Miller Magazine Issue 110 / February 2019

60 COVER STORY MILLER / FEBRUARY 2019 of native and modified starches from start to finish – inc- luding the maximum, the temperature and the holding time. The viscogram reliably and reproducibly displays properties such as thick-boiling or thin-boiling, thicke- ning efficiency, gel formation, stability, and swelling behavior. The latter is of particular importance, beca- use additional recipe components that control the flow behavior of dough through water-binding ingredients can rarely be dispensed with for gluten-free products; these components might be plant fi- bers from psyllium, or thickeners such as hydroxymethyl cellulose, xanthan gum, guar gum, and many more. Mixing these ing- redients with water usually produces highly plastic, vis- co-inelastic doughs, which are “rhe- ological problem children”; kneading behavior and dou- gh stability, mechanical stress and degree of softening, water absorption, and immobilization change over time in a way that is completely different from what the “wheat practitioners” are familiar with based on their experience. New Brabender Tool for “Gluten-Free Farinograms” The Farinograph, a classical instrument for laboratory analysis, provides reliable and reproducible results for evaluating the viscous properties of dough. However, in practice, the extreme plasticity of doughs made from gluten-free flours has often meant that the capacity of the measuring mixer was virtually “blown open” on the Farinograph. The Brabender engineers have pro- duced a remedy for this with their “gluten-free product development.” The FarinoAdd-S300 is a new acces- sory tool whose ingenious simplicity is sure to impress; it can be mounted on an existing Sigma Mixer S 300 in three easy steps. For visco-inelastic doughs such as these, which do not form a gluten network by themselves and have to be “forced to knead,” the new Farino Add-On, an acces- sory set for measurements on the Farinograph-TS, pre- vents the dough from pushing the kneading lid open during kneading. A “stamp” with a clip attachment and integrated water supply (for Aqua-Inject or burette) enables water and flour, which remain in the measuring area in the mixer bowl, to mix well instead of pushing the material upwards. Thus, the measurements can be successfully per- formed in such a way that Farinograph quality results are also generated on this type of “problem dough.” The high-precision measuring electronics measure the kneading resistan- ce, or torque, ac- ting on the blades of the measuring mixer as a function of the viscosity of the sample, and the software registers and logs it online as a function of time in a clearly arranged color diagram. This makes it possible to evaluate the rhe- ological behavior of kneadable, even highly plastic dou- ghs under constant conditions according to the usual standards – of cour- se always with a view to the quality features desired or sought in the end product. Due to the different properties typical of raw materi- als, it is useful to be able to set the testing time and tar- get consistency individually for each product. Numerous individual experimental designs can be implemented in combination with the MetaBridge software (standard in the Farinograph-TS). This makes the new tool interes- ting for companies that are on their way to becoming (or want to be) gluten-free, e.g., manufacturers of ba- ked goods and/or baking mixes, the noodle industry, or the snack and confectionery industry. In addition, colleges and research institutions are now increasingly cooperating as service providers for re- search and development in this product field. Rice Case Study from the “Brabender Gluten-Free Laboratory” Each quality inspection begins with skillful milling. The Break Mill SM 4 by Brabender is a sample laboratory all-rounder: Compact, sturdy and de- signed to process a hitherto unknown variety of raw materials as semolina. Of course, all types of grain are reliably ground to the desi- red fineness; in addition, the new SM 4 is available as a multi-functional laboratory mill for a variety of different The modular cooling die is used in conjunction with a twin-screw extruder for protein texturing (TVP) – and of course for gluten-free materials such as peas or soy. Brabender Break Mill SM 4