Standards
and Methods

By
Dipl.-Ing. (FH) Markus Löns
Brabender® GmbH & Co. KG Duisburg

Bibliography No. 2009/2 E

 Table of Contents

Farinograph®
Standard instrument for different methods………………………………………. ………………. ….2
Using the S 300 mixer with variable speed profiles for full
formula dough and online process control………………………………………. …………………...4
Using the 50 g mixer for programmed heating………………………………......................................5
For measuring the water absorption of rye flours with the
planetary mixer P600………………………………………………………………………………….6
Method to test the hardness of grain with the Hardness Tester……………………………………….7

Extensograph®
Methods for the stretching behavior of the dough………………………………………………….....8

Amylograph®
Methods for the gelatinization properties of flour…………………………………………………...10

Maturograph and Oven Rise Recorder

Method for testing different yeast qualities and/or recipe components……………………………...12

Break Mill SM3

Method for producing wheat wholemeal for rheological tests…………………................................15

Quadrumat® Junior
Method to manufacture production-equivalent wheat
flour for laboratory tests……………………………………………………………………………..17

Quadrumat® Senior
Method for the production of production-equivalent test flours
by means of a milling test………………………………………………………................................19

Moisture Tester MT-C

Method for the determination of the moisture content………………………………………………21

Micro Visco-Amylo-Graph®
Method for the rapid analysis of starch……………………………………………………………...23

Viscograph
Method for the gelatinization properties of starch…………………………………………………...24
 The Brabender® Farinograph® as standard instrument for different methods

Introduction
For decades the Farinograph® has been the standard instrument for measuring the water absorption,
development time, stability, etc. of flour and whole meal, as well as testing the mixing and
processing behavior of dough. It has been used worldwide in accordance to international standard
methods (AACC No. 54-21, ICC No. 115/1).
However, the Farinograph® has more possibilities. The Farinograph® has evolved to better meet
industry demands through many state of the art advancements - from the very first mechanical
Farinograph® to the current Farinograph®-E.

Instrument and sigma blade mixers

The Farinograph®-AT is equipped with an
electronic measuring system, auto zero function,
USB port, variable speeds and an automatic
dosage system. The instrument today is
controlled via PC and the Farinograph® software.
During the test the torque (max. 20 Nm), speed
(0-200 RPM), temperature (0-200°C) and water
additions (0-300ml) are all automatically
measured and controlled via the computer and
the software. The Farinograph®-AT uses the
same standard mixers as in the past, and of
course, the results are the same as well.
Fig. 1: Brabender® Farinograph®-E

For standard tests (e.g. according ICC 115/1,

Fig. 2: Farinograph® mixer S 10g, S 300g, and S 50g
AACC 54-21 - the default speed value for these
are 63 rpm) the sigma blade mixers S-50 and d
S-300 are used. In addition to the S-50 and S-
300 mixer the new Farinograph-AT can
accommodate a S-10 mixer for minimum
sample weights of only 10 g of flour. The S-10
mixer can easily be used for research and
breeding. Figure 2 shows the 3 different Sigma
Blade Mixers.
The S 50g and the S 300g are equipped with
removable blades for faster and easier cleaning.

Evaluations and specifications

The following figures 3 and 4 shows two different flours tested according ICC 115/1:

Fig. 3: Farinogram - strong flour Fig. 4: Farinogram - weak flour

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The Farinogram provides information regarding the flour quality and it’s possible use in the final
baked products. Higher water absorption leads to higher moisture in the final baked crumb, as well
as an extended shelf life for these products. Longer stability means easier handling for the baker and
less possibility of over mixing. The degree of softening shows the behavior of dough during over
mixing in production.
Wheat samples are commonly rated worldwide in trade and for the final application according to
water absorption and stability. The following tables show 2 examples of ratings:

Table 1: Specification of wheat flour for German rolls

Range Optimum
WA [% flour] 53-67 58-61
Dough development time [min] 1-8 2-6
Stability [min] > 0.5-10 >4
Degree of softening [FU] < 130 80

Table 2: Specification of wheat flour for Chinese noodles

Common High quality noodles High quality noodles Cup noodles
Farinograph® noodles (general) Udon type
Water absorption 57-59 58-63 56-60 62-63
[% flour]

At this point, it should be mentioned that the predetermined standard value of 500 Farinograph®
Units (FU) for optimum dough consistency prescribed in standards methods can also be changed to
the individual requirements for their specific application. For example, if the optimum dough
consistency has been set for 350 FU, the software calculates the corresponding parameters of the
measuring curve accordingly. Furthermore, the software permits the user to define any Farinogram
as a reference curve for the current measuring curve. During the actual test both Farinograms can be
shown side by side for comparison. This is an easy way to recognize whether the sample material
(flour) is within specification. Ranges can be set in the software to directly compare the new flour to
set specifications. In addition, up to 10 Fariograms can be super imposed and compared. The
software also allows dragging and dropping of charts and results into many other software
applications, e.g. email, lab reports or spreadsheet, Word, Excel or PowerPoint.

3
The Brabender® Farinograph® - using the S 300 mixer with variable speed profiles for
full formula dough and online process control

Introduction
The variable speed feature offers considerable flexibility for a range of applications for the
Farinograph®-AT beside the conventional Farinograph® tests in compliance with international
standards. You can increase the speed in an effort to decrease the mix time and/or to intensify
mixing so as to adapt the tests to modern production conditions.
There are many different production facilities
throughout the world, each facility using their
own recipe and process conducted in respect to
the final product and the various mixers and
ovens used. The Farinograph®-AT can be used
to optimize these processes and ensure product
quality. In research and development, tests can
be performed with variable mixing intensity and
work input to the dough.
Fig. 1: Farinograms with different speeds

Adoption of production values for testing full formula dough qualities and optimization of the
production
Method 1:
480g of full formula and ready mixed dough is taken directly from production and put into the S
300g mixer. The test time is set to 5 minutes. During this time the dough is directly compared to
reference full formula dough. Reference full formula dough means dough that has run perfect in the
past under the process conditions in the plant. During and after the test in production either the
actual dough fits its requirement or the actual batch needs additional water, is under (or over) mixed
or it needs other adjustments like additional flour/ingredients. This allows optimizing of the process
conditions directly in production and leads to less waste and/or cleaning of the whole production
line.

