Flour Rheology and Performances: Specific Quality

Indicators for Baked Good Production

09/06/2016Mathilde BERRA | Applications Specialist | CHOPIN Technologies

Browsing for « quality » definition

quality in Technology

The totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs. Not to be mistaken for "degree of excellence" or "fitness for use" which meet only part of the definition.[ISO8402].(1995-11-10)

The Free On-line Dictionary of Computing, © Denis Howe 2010 http://foldoc.org

In an information technology product or service, quality is sometimes defined as "meeting the requirements of the customer." The term quality assurance describes any systematic process for ensuring quality during the successive steps in developing a product or service.ISO 9000 is a standard for ensuring that a company's quality assurance system follows best industry practices.http://whatis.techtarget.com/definition/quality

#1 : Quality is

subjective

#2 : qualityrelies on

user’sjudgement

Our world is subjective

Subjectivity in the type of products users prefer…

Subjectivity in the preference within a certain type of product

Consumers assess product with their 5 senses

Smell

• Flavors• One of the

first feeling when approaching a bakery.

• Smell is one of the 1st perception of fresh bread.

Sight• Color• Volume• Shape• …

Touch• Softness• Crispiness• Foldability• Freshness• Warmness• …

Hearing• Crispiness• Cracking

(biscuit…)

Taste• Flavors• Chewiness• Crispiness• Satiety• Nutrition• …

From end-user to flour quality in 5 steps

#1 : know what customers want

0102030405060

2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

Whole wheat white bread Multi-grain

#2 Know what customer values

Quantitative Descriptive Sensory Analysis of the Performance of Pregelatinised Starch-Protein Admixtures as Fat Mimetic in Wheat Bread

Isaac W. Ofosu, Isaac A. Adjei, Franklin B. Apea Bah, Paula N. Kwetey, Gloria M. Ankar-Brewoo, Ibok Oduro and William O. Ellis

In this example overall acceptability ismainly related to: - Crumb & crust colour- Crumb Moistness- Crust Softness- Taste

#3 Go for objective bread evaluation

Traditional bread evaluation relies on the expertise of specifically trained persons.

• Modern requirements take benefit of using objective measurement tools to quantify bread attributes (Volume, color, softness…). These tools can be used by any lab technician.

#4 understand what impacts product characteristics

A flour is declared as « WELL PERFORMING » when it allowsobtaining bread with the expected quality attributes being

understood that all other factors are kept strictly unchanged.

FLOUR BREADPERFORMANCE

Recipe Process

Ambient conditions Manpower

OBJECTIVE ASSESSMENT

OBJECTIVE ASSESSMENT

#5 Stay REALLY open to innovative control tools

INNOVATION BENEFITS : In 2001, a study shown that the new MIXOLAB could efficiently segregate « good » and « bad » samples where traditional analysis failed.Dubat A., 2011, Innovative tool to improve communication between bakers and millers, ICC congress LACC2, Santiago, Chile.

• A new control tool is a chance to do things differently AND to improve efficiency.

• It makes real sense to see what this tool can bring to help you maintain or improve final product quality.

• It makes less sense to use new technology to predict results from an older technology (except is this older technology was addressing 100% of the needs)

Flour performance and relation with final product quality

Imagine a 3 runners relay - Total Time Analysis

Team Total TimeWinner 32 secSecond 33 secThird 34 secFourth 35 sec

TOTAL TIME is an indication of the TEAM PERFORMANCE It tells you HOW the team is performing but not WHY

Imagine a 3 runners relay - Individual Times Analysis

Team Total Time

1st Runner

2nd

Runner3rd Runner

Winner 32 sec 11 sec 11 sec 10 sec

Second 33 sec 11 sec 11 sec 11 sec

Third 34 sec 12 sec 12 sec 10 sec

Fourth 35 sec 9 sec 9 sec 17 sec

INDIVIDUAL RUNNER PERFOMANCE explains TEAM PERFORMANCE

Application on flour

Table 1 Flour A Flour B

Proteins (%) 9.31 12.77Starch Dam. (UCD) 26 23.5Ash (%) 0.67 0.85Water Absorption (%)

