Januar 2020

Farinograph-TS for analysis of industrially produced dough

fltr: project supervisor Stefan Jansen (Brabender) and the ZDS-team Niklas Damerau, Larissa Schrader and Enes Topyani

Students from the Central College of the German Confectionery Industry (ZDS) worked on a method for determining the optimum dough consistency for industrial doughs.

The Brabender Farinograph is commonly used to determine the water absorption of flour. In a project together with the ZDS technical school, a method for the analysis of industrial doughs was tested and further developed. The results were presented on 16 January 2020 at the "Technicians' Day".

An optimal mixing time of the doughs plays an important role in industrial bakery production. The optimal dough mixing is often measured subjectively by the sensory evaluation of the dough. 

The team of 3 technicians carried out extensive measurements and baking tests. Finally, they succeeded in detecting under- and over-mixing of the doughs as well as changes due to variation of process parameters and raw materials. Furthermore, optimal consistencies for bread and pizza dough were defined and an evaluation method for quality assessment was established.

The results support bakeries in defining optimal dough consistencies and in objectively measuring dough quality. The data thus enable measures to be taken. In addition, the measurement methodology can be used for product and recipe development, for example to determine the influence of ingredients on dough consistency and stability.