Method 2:
To test unknown flour (and recipe) in the laboratory, a full formula dough is mixed with the same
ingredients and energy input like in production. The amount of ingredients must be calculated
according to the specific recipe and the final amount of 480g. This will be mixed in the
Farinograph® S 300g mixer. The temperature of the mixer must be set to the actual process
conditions, e.g. 15°C.
The premixing speed may be set lower
than the standard 63 RPM, while the final
mixing speed is higher, up to 200 RPM,
depending on the recipe and the size and
kind of mixers used in production.
Farinograph® software can calculate the
viscosity and energy input and when a
specific value is achieved, the mixer stops
automatically. At this point the dough in
the S 300g mixer does now have equal
properties as compared to the dough in
production. Fig. 2: Farinogram with speed profile

This dough can be additionally tested and evaluated with other instruments, e.g. the Maturograph®
and Oven Rise Recorder® which will provide values regarding volume production during ripening
and the final oven rise.

Using this simple method; with variable speed and temperatures, the testing of original ingredients
and recipes can offer critical information prior to mixing in production and before the actual baking.

4
 The Brabender® Farinograph® - using the 50 g mixer for programmed heating

Introduction
Heating and cooling of the measuring mixer during the tests enables further possibilities for quality
oriented research and development. The existing standards prescribe a precisely defined mixer
temperature (30°C). A thermostat pumping water of the corresponding temperature ensures this
through the double-walled mixer. For further applications, it is, however, possible to adapt the mixer
temperature to the required test conditions. This allows for dough rheological measurements on
traditionally rather cool dough systems (e.g. puff paste), but also for tests with dough temperatures
exceeding the standard temperature of 30°C.

Fig. 1: Farinogram 40°C Fig. 2: Farinogram 30°C

Fig. 3: Farinogram 25°C Fig. 4: Farinogram 20°C

Method and use of the Brabender® Farinograph®-AT and sigma blade mixers
In the first part of the test the flour is tested according to the international standard procedures, e.g.
ICC 115/1 or AACC 54-21. During stage two the mixer is closed with an additional spherical lid to
prevent water evaporation and to achieve consistent mixing.
Then the dough is heated up to
96°C with a heating rate of
3.3°C/min. The temperature ramp of
3.3°C/min is set in respect to the
heat flow in usual bread dough
during the baking phase in a
standard oven. The following figure
1 shows examples of the mean
values of 3 different flours, each in
duplications. One test can provide
standard results as per ICC and
AACC standard methods (ICC
®
115/1 and AACC 54-21),
Fig 5: Combination test – Farinogram and heating of the
Farinogram® dough

as well as additional information regarding the softening and gelling behavior of the dough during
heating. Standard mixers, the 50g and 300g sigma blade mixers can be used for this protocol. The
tests can also be carried out with whole meal flour and/or full formula dough in respect to production
conditions. In the software the points of interest (minima, maxima, temperature/viscosities…) can
easily be chosen for the final evaluations.

5
The Brabender® Farinograph® - for measuring the water absorption of rye flours with
the planetary mixer P600

Introduction
Rye dough is more viscous, sticky, and less elastic compared to wheat dough. The baking properties
depend on the correct water absorption, as well the optimum starch gelatinization.
The water absorption for rye flour (Detmolder
standard sourdough baking test) varies from
70% to 95%. If the dough in the oven is too soft,
the bread will collapse. If the dough is too dry,
the bread will not rise or it will show shrinking
cracks after baking. The optimum water added
will increase the shelf life, due to a soft and
moist crumb.
The Planetary Mixer P600 consists of a mixer
bowl with a capacity of approx. 1200 ml which
is double-walled for liquid heating/cooling, if
required. The mixing or kneading intensity can
be controlled continuously. Different tools (like
stirrer and kneading hook) are available.
Fig. 1: Brabender® Farinograph®-E with planetary
mixer P600

Methods and use of the Brabender® Farinograph® with planetary mixer P600
For measuring the water absorption the following 2 methods can be used.
Method 1:
300g of rye flour, 14% MB, is placed in the S 300g mixer at 30°C. The mixing speed is set to 63
RPM. After premixing for 1 minute the proper amount of water is added to yield a final viscosity of
exactly 300 FE after 10 minutes of mixing.

Method 2:
The Planetary Mixer P 600 is used as a measuring mixer to measure the water absorption of rye flour
as well. The P 600 mixer is double jacketed and is equipped with a temperature probe that will allow
the dough to be controlled at a temperature of 25°C. The Farinograph® E or the Farinograph®-AT
can be used for this test. Figure 1 shows the mixer attached to the Farinograph. The mixer can be
moved up and down and to the side for improved sampling and cleaning. The final mixed dough can
also be used for further baking trials.
600g of Rye flour (14%
MB) are placed in the
mixer. After 1 minute of
premixing the flour in the
mixer to bring the flour to
25°C, exactly 450ml of
distilled water (25°C) is
added and the dough is
mixed. The speed is set to
63 RPM.
Fig. 2: Farinogram with P600 and rye

After scraping the sticky dough (from the mixer walls) the dough is mixed again for exactly 10
minutes. The correct water is calculated via software from the final viscosity.

