SWISS SCHOOL OF MILLING

St. Gallen

L A B O R ATO RY-
TECHNIQUE

Course 58 E
TEST - REPORT

Date : 31.01.2016
Author : QUDUS OLADIMEJI DAUDA
Sample No. : FLOUR SAMPLE NUMBER ONE(1)

1. Scope of problem:

The scope was to analyze an unknown flour, to determine its quality and to find out
whether it is treated or not. The analyses were carried out during the practical
afternoons and full-days in the laboratory at the SMS.
The results and the conclusion from these are to be basis for the discussion at the
final oral examination in laboratory technique.

2. Conclusion:

The flour analyzed can be classified as White flour (Type 550 BM). The ash
content value and the protein content lies within the range of the white flour
550 BM. It is a strong (baking) flour with high gluten quality and quantity which
is within the range of white flour 550 BM which could be seen through the
gluten (wet, dry and gluten index) tests and sedimentation analysis.
The falling number value, SD-matic value and maltose value are also in-line with
the range of the white flour 550 BM.
The higher energy and higher ratio exhibited by the Extensograph and the higher
energy and higher ratio from the Alveograph during further analysis are
indications of the possible addition of ascorbic acid.

3. Discussion on the results:

3.1 GENERAL
Moisture
 The moisture is 12.50%. This is okay but from a commercial point of view, it
could be increased to about 14% for increase in profits while from a Baker’s
point of view, it is very good as more water can be absorbed to increase the
dough yield.
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Ash
 Result: 0.54% DM
 Interpretation: The ash determined is in the range for 550flour (0.537% -
0.56%).

3.2 GAS-RETENTION
GLUTEN QUANTITY AND QUALITY
GLUTEN QUANTITY
Protein test
 Result (dry matter basis): 13.50%
 Interpretation: The amount of protein determined is within the range for
white flour 550 BM.
Wet and Dry Gluten test
 Results (14% moisture basis): Wet gluten: 29.85%, Dry gluten: 12.58%
 Interpretation: The results are within the range for white flour 550 BM.
GLUTEN QUALITY
Gluten index test
 Results (14% moisture basis): 97%
 Interpretation: The high gluten index value is an indication of the gluten
quality (i.e. how strong the gluten is). The result is also within the range for
white flour 550 BM.
Sedimentation test
 Result (14% moisture basis): 39.3ml
 Interpretation: The sedimentation value gives an indication of the gluten
quality and quantity. The result is within the range for white flour 550 BM.
Farinograph
 Result: Water absorption (14% moisture basis):62.3%, development time:
1.6mins, stability:3.8 mins, weakening: 51FU.
 Interpretation: The result reflects a strong (baking) flour with good water
absorption and optimum development time which should yield good volume
(gas retention) when baked. The weakening of the dough is also slightly lower
which is an indication of a strong gluten brought about by likely addition of
ascorbic acid.
Extensograph (90 min)
 Result: Energy: 146cm2; Resistance: 718 EU; Extensibility: 127mm; Ratio: 5.6
 Interpretation: The energy, resistance and ratio are higher than the normal
range of white flour 550 BM while the extensibility is lesser than the normal
range of white flour 550 BM which indicates the likely presence of ascorbic
acid and more forces will be required to extend the dough. Due to a high
ratio, we can have more fermentation tolerance.

Alveograph
 Result: P: 133mm; L: 61mm; P/L: 2.18 ; G: 17.3 ; Ie: 59.2% ; W: 319 x 10-4J.

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 Interpretation: The maximal over pressure “P” and work “W” is higher than
comparative white flour 550 BM while the length (extensibility) is lower
which indicates probably the stiffening effect of the presence of ascorbic
acid. The ratio P/L is also slightly higher compared to white flour 550 BM
signifying the presence of ascorbic acid.

3.3 Gas-Production

Falling number
 Result (14% moisture basis): 356s
 Interpretation: The high falling number indicates a low amylase activity which
leads to lower gas production. The result is within the range for white flour
550 BM.

Amylograph
 Result: Max. Viscosity 633AU; temp. Max. viscosity 83.10C
 Interpretation: Viscosity is slightly higher than the white flour 550 BM which
is in line with the high falling number result and eventually leads to the final
conclusion of a low enzyme (amylase) activity.

Maltose-test
 Result (14% moisture basis): 2.0
 Interpretation: The maltose test result is in the range of white flour 550 BM.

SD-Matic test
 Result (14% moisture basis): 23.7
 Interpretation:The SD-Matic test result is in the range of white flour 550 BM

3.4 Gas-Retention and Gas-Production

Baking-test:
 Result: Volume: 426.25 cm3; Specific Volume: 2.95; Bread crumb: Elastic;
Crust Colour: Golden Yellow; Crumb Colour: Creamy white; Pore
Size/Distribution: more small pores and less big pores; Elasticity: Elastic.
 Interpretation: The sample yielded a good baking quality. Bread volume and
specific volume are higher than the white flour 550 BM owing to the
presence of Ascorbic acid.