Miller Magazine Issue: 141 September 2021

83 ARTICLE MILLER / september 2021 even temperature distribu- tion within the water filled measuring bowl is given, the corresponding flour quantity (depending on the water content of the specif- ic flour) was added. By pressing down the measuring head, at which at its lower side the mea- suring paddle is mounted, the GlutoPeak is closed and the test starts automatically. Before the test, the corresponding test pa- rameters were stored into the MetaBridge instrument software. The motor, built-in the measuring head, drives the paddle and thus generates the rotation. Depending on the flour proper- ty, the measurement takes 2 – 5 minutes at 2750 min-1. Due to the high energy input, a gluten net- work develops depending on time and corresponding to each glu- ten quality and quantity, showing a peak (gluten peak) as highest value (torque). Afterwards the net- work is destroyed due to the me- chanical energy input, the curve declines and the measurement is ended. A typical curve diagram is depicted in pic. 2. After the test ends, the highest torque is listed as peak (BEM/max. torque), and the necessary time (PMT/Peak Maximum Time) is evaluated. Additional measuring points are the torque every 15 seconds before and after the max- imum (AM/PM). The Rapid Flour Check analysis also provides for correlations towards other mea- suring procedures. These are pro- tein content, wet protein content, water absorption, and the W-value (Alveograph process), whereby the latter mentioned was not con- sidered. After a short cleaning, the next measurement was done. Due to the rapid test procedure and easy cleaning, up to 8 measurements per hour were possible. The “Low Protein Check” (LPC) method, which was developed during the project, was used in a second step. Hereby approximate- ly 12 g water per 11 g flour (depend- ing on the water content of each flour) are weighed. This method Table 3: Recıpe for Makıng a Waffle Dough Water ~ 300 g Sodium bicarbonate 2 g Flour 200 g Sunflour oil 2 g Soy-Lecithin 2 g Pic. 3: Typical carrier for in- dustrial „Waffle-Cone-Baking Oven“ as laboratory instrument Pic. 4: Correlation of protein content measured with GlutoPeak „Rapid Flour Check“ and routine analysis Pic. 5: Correlation of wet gluten measured with GlutoPeak „Rapid Flour Check“ and routine analysis