6
 The Brabender® Farinograph® - Method to test the hardness of grain with the
Brabender® Hardness Tester

Introduction
Grain hardness influences the milling properties of cereal grains. Soft grains can easily be milled
into milling fractions, while harder grains need more energy input to be milled to a fine flour.
This has a direct influence on the feeding of a
mill as well on the setting of the milling rolls in
the production mill. Before actual milling,
samples can be milled under defined conditions
and the hardness of these samples can be
measured in the Hardness Tester. In addition, the
hardness tester is also suitable for milling e.g.
barley, malt, bran, defatted soy – as further flour
ingredient- or whole corn under defined
conditions, which is used in tortilla production
for example. Therefore the grain hardness tester
is suitable in the milling industry as well as a
laboratory mill in research and development.
Fig. 1: Brabender® Hardness Tester

Method and use of the Brabender® Hardness Tester

The sample is milled in a defined conical mill while the torque and milling time is recorded.
Various grain hardness results in
different torque values, as well as
different milling times.
The milling gap can be adjusted to
calibrate the instrument to a standard
hardness. The actual milled material can
directly be compared via software with
stored data and results.

Fig. 2: Diagram of the Hardness Tester

7
 Brabender® Extensograph® - Methods for the stretching behavior of the dough

The Brabender® Extensograph® is used in the milling and baking industries for measuring the
stretchability of dough and its resistance to extension and, thus, completes the Farinograph® which
measures the mixing properties. The dough properties and the baking performance of a dough are
very much determined by its elastic capabilities which depend on the gluten structure (protein) of the
dough. The instrument allows for proving of the dough for a defined proving time and then records a
load/extension curve during dough stretching. The resulting diagram - the Extensogram - shows the
force which the dough opposes to the stretching force. The stretching behavior of the dough
influences the baking volume and the gas holding capacity of the dough and, consequently, the
volume of the baked product.

Fig. 1: Brabender® Extensograph® Fig. 2: Stretching of dough

The diagram is then evaluated for

- extensibility (length of the diagram)
- resistance to extension (height of the diagram at a length of 5 cm)
- energy (area covered by the curve)
- ratio between the resistance to extension and the extensibility.

Fig. 3: Evaluation of the Extensogram

Apart from the properties of the flour itself, the Extensograph® also very well displays the effect of
additives like e.g. ascorbic acid, enzymes, or emulsifiers. With the help of these additives, it is
possible to obtain the desired rheological properties of the dough.

8
Fig. 4: Influence of ascorbic acid (no and increasing addition)

- Strong flour
- Extensible, elastic flour
- Suited for long fermentation
processes, large proving
tolerance
- Light, voluminous baking
products with a good volume
- Rigid, tough dough structure
- Poor extensibility
- Dough hardly rises during
proving
- Results in small pieces of
dough with poor spring
- Flour producing a wet, plastic
dough
- Soft dough
- Narrow fermentation tolerance,
dough tends to spread
- Small baking p volume

Fig. 5: Extensogram profiles of different flour qualities

The values for energy and ratio correlate well with the baking volume. Depending on the flour, the
curve can vary from a very high and short Extensogram to a rather flat Extensogram.
Each kind of baked product requires specific dough properties which may not be required or may
even be undesirable for another baked product. For bread, e.g., a strong dough with a good
extensibility, good resistance, high energy (large area), and a well-balanced height-to-length ratio is
needed. For hard biscuits or crackers, however, the dough should be extensible and flowing, with a
high extensibility and a low resistance.

The miller can use the results obtained with the Extensograph® in different ways. First of all, the
Extensograph® permits to evaluate the quality of the flour as it is available. From the results obtained
with the cereal from the silo, the miller can see how he can or has to blend the grain. After the
milling process, the Extensogram provides information about whether flour treatment is necessary
and what kind of treatment will deliver optimum results (e.g. which need there is for ascorbic acid).
In the same way, the baker can check the properties of a flour supplied and see the influence of his
own additives in order to avoid overtreatment following to the treatment already done in the mill.

Besides the standard test methods (ICC, AACC), there are methods using reduced test times.

9
 Brabender® Amylograph – Methods for the gelatinization properties of flour
The baking properties of flour are based not only on the gluten characteristics but also to a great
extent on the gelatinization of the starch. The porosity and the crumb structure of the baked goods
depend upon this factor which also determines the degree of firmness and the shelf life of the
product. The gelatinization properties of the starch in the flour are mainly determined by the α-
amylase content which, in turn, largely depends on the weather during growing of the grain. Moist
weather produces a high α-amylase content, this goes parallel to the germination (sprouting) of the
grain. With the Amylograph, the gelatinization properties of wheat and rye are tested and, thus, also
their α-amylase content.

The measuring system of the Amylograph (latest model: Amylograph-E) is the same as that of the
Viscograph. It consists of a measuring bowl with feelers into which the sample, a flour/water or
starch/water suspension, is filled. A measuring feeler with pins penetrates into this measuring bowl.
The measuring bowl is surrounded by heaters providing for precise temperature control of the
sample in the bowl.
As the measuring bowl rotates, the pins provide for good mixing of the sample and prevent
sedimentation while the measuring feeler is deflected by the sample rotating with the bowl according
to the viscosity of the sample. This deflection is measured as torque.

For measuring the gelatinization properties of wheat and rye flour with the Amylograph, a flour-
water slurry (consisting of 80 g of flour and 450 ml of distilled water) is heated up from 30°C to
90°C at a constant heating rate of 1.5 °C/min. During this heating process, the viscosity is measured
and recorded as a function of temperature. The tests are done in compliance with international
standards (e.g. ICC standard no. 126/1).

