Boots – shoes – and leggings
Patent
1996-04-04
1997-10-28
Trammell, James P.
Boots, shoes, and leggings
73169, 426231, G01N 3310
Patent
active
056823240
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method of determining the optimal ability of wheat meal to bind water in accordance with the preamble of claim 1, and also to apparatus for carrying out the method.
The absorption of water by wheat flour is an important factor when preparing dough for all types of baked products. Normally, a high water absorbency is desirable, since this tends to increase what the product has to offer and therewith optimize the size of the end product, usually bread. However, when baking bread it is also important to produce a product of desired shape and volume.
It is extremely difficult to determine what shape and volume the baked bread will have, solely by taking the consistency of the dough into account. The amount of water that can be bound in wheat flour when preparing dough may vary radically from one sort of wheat flour to another. Different types of wheat flour, as the designation used in this Application, designates wheat flour obtained when producing the flour from wheat that possesses different properties due to genetic conditions, growth conditions (degree of fertilization, wet or dry, warm or cold, dark or light, during the growth period). Different grinding processes can also influence the properties of the flour.
The water absorbed by the wheat flour when preparing dough can constitute a weight factor when baking, when the flour absorbs a large quantity of water. This will result in the bread failing to obtain the optimal shape and volume desired. The flour may also absorb too little water. This will also result in a baking result which is not optimal. It is therefore important to have knowledge of the ability of the wheat flour used to form wet gluten while at the same time noting the character of nature of the wet gluten that constitutes the optimal ability of this particular flour to bind water. Since both the volume of wet gluten and the nature of the gluten changes with different dough preparation times (actually in accordance with the different quantities of kinetic energy applied, which is also dependent on kneading rate), it is necessary to register the kneading time in respect of each such value. Thus, each wheat flour sort will have the optimal water absorption capacity when the wet gluten index of the flour concerned is the highest possible at the same time as the nature of the wet gluten is such as to enable the dough to be handled. The water-binding capacity, or ability, is defined as the difference between wet gluten and dry gluten.
A number of apparatus by means of which the baking properties of wheat can be predicted are available commercially. One apparatus, GLUTOMATIC, marketed by PERTEN INSTRUMENTS, is used to enable the wet gluten volume and the gluten character values, so-called Gluten-index, to be determined by a flour sort. It takes about 15 minutes to make this assessment. The process includes a standard dough working time of 20 seconds. The dough is washed for about 5 minutes to obtain the gluten, whereafter the gluten is centrifuged in order to determine the gluten index. The system also includes apparatus for drying the wet gluten pieces obtained in the centrifuging process, said pieces being dried for a period of 4 minutes so as to obtain a dry gluten index and therewith calculate the gluten water-binding index. Weighing, registering of results, sample handling, take about a further minute with each analysis.
Other apparatus for determining the ability of wheat flour to absorb water are also available commercially. One such apparatus is the FARINOGRAPH which operates on the basis of a given dough consistency value and determines how much water shall be added to the flour in order to obtain this value. In this case, attention is paid to the optimal water-binding capacity of the flour in the gluten part. There is obtained a combined value of water uptake in both the gluten and starch and also in other flour components. The apparatus EXTENSOGRAPH determines the resistance capacity of the dough. The apparatus ALVEOGRAPH determines a similar dough ch
REFERENCES:
Stear, Chapter 1.4 "Water-Binding Capacity of Dough Components and Dough Consistency Control" Handbook of Breadmaking Technology 1990 pp. 21-26.
Derwent's abstract No. 85-295412/47, Week 8547, Abstract of SU, 1157450 (Romanov V G), May 23, 1985.
Patent Abstracts of Japan, vol. 11, No. 91, P-558 abstract of JP, A, 61-243360 (Iseki & Co Ltd), Oct. 29, 1986.
Kemper M.
Trammell James P.
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