Miller Magazine Issue: 134 February 2021

45 COVER STORY MILLER / february 2021 The doughLAB deter- mines water absorption of flour, dough development time and other dough mix- ing parameters. The instru- ment uses the 10 minutes AACCI 54-70.01 approved highspeed mixing test. The 10 minutes test increases lab throughput and efficiency. It improves analysis results by making it easier to interpret samples with long develop- ment times, indistinct de- velopment peaks and mul- tiple peaks. In addition, the high-speed method more closely resembles today’s bread making processes. Millers can quickly calculate flour blends to meet target wa- ter absorption specifications using the software. Perform com- plex “what if” analyses without having to run lots of tests. These blend models can be used to manage crop changeover issues and design flour blends to maintain specifications for specific purposes and products while reducing costs. Bake laboratories can create specific tests to study flour per- formance using variable temperature and high speed/ energy mixing. High torque tests are used for crumbly doughs such as pastry, cookie, cracker, pasta, noodle and other low water absorption dough formulations. Defined energy input tests – which cease mixing the sample once the specified amount of mechanical energy has been applied – can be used to produce repeatable samples for further testing such as texture analysis and test baking. Recently, we’ve implemented the Bowl Correction Factor (BCF), a bowl-specific water addition adjustment for each test, which is a key benefit to consistent flour specification. The Glutomatic test and gluten quality is critical to the bread making quality of wheat, and different types of end products require flour with different characteristics. Gluten is the functional component of wheat protein. Its properties determine dough characteristics and influence final product quality. The Gluten quantity and quality affect the dough elas- ticity, gas retention, expansion properties and will largely influ- ence the final baking quality. Furthermore, the ability to form a non-sticky dough, to maintain the desired dough firmness and to achieve constant pasta cooking characteristics are all influ- enced by the gluten properties. The Glutomatic test measures Gluten Index characterizing the gluten strength as well as wet gluten content, dry gluten content and gluten water binding capacity. Perten Gluten Index method is the world standard test for gluten quality and quantity in flour, wheat, durum and semolina. The method is also used for quality control during vital wheat gluten production. Before shipment, the Falling Number test ensures optimum starch functionality for your customers. In addition, fingerprint your commercial flours starch pasting properties, with the Rapid Visco Analyser (RVA) . You can reference RVA curves for each of your products and make sure that all recipes have the right ingredients and be- have accordingly upon cooking, while complying with your customers specifications, for any batch produced. Managing consistent flour quality is possible when using the correct analytical solutions at the right time and in the right place. Quality testing is very much connected to avoiding waste and ensuring efficiency in production. Flour millers want to produce with a consistent quality, and to do so efficiently, with a minimum of waste. This is a way to ensure brand protection. PerkinElmer is a global company committed to innovating for a healthier world. We create the instruments, tests and software used by processors, laboratories, scientists and researchers to address the most critical challenges across science and healthcare. We strategically partner with customers to enable earlier, more accurate insights, supported by deep mar- ket knowledge and technical expertise. Our dedicated team of about 14,000 employees is passionate about helping you work to create healthier families, improve the quality of life and sustain the wellbeing of people worldwide. https://www.perkinelmer.com/category/flour-milling Phone: +90 312 217 24 17 E-mail: food.turkey@perkinelmer.com