The resulting diagram shows the viscosity as a function of time and, consequently, of temperature.
This diagram (Amylogram) represents the flour characteristics (starch properties, starch damage,
swelling, pentosans) as well as the enzyme activity (or amylase content) which is of particular
interest for the selection, blending and treatment of flour.
The diagram is evaluated for the gelatinization maximum (maximum viscosity) and the
gelatinization temperature (temperature in the maximum).

Fig. 1: Brabender® Amylograph-E Fig. 2: Diagram of an Amylograph (Amylogram)

10
It is in particular the gelatinization maximum which gives information on the gelatinization and
degradation of the starch contained in the flour. This maximum is influenced by the enzyme activity
of the flour. In case of sprouted grain, this enzyme activity is high, i.e. the flour has a high α-
amylase content, resulting in a very low maximum. In this case, the baked product would have a
rather poor quality (moist, gummy dough with streaks). The same is true for the opposite case, i.e. a
low enzyme activity with a very high maximum would not give a satisfactory baking result either.
What industry aims at is a well-balanced enzyme activity which can also be reached by adding α-
amylases like malt or fungal amylases. The properties of a flour and the addition of α-amylases can
be checked and adjusted with the Amylograph.

Bread with different enzymes activity in the flour

Fig. 3: Flour with > 1000 AU (Amylograph Fig. 4: Flour with 430 AU
Units)

Fig. 5: Flour with 240 AU Fig. 6: Flour with 110 AU

Apart from the height of the gelatinization maximum, the gelatinization temperature gives valuable
information on the flour quality. Especially in the case of rye flour, it is of equal importance as the
gelatinization maximum. A rye flour of good quality should have a gelatinization temperature of at
least 63°C.
Wheat flours have a higher gelatinization temperature than rye flours. In order to obtain good baking
results with type 550 and 1050 wheat flour, the maximum should have at least 350 AU (=
Amylograph units) and the gelatinization temperature should be at least 77°C. For wholemeal wheat
flour, 400 AU and 80°C are recommended.

Apart from the a.m. applications, the Amylograph can be used for checking and adjusting the
properties and the effect of hydrocolloids. The corresponding method was developed in the German
Federal Research Station for Grain and Potato Processing in Detmold/Germany.
For the test, a suspension of 7 g of hydrocolloid and 523 ml of water is prepared. The amount of
hydrocolloid is adjusted so as to obtain a maximum viscosity of about 700 AU. The sample weight
which gives this result of 700 AU can be transferred to the amount of hydrocolloid to be added to the
baking recipe in production (7 g = 1 % hydrocolloid addition). The maximum should be reached
early at about 25 - 50°C.

11
 Method for the Brabender® Maturograph and Brabender® Oven Rise Recorder

Method for testing different yeast qualities and/or recipe components

The Brabender® Maturograph and Oven Rise Recorder offer a possibility of getting additional
information concerning flour quality complementing the results obtained from international standard
methods. In contrast to many other methods, not only the flour but also individual recipe
components, in particular yeast, can be tested for their functional properties. The tests are run with
the standard recipes and all raw materials can be integrated and considered in the test.
Using both instruments together permits to simulate a standard baking test - therefore, this method is
frequently referred to as recording baking test.

Fig. 1: Brabender® Maturograph Fig. 2: Brabender® Oven Rise Recorder

Practical background
The application of yeast plays an important part in the manufacture of baked products. In most cases,
it is to positively influence the final product, e.g. with regard to taste, dough rising, and optical
impression. In addition to the taste, the two latter factors, i.e. the shape of the baked product, are a
decisive quality criterion for the customer. Good dough rising leads to a positive mouth-feel and a
long shelf life.
It is, therefore, decisive for the manufacturer of baked products to arrange the manufacturing process
so as to ensure an optimum quality of the final product. The manufacturing process should consist of
certain recurring steps that are started or stopped at a certain point of time within the manufacturing
process. This time factor depends on the strength (raising power) of the yeast and can be controlled
by adapting temperature conditions and recipes so as to obtain perfect interlinking of all individual
steps of the manufacturing process.
Quality variations of the yeast used for one and the same recipe cause unpredictable problems for the
manufacturing process. An increased or reduced raising power of the yeast as against that of
previous charges considerably influences the production process due to the necessity of adapting the
proving time correspondingly.
Another important factor is the behavior of the yeast in the dough during the baking process. Each
yeast has its own oven rise which influences the behavior of the piece of dough in the oven and,
thus, the final volume of the baked product.

Apart from the yeast, there are, however, other ingredients such as e.g. emulsifiers, fat, or sugar
which influence the proving behavior of the dough. With the method described in the following, not
only the properties of the yeast but also the properties and the influence of other recipe components
can be tested. For testing pure flour quality, the test should be run with a standard recipe.

12
Measuring principle
Maturograph and Oven Rise Recorder measure and record the optimum final proving time and the
change in volume of the dough during baking. As the tests are made with the complete dough after
the addition of all ingredients required, this method is very near to practice.
The Maturograph records the rising dough volume during proving by means of a piston. The
moment when the piston penetrates the dough structure which has become unstable due to the
increase in volume marks the end of the test and the crossing of the optimum proving time. The
evaluation of the diagram provides numerical values for the following four dough characteristics:
final proving time, proving stability, elasticity, and dough level.

In the Oven Rise Recorder, the dough undergoes a simulated baking test. For this purpose, the dough
sample is suspended in an oil bath which is heated up from 30°C to 100°C. The buoyancy of the
dough due to the change in volume is measured and recorded. The diagram shows the dough
volume, the baking volume, oven rise, and final rise.

