategy:
Use Mixolab
Design a specific "gluten free mix" protocol that could be used
• Goal:
Have a QC tool to ensure the regularity and conformance of GF
mixes
March 29, 201934
35. Mixolab protocol for the analysis of
commercial GF mixes
35
Gluten free mix
protocol
Dough weight 90 g
Hydration 70% (b14)
Mixing speed 150 rpm
Water tank temperature 30 °C
Temperature 1st step 30 °C
Duration 1st step 8 min
Temperature 2nd step 90 °C
1st temperature gradient 4 °C/min
Duration 2nd step 7 min
2nd temperature gradient - 4 °C /min
Temperature 3rd step 50 °C
Duration 3rd step 5 min
Total analysis time 45 min
36. Composition of GF bread mixes
• When looking at
the composition
of bread mixes,
various
ingredients (and
probably
proportion)
were noticeable
within each
formulation.
36
Ingredient Bread 1 Bread 2 Bread 3 Bread 4
Buckwheat flour X X X
Whole rice flour X X X
Rice flour X X
Potato flour X
Tapioca flour X
Tapioca starch X
Corn flour
Corn starch X X
Chick pea flour X
Lupine proteins X
Fibers X
Thickener X X X X
37. Analysis of GF bread mixes
March 29, 201937
0
10
20
30
40
50
60
70
80
90
100
0
0.5
1
1.5
2
2.5
0 10 20 30 40
Torque(Nm)
Time (min)
Bread 1 Bread 2 Bread 3 Bread 4 TB
Temperature(°C)
Broad range of maximum
consistency and peak torque
• Bread mixes showed
various Mixolab profiles
during both mixing and
heating
• Bread 3 mix showed the
highest maximum torque
(Cmax) at 30°C and peak
torque, while bread 2
and 4 exhibited the
lowest ones.
• Bread mixes displayed
close final torques
39. Objectives
• Evaluate the impact of rice origin on cookies quality
• Determine the rheological properties of different rice flours
using Mixolab
• Identify correlations between the characteristics of finished
products and Mixolab results.
March 29, 201939
40. 6 commercial rice flours
March 29, 201940
Sample M.C (%) Photos of flour packings
Rice 1
(Farine de riz gluant
"Tang Frères")
11.97
Rice 2
(Farine de riz "Tang
Frères")
12.14
Rice 3
(Farine de riz demi-
complète "ma vie
sans gluten«)
11.95
Sample M.C (%) Photos of flour packings
Rice 4
(Farine de riz
complète
"Primeal")
12.10
Rice 5
(Farine de riz
"Celnat")
10.41
Rice 6
(Farine de riz
"Sala Cereali")
13.14
41. A specific protocol
• 90g of dough
• 70% (b14) hydration
• Mixing at 150rpm
March 29, 201941
Rice protocol
Dough weight 90 g
Hydration 70% (b14)
Mixing speed 150 rpm
Water tank temperature 30 °C
Temperature 1st step 30 °C
Duration 1st step 8 min
Temperature 2nd step 90 °C
1st temperature gradient 4 °C/min
Duration 2nd step 7 min
2nd temperature gradient - 4 °C /min
Temperature 3rd step 50 °C
Duration 3rd step 5 min
Total analysis time 45 min
42. Cookie baking tests
• Laminated dough, sugar crust pastry, at constant hydration
• Cutting: pieces of 6 cm in diameter
• Baking: on perforated plate using ventilated oven
• Finished products: physical properties (thickness, weight) and
sensory tests (texture and taste)
March 29, 201942
Sugar crust pastry dough Cookie textureCookie pieces
43. Cookie baking tests
Differences in color formation and texture between formulations.
-Rice 6 cookies : lowest total score, darkest color, color formation
starts from the edge and spread toward the center.
-Rice 1 and 2 cookies : lightest color formation while
-Rice 3, 4 and 5: medium color appearance, associated with high
total score
Rice 1 Rice 2 Rice 3
Rice 4 Rice 5 Rice 6
Pictures of cookies made of rice flours.
Sample Rice 1 Rice 2 Rice 3 Rice 4 Rice 5 Rice 6
Total score
(maximum 300) 255 285 280 280 290 245
44. Cookie physical properties
-Rice 1 cookies : lowest weight
-Rice 2, 3 and 4 cookies : high, similar weight
-Rice 5 and 6 cookies : medium, similar weight
9.50
11.20
11.30
11.60
10.20
10.00
0 2 4 6 8 10 12 14
Rice 1
Rice 2
Rice 3
Rice 4
Rice 5
Rice 6
Weight (g)
Cookies physical properties differed between formulations.