60.7 60.8

Table 2 Flour A Flour BProteins (%) 11.41 11.44Starch Dam. (UCD) 25.3 25.6Ash (%) 0.65 0.62Water Absorption (%)

58.4 60.0

Relating« Performance »

with basic biochemistry

Major flour constituents

Flour

Proteins

Gluten Enzymes

Glucids

Starch Fibers

Minerals

Ash

Impact of flour main components on dough rheological properties and final product quality

Proteins Glucids

Gluten Enzymes (some) Damaged Starch FibersWater intake ++ +++ ++++

Stiffness ++ + or - ++ ++

Extensibility -/+ + or - - --

Elasticity ++ + or - --

Gas retention ++ + or - - Soluble : high loaf volumeInsoluble : low loaf volume

Gas production No effect +++ (amylases) +++

Volume Depends + or - ++ (if good retention) +/-

Colour - +++ amylases ++++

Stickiness/viscosity

-- + or - ++ (Excess) Soluble and insoluble fibers both increase dough

consistency

Crispiness -- + or - - -

Shelf Life + (maltogenicamylase)

+ + (Insoluble)

3 steps for determining « QUALITY »

2 practical examples of specifications based on

performance.

Bread Crust Color

Product appearance; color is the first thing consumer sees.

What makes crust darker? The Maillard’s reaction

To have the bread crust darker youneed to have:– Heat (oven)– Sugar– Protein

Where does the sugar come from?– Starch (and primarily damaged

starch) degraded by amylasicactivity.

Brea

dC

rust

colo

r

Maillard Reaction

Simple sugars

Enzymes (amylases)

DamagedStarch

Aminoacids Enzymes ? (proteases)

Starchdamage

AmylasesBREAD CRUST COLOUR

Brea

dC

rust

colo

r

Maillard Reaction

Simple sugars

Enzymes (amylases)

DamagedStarch

Aminoacids Enzymes ? (proteases)

Bread Volume

Simple to understand, harder to master

Bread Volume depends on (flour):– Gas Production

• Starch damage• Amylasic activity

– Gas retention• Protein properties

One can obtain BAD volume for verydifferent reasons

RetentionOK

Production not OK

BAD

Retentionnot OK

Production OK

BAD

RetentionOK

Production OK

GOOD!

Retentionnot OK

Production not OK

BAD

Brea

dVo

lum

eGas Production

Yeast activity

Amylase

Starch damage

Gas retention

Gluten properties

Gluten content

Bran content

Brea

dVo

lum

e

Gas Production

Yeast activity

Amylase

Starch damage

Gas retention

Gluten properties

Gluten content

Bran content

Gas retention Gas retention

Bran Content

Gluten Content

Gluten Properties

Gluten Properties

Gluten Properties

Starchdamage

Starchdamage

AmylasesStarch

damage(effect)

Starchdamage(effect)

Amylases (effect)

Starchdamage(effect)

Amylases (effect)

Bran Content (effect)

Gluten Properties

BREAD VOLUME

Yeast activity

GasProduction

Bran Content (effect)

Bran Content (effect)

Conclusions

What to bring back home?

BE THIS ONE!

7 points to start with a quality control based on consumers needs

Remember that you need to :1. Satisfy the end user, the final consumer2. Consider that there is no « universal rule » what is good for one

plant can be different for another one.3. Be open to innovation.4. Master the production tool so that only raw material quality can

impact the final product attributes.5. Understand what are the key drivers that control these attributes.6. Set up specification books not based on habits or common

knowledge but based on experience gained on the market. 7. Have partners that support and help you in this new way of

thinking your quality control by sharing relevant information (providers, customers…)

Thank you very much for your attention