Maturograph method
The dough is prepared in the Brabender® Farinograph® so that the dough consistency at the end of
mixing is 500 FU. The mixing time required for obtaining this consistency depends on the amount
and on the quality of protein. It is determined in preliminary tests with the Farinograph® so as to
perfectly adjust it to the flour quality used. Subsequently, the dough is prepared with all ingredients
desired, e.g. fat, sugar, salt, ascorbic acid, emulsifiers, and yeast.
From the dough prepared, two pieces of 155 g each are weighed for a duplicate test and are
homogenized and balled in a ball homogenizer. The dough pieces are put onto flat glass plates and
inserted into the proving chamber of the Maturograph for three preliminary proving periods at 30°C.
These preliminary proving times simulate the course of a production process where the dough is
allowed to release and prove between the individual processing steps. Between these three
preliminary proving periods, the dough is treated in the ball homogenizer.
Upon completion of the last preliminary proving period, the pieces of dough are weighed to exactly
150 g. After another treatment in the ball homogenizer, the pieces of dough are put into a special
plastics pot and covered with a film before the piston is put onto the dough and the measurement
starts. Due to the yeast activity, the dough volume rises. This increase in volume is recorded all over
the test time. As soon as the optimum proving time has been reached, the curve flattens and even
decreases at the end of the test because of the now unstable dough structure.

Oven Rise Recorder method

This method for further investigating the dough is similar to the Maturograph method. Preparation of
the dough is done with the same recipe in the Farinograph®. Subsequently, a piece of dough of 53 g
is weighed and put into a small metal basket in the proving cabinet of the Maturograph for proving.
Upon completion of the optimum proving time determined in the Maturograph, the metal basket
with the piece of dough is immerged into the oil bath of the Oven Rise Recorder which has been
preheated to exactly 30°C. This oil bath is now heated up to 100°C following a defined temperature
program. Due to the rising temperature, the dough volume increases, causing a certain buoyancy of
the dough in the oil bath which is recorded. The height and shape of the curve supply valuable
information about the results to be expected from a standard baking test with this dough.

13
Evaluation of the Maturograph diagrams

• Final proving time - the time

from the beginning of proving
up to crossing over of the
optimum proving point.
• Proving stability - the
admissible time interval for
putting the dough in the oven
for obtaining an optimum
baking volume.
• Elasticity - describes the flour
quality (weak or strong flour). Fig. 3: Maturograph diagram
• Dough level - maximum proving volume of the dough. A high dough level usually
results in a higher volume during baking

Evaluation of the Oven Rise Recorder diagrams

• Dough volume - the height of the

curve at the beginning of the test
mirrors the dough volume at the
beginning of the baking process.
• Baking volume - the height of the
curve at the end of the test
describes the volume of the baked
product to be expected.
• Oven rise - the difference
between the baking volume and
the dough volume. Fig. 4: Oven Rise Recorder diagram
• Final rise - the increase in volume measured at increased temperatures

Summary
Maturograph and Oven Rise Recorder allow to describe flours and complete recipes by a recording
baking test. The curves obtained with these two instruments exactly mirror the individual stages of a
baking test and are, therefore, of a high practical value. The test arrangement permits to test the
interaction of all dough ingredients and to optimize the recipe of the desired product. This helps to
avoid wrong estimations concerning the proving and baking properties and, thus, allows for
considerable cost saving.

Fig. 5: Evalution of different curve made with the Maturograph and the Oven Rise Recorder

Explanation: brown = untreated flour green = Flour with malt

blue = Flour with ascorbic acid red = Baking improver
yellow = organic treatment of the flour

14
 Brabender® SM3 - Method for producing wheat wholemeal for rheological tests

Most of the standard methods for grain and flour accepted worldwide refer to the production and
testing of raw material after the separation of bran and flour. The increasing customers' demand for
wholemeal products, however, has lead to the necessity of developing test methods for the
qualitative analysis of the corresponding raw materials. The ICC Standard no. 115 was extended
already many years ago so as to include wheat wholemeal as well. This means that with the
Brabender® Farinograph®, there is a measuring instrument for dough rheological tests on wholemeal.

Up to now, there has, however, not been any

standardized method for milling the corresponding
grain samples. The method presented in the
following allows for a comparison of production and
laboratory.
With the Brabender® Break Mill SM3, grain can
easily be milled to wholemeal of different grain size
distributions. With regard to the development of new
wholemeal products and to quality assurance, this
opens up the possibility of running small-scale tests
prior to milling on a production scale.

It is in particular with wheat wholemeal that with the

same raw material, large variations in the rheological
characteristics of the flour are caused by different
milling conditions and settings. This mill enables the
reproducible production of flours for laboratory tests. Fig. 1: Brabender® SM3

Method for milling wheat grain to wheat wholemeal

Prior to milling, the grain must be cleaned. This preparatory step is very important in order to obtain
a pure grain variety and to protect the rolls of the mill from damage by stones or metal particles.

Step no. 1: Determination of the optimum

milling gap
- Loading of the grain sample into
the feed hopper
- Adjusting of the milling gap for
particle size regulation
- Screen analysis for checking the
grain size distribution
- If applicable, re-adjustment of the
milling gap and checking of the
results Figs. 2 + 3: Grinding System of the SM3
Step no. 2: Production of the test flour
- Loading of the grain into the feed hopper.
- Checking of the milling gap
- Start of milling
- Switching off the mill when all grain has been milled

15
Representation of the milling results of the SM3
Varying ratios of bran to flour in a wholemeal result in different flour properties. The water
absorption capacity of a flour and its dough properties such as development time and dough stability
directly depend on this ratio.
The following diagrams, recorded with a Brabender® Farinograph®-E, clearly reveal the differences
of wheat wholemeal. The wholemeal samples originated from one and the same grain type and
charge but were milled on the SM3 with different settings of the milling gap.