-Rice 1 cookies : darkest color formation, thinner compared to
the other ones
-Rice 2, 3 and 4 cookies : high thickness values, showed almost
similar thickness.
4.80
6.20
6.10
6.30
5.50
6.40
0 2 4 6
Rice 1
Rice 2
Rice 3
Rice 4
Rice 5
Rice 6
Thickness (mm)
45. Mixolab profiles
Rice flours displayed various Mixolab
profiles
-Rice 1 (glutinous rice) : high cold
consistency, lowest consistency during
heating
-Rice 3 and 4 : high ash content,
relatively close consistency whatever
the mix stage
-Rice 2 and 5 : relatively close
consistency whatever the mix stage
-Rice 6 : lowest cold consistency and
relatively high consistency during
heating
0
10
20
30
40
50
60
70
80
90
100
0
0.5
1
1.5
2
2.5
3
3.5
0 10 20 30 40
Torque(Nm)
Time (min)
Rice 1 Rice 2 Rice 3 Rice 4 Rice 5 Rice 6 Temperature
Temperature(°C)
Cmax
C2
C3
C4
C5
Stability
48. Conclusions
• Cookies made from rice flour showed differences in color and
physical properties depending on the origin of flours
• Mixolab has proven effective in distinguishing the rheological
properties of different rice flours
• Characteristics of the finished products were highly correlated with
Mixolab data.
• Mixolab is suitable for evaluating rice flours used in gluten-free
products. It allows manufacturers to:
• choose their raw materials and ensure their regularity
• improve or modify existing formulas
• develop new products adapted to the needs of consumers
49. RheoF4 - Predicting behavior during the fermentation process
March 29, 201949
50. List of RheoF4 applications
• Select ingredients (for example, hydrocolloids) giving the best volume during
fermentation
• Determine most appropriate quantity of ingredient to use
• Check regularity of ingredient performance (from different batches)
• Select most appropriate ingredient (from different suppliers)
• Determine optimum process properties (for example, mixing time and speed)
resulting in the best volume for final products (test done directly on dough from
the process line /industrial mixers)
• Measure impact of water level on proofing properties
• Evaluate impact of ingredients on dough proofing performance
• Measure proofing performance of gluten-free mixes
March 29, 201950
52. Optimization of baking performance
• Rheofermentometer was used
to optimize baking performance
of a corn-based complete
gluten-free formula.
• Yellow-semolina-flour >> yellow-
maize-flour
• Particle size effects
29 mars 201952
De la Hera E., Talegon M., Caballero P., Gomez M.,
influence of maize flour particle size on gluten-free
breadmaking, 2013, J Sci Food Agric; 93: 924-932
54. Influence of mixing on quality of gluten free
bread
• Samples:
• Short grain rice flour (11.5% moisture, 6.9% protein, 0.65% ash granulation less than
150 μm)
• Bread Baking:
• Rice Flour, water (110% and 80%), sunflower oil (6%), sucrose (5%), salt (2%), yeast (3%)
and HPMC (4%). Mixing 8 minutes, proofing 40 min at 30°C and 90%HR. Baking in
electric oven 40 min at 190°C.
• Mixer
• Kitchen aid professional mixer (KPM5), either equipped with flat beater (K45B) or wire
whip (K5AWWC)
• RheoF4
• CHOPIN protocol modified as per temperature (30°C) and no weights were used to
stress the dough.
March 29, 201954
55. RheoF4 to optimize GF bread volume
• Rheofermentometer was used
to optimize the mixing stage of a
rice-based complete gluten-free
formula
• Shorter mixing, better
volume!!!
4.06 cm3/g
2.72 cm3/g
3.29 cm3/g
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
2mn mixing
8mn mixing
4mn mixing
56. Mixolab and RheoF4 can help in…
• Selecting the best raw materials (rice, corn, etc.)
• Controlling the consistency of raw material
• For example: rice flour varies just as much as wheat flour
• Selecting the right ingredients to replace gluten
functionalities
• Controlling the regularity of GF mixes
• Determining the optimum water level/absorption
• Finding the recipe with the best expected shelf life
• Adapting formula depending on the quality of raw
material
March 29, 2019
57. Working on gluten-free applications
• They already use CHOPIN Technologies’ solutions.
• Ingredion (USA, Germany, Singapore)
• Delavau Food Partners (USA)
• IATA (Spain)
• University College Cork (Ireland)
• And more!
March 29, 2019
59. In a nutshell
• Control of raw materials (more diversity = higher risk of
inconsistency)
• Help in selecting and dosing the right ingredients and additives
• Anticipate and adapt changes in processing properties (water
absorption, mixing, etc.)
• Reduce number of baking tests
• Speed up NPD process
March 29, 2019