Fine wheat wholemeal Coarse wheat wholemeal

Fig. 4: Fine wheat wholemeal Fig. 5: Coarse wheat wholemeal

Fig. 6: Farinogram of a fine wheat wholemeal Fig. 7: Farinogram of a coarse wheat wholemeal

Screen analysis > 800 µm: 9.5 % Screen analysis > 800 µm: 55.2 %
Water absorption 500 FU: 65.4 % Water absorption 500 FU: 63.0 %
Development time: 8.1 min Development time: 16.8 min

The above examples clearly reveal the importance of the grain size of wheat wholemeal. The fine
wheat wholemeal has got a considerably shorter development time than the coarse one and,
consequently, needs less energy for the mixing process. A sudden change of the grain size towards a
coarser wholemeal, if not recognized, would lead to irregularities in dough production due to the
extended development time required for this coarser wholemeal. Furthermore, the consistency
reached would be too low due to excessive water addition unsuited for this flour quality. The dough
would be smeary which would cause considerable production loss.

Summary
The method described permits to even better check and assure the quality of wheat wholemeal. The
grain size distribution and, thus, the ratio of bran and flour of the corresponding wholemeal are
comparable to those of flours from a production mill. Consequently, the wholemeal samples
produced according to this method for laboratory testing supply reliable information concerning the
qualities to be expected in production. This enables early control of the milling process so as to
obtain the optimum product which fully meets the customers' demands.

16
The Brabender® Quadrumat® Junior – Method to manufacture production-equivalent
wheat flours for laboratory tests

The wheat and rye grain supplied to a mill must be tested for its quality characteristics in a
laboratory prior to milling. For these tests, the grain needs to be milled in the laboratory so as to
obtain a flour the properties and characteristics of which correspond to those of flours used in
common production processes. The Brabender® Quadrumat® Junior, using a 4-roll milling system
with 3 successive processing steps fully meets the requirements for producing production-equivalent
test flours.

This mill is suited for the manufacture of both

wheat and rye flours.
The method described in the following refers to
milling of durum wheat and common soft
wheat and was developed for the manufacture
of flours to be used for physical tests. These
flours can be applied for measurements with
the Brabender® Farinograph®, the Brabender®
Extensograph®, and other laboratory
instruments.
Apart from that, the method supplies reliable
information about the flour yield and the ash
content of the flour after milling.
Flours produced with the Quadrumat® Junior
can be used for determinations of the protein
content and of the water absorption capacity,
for running baking tests, and for tests
concerning the enzyme activity.
Fig. 1: Brabender® Quadrumat® Junior

Features and operating principle

The Brabender® Quadrumat® Junior is a precision laboratory roller mill. Fixed rolls guarantee close
simulation of the production process and good reproducibility of the test results.
After cleaning and preparation,
Feed hopper if applicable, the grain is filled
into a lockable hopper with a
maximum capacity of 500 g.
Adjustable From here, the grain flows
feed gate through an adjustable feed gate
from the feed roll to the first
Break rolls break roll and, without inter-
mediate sifting, to the second
break roll. The second roll of
Round sifter
the first break at the same time
acts as first roll of the second
Flour drawer break. This principle is also
used for grinding semolina.
After having passed the second
Bran drawer break, the sample material goes
Fig. 2: Features and operating principle of the
directly to the "middlings
Quadrumat® Junior
reduction".

Here, the second roll of the second break works against the roll with the finest corrugation of the
semolina passage (fig. 2).

17
Due to the self-grinding effect of the grain particles with each other, the closed milling process
provides for perfect separation of the endosperm from the exosperm. Sifter analyses have shown that
the bran is thus preserved from being crushed.
After having passed the last pair of rolls, the product drops into the round sifter. The round sifter
accelerates and decelerates automatically, which brings up a very good self-cleaning effect, so that
even with continuous operation, clogging of the screen is avoided.
The sifted flour drops into the flour drawer below the sifter. The bran is collected in the bran drawer
below the discharge of the sifter (fig. 2).

Method for milling wheat grain

- Cleaning of the grain: This
preparatory step is very important
in order to obtain a pure grain
variety and to protect the rolls of
the mill from damage by stones.
- Grain conditioning to the optimum
water content for milling (durum
wheat: max. moisture 17 %, soft
wheat: max. moisture 16 %)
- Loading the grain into the feed
hopper
- Opening of the adjustable feed
gate
Fig. 3: Roll arrangement
- Start of milling
- Cleaning of the mill after milling in order to remove any residues between the rolls and from
the transition to the sifter
- Weighing of the bran and flour obtained for determining the degree of milling The flour
produced with this method can be used directly and without any further treatment for
subsequent tests.

Representation of flours
The following diagrams show the excellent correspondence of the flours obtained with the
Quadrumat® Junior with those from a production mill in tests with the Brabender® Farinograph® and
Extensograph®.

Fig. 4: Farinograms and Extensograms of two flours obtained from the Quadrumat Junior (blue) and from a
production mill (red)

Summary
The Brabender® Quadrumat® Junior is perfectly suited for milling wheat and rye flours. The method
allows for easy and quick milling of flours for laboratory tests. Gentle grinding in the 4-roll milling
system produces flours that are very similar to those from a production mill and are well suited for
further laboratory tests.

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 The Brabender® Quadrumat® Senior - Method for the production of
production-equivalent test flours by means of a milling test

Grain as a raw material is subject to environmental influence and, as a consequence, to a continual

change of its chemical composition and its chemical and physical properties. For this reason, each
individual grain charge supplied to a mill must be tested. These tests comprise a moisture test, an
analysis of the ingredients such as, e.g. the protein content, the gluten content, and the sedimentation
value. In a second step, tests are run with the dough obtained from the corresponding flour in order
to describe the rheological properties of the dough.

The very important test concerning the milling

properties of the grain is, however, frequently
ignored. Milling in a mill strongly influences
the rheological properties of the flour, among
others by the adjustment of the rolls to each
other. Therefore, apart from the tests
mentioned above, a milling test is imperative
as well.
The aims of such a milling test are
- preparation of production-equivalent
test flours
- checking the milling properties of
different types of grain
- investigation and determination of the
potential yield

Fig. 1: Brabender® Quadrumat® Senior

Technical features and operating principal of the mill

A crucial point with such tests is the closeness to practice, in particular concerning the design and
the technical features of the laboratory instrument. For optimum practice-orientation, the
Quadrumat® Senior comprises several milling steps.

The Quadrumat® Senior consists of 2 milling

heads, each one comprising 4 rolls. Like in a
production mill, the grain is gently broken in the
first milling head ("break head") and then
reduced in the second milling head ("reduction
head").
The ground material from the break head is
separated into three fractions by several sifters
stacked one above the other. The bran (> 530 µm)
is separated immediately. Likewise, the flour
obtained in this first step (< 155 µm) is withdrawn
from the milling process without any
intermediate step. The third fraction which
Fig. 2: Schematic design of the mill
contains all medium-size particles is guided to
the reduction head where it is milled again in the
second 4-roll system.

19
Method for a milling test for determining optimum grain conditioning
At the beginning of the milling test, a decision concerning the grain fractions to be obtained in the
test and their condition must be made. As the product flow can be directed in 5 different ways, the
same number of final products can be obtained. The following milling diagrams describe, as an
example, 2 possible test setups.

The following method which can be realized Test setup no. 1

with various test setups has proven successful
for determining optimum grain conditioning:

Test setup no. 1: The grain is damped to

different moisture contents and the required
tempering time is observed.
Test setup no. 2: The grain is conditioned
uniformly and the tempering times vary.
As each charge of grain shows a different
behavior during conditioning and milling, this
method permits to obtain reliable results
quickly and easily. The method in detail:

- Cleaning of the grain: This preparatory

step is very important in order to obtain
a pure grain variety and to protect the Test setup no. 2
rolls of the mill from damage by
stones.
- Grain conditioning (damping and
tempering) in compliance with the
desired test setup.
- Determination of the desired sifter
arrangement.
- Starting of the mill and loading of the
sample.
- Upon completion of milling emptying
of the sifters.
- Weighing of the individual fractions in
order to determine the degree of
milling.
Fig. 3: Milling diagrams
- Realization of dough-rheological and
baking tests for a qualitative
assessment of the milling products.
- Evaluation of the results and application to the production process.

Summary
The method described allows testing of grain properties during milling. On the basis of the results
obtained, optimum products with a high value added can be produced and production cost can be
reduced by avoiding expensive faulty milling. Apart from that, the transfer of the milling process
tested in the laboratory to production conditions leads to an improved flour quality and increased
safety concerning the product quality.

20
 Brabender® Moisture Tester MT-C - Method for the determination of the moisture
content

There are several methods accepted all over the world for determining the moisture content of
different materials. These methods were developed many decades ago and their practicability and
accuracy met the state of the art of that time. Most of these methods were based on the principle of
the drying oven frequently used still today as a reference method. The drying oven method consists
in extracting water from a sample by the addition of heat. The loss in weight of the sample, indicated
in percent, describes the moisture content of the material tested.

The Brabender® Moisture Tester MT-C is a

state-of-the-art laboratory instrument using the
principle of the drying oven. For this purpose,
the closed drying chamber is heated according
to the prescriptions to up to 200°C. Behind the
lower flap, there is a balance for sample
weighing. The data are transmitted
automatically to the internal PC for being
processed. Subsequently, the sample dish is
put into the drying chamber over the balance.
When the preset drying time has elapsed, the
sample is weighed automatically within the
drying chamber and the software calculates the
loss in weight. Up to 10 samples can be
measured at a time.

Fig. 1: Brabender® Moisture Tester MT-C

Method for moisture testing of flour and grain

There are several international standards (e.g. ICC, AACC, ISO) for moisture testing with flour and
grain. These standards prescribe a method using a drying oven, an additional balance, and an
exsiccator. With the MT-C, moisture testing is much easier and safer because no additional
instruments are required and error sources during the test are minimized. The MT-C fully complies
with the technical requirements prescribed in the standards. The method in detail:
- Selection of a drying program
corresponding to the material to be
tested
- Weighing of the sample on the
integrated balance
- Shifting the sample dish from the
balance into the drying chamber and
starting of the measurement
- During the test, the sample rotates on a
turntable within circulating air.
- Upon completion of the selected drying
time, fully automatic re-weighing of the Fig. 2: Display with drying program
sample dish within the drying chamber.
A sensor ensures that just the sample the drying time of which has elapsed is re-weighed
Display of the sample moisture on the touchscreen.
- Data saving on the MT-C or on a separate data recording system and/or printing of results
Method for moisture testing of bread, dough, and other materials
Many products such as e.g. bread or dough show a great variety of ingredients, shapes, and
properties. As a consequence, common standards are not applicable and special methods need to be
developed. The moisture of the bread crumb, however, considerably influences the taste and the
keeping quality of the bread and should, therefore, be tested in regular time intervals. For this
reason, baking tests comprise regular measurements of the moisture content of the baked product.

21
The most important test parameters for such
investigations are the drying temperature and the
optimum drying time for completely drying the sample.
For determining these parameters, the software of the
MT-C offers the possibility of creating drying curves.
The method in detail:
- Determination of the drying temperature,
usually between 105 and 130°C
- Setting of the drying time, frequently between 4
and 5 hours Fig. 3: Drying curve
- The program uniformly distributes 10 measuring points over the entire drying time so that
the weight of the sample dish is measured within certain, regular time intervals
- Weighing of the sample and starting of the program
- Observation of the drying curve on the touchscreen during and after the test in order to read
the time of weight constancy
As a result, the corresponding parameters of drying temperature and drying time can be saved as a
new drying program in the MT-C.

Advantages as opposed to common drying oven methods

The following features of the test procedure show the advantages of the MT-C method as opposed to
the common methods.
- Test setups with the parameters used can be saved.
- The software accepts sample weights between 9 and 11 g
instead of requiring a precise sample weight of 10.0 g. This
allows for quick weighing and avoids weighing errors.
- The data are transmitted to the computer and used for
subsequent moisture calculation - reading and transmission
errors are excluded.
- Drying in moved air reduces the drying time up to constancy in Fig. 4: Sample weighing
weight.
- No calibration required.
- The moisture of any material can be determined precisely and reliably.
- Many possible error sources in the laboratory are avoided:
o Sample transport in the laboratory between the drying oven, the balance, and the
exsiccator
o Inaccurate weighing
o Exceeding or falling below the required drying time
o Change in weight during cooling due to malfunction of the exsiccator
o Mixing-up of samples in the drying oven or in the exsiccator

Summary
The Brabender® Moisture Tester MT-C provides for moisture determination of flour, grain, bread,
and other materials in compliance with international standards or according to individual methods.
The compact design and the technical features of the instrument allow for considerable saving of
cost and time and avoid many possible error sources while supplying very precise results.

22
 Brabender® Micro Visco-Amylo-Graph® - Method for the rapid analysis of starch

The Micro Visco-Amylo-Graph® is quite a new type of Viscograph, designed for increased
heating/cooling rates (i.e. shortened test times) and for reduced sample weights. It is suited for the
same applications as the traditional Viscograph and the Amylograph (i.e. testing flour quality and
starch properties by measuring the viscosity as a function of a temperature profile). The main
advantages of this instrument as against the traditional one are
- increased heating and cooling capacity
- reduced sample weight

The heating/cooling rate ranges from 1.5°C/min up to 10°C/min. Thus, test times can be shortened
considerably.
The sample weight needed for a test is only 5 - 15 g (with 100 ml of water), depending on the
material. The Micro Visco-Amylo-Graph® uses the proven Viscograph measuring principle
consisting of a rotating bowl and a paddle acting as a sensor and stirrer, yet with a smaller bowl and
a special paddle for homogeneous stirring. Like with the standard Viscograph, the temperature
sensor reaches into in the bowl for measuring and recording the actual sample temperature. As the
cooling probe, too, acts directly within the sample, perfect temperature control is guaranteed.

Differences against the Viscograph

Both instruments use the same measuring principle: a starch-water (or flour-water) slurry undergoes
a controlled temperature treatment (heating - holding - cooling). Viscosity is determined as a
function of time and temperature by measuring the torque brought up by the slurry rotating with the
bowl against the stirrer. The slurry concentration is equal for both instruments.
The two instruments differ by the size and shape of their bowl and stirrer and by the rotational speed
of their bowls which is 75 rpm for the Viscograph and 250 rpm for the Micro Visco-Amylo-Graph®.
Apart from that, temperature treatment is different: The usual heating cooling rates of the
Viscograph are 1.5 or 3.0°C/min. With a range of 1.5 - 10°C/min, the Micro Visco-Amylo-Graph®
can either be used with the same heating/cooling rates as the Viscograph or with increased
heating/cooling rates (usually 7.5°C/min) so as to reduce the test time. Furthermore, the holding time
at maximum temperature may be shorter.
Despite these slightly different test conditions, the results obtained with both instruments are
comparable and correlate very well. The difference in size and shape of the bowl-stirrer system is
compensated for by a more sensitive measuring range in the Micro Visco-Amylo-Graph®.

Fig. 1: Micro Visco-Amylo-Graph® Fig. 2: Micro Visco-Amylo-Graph®

with measuring system in detail diagram

23
The Brabender® Viscograph – Method for the gelatinization properties of starch

Starch is produced from various materials (corn, rice, wheat, tapioca). Consequently, the properties
of different starches vary. Additionally, these properties can be modified (mechanically, thermally,
chemically) so as to meet the specific requirements of different applications. Apart from the food
application, starch is also used in manifold other industrial fields. The main differences between
native starch, modified starch, and products containing starch show up in their rheological behavior.
The rheological behavior of food in production (pumping behavior, shear stability) or when being
used (e.g. a soup lumps when it gets cold) can be influenced by using different types of starch.

For this reason, viscosity measurement is the most important part of starch quality testing. The
instrument most frequently used for such viscosity measurements of starch is the Brabender®
Viscograph (latest model: Viscograph-E). The instrument is very similar to the Amylograph (used
for flour in the milling and baking industry) but offers the additional possibility of cooling the
sample. In some countries (e.g. USA), there is no difference made between the Amylograph and the
Viscograph, and the name Visco-Amylo-Graph is frequently used for both instruments.

The Viscograph is a rotational viscometer optimized for viscosity measurement on starch slurries.
The tests are done with a completely controlled temperature cycle of heating-holding-cooling and
under fixed shear conditions. This ensures highly reproducible gelatinization and pasting profiles.

®
Fig. 1: Brabender Viscograph-E Fig. 2: Measuring system of the Viscograph

The measuring system of the Viscograph consists of a measuring bowl with feelers into which the
sample - e.g. a starch/water suspension - is filled. A measuring feeler with pins penetrates into this
bowl. A heating device surrounding the measuring bowl and a cooling device reaching into the
measuring bowl allow for controlled heating/cooling of the sample.
As the measuring bowl rotates, the pins provide for good mixing of the sample and prevent
sedimentation while the measuring feeler is deflected by the rotating sample bowl according to the
viscosity of the sample. This deflection is measured as torque.

The usual measuring process consists of heating up a sample at a constant heating rate (in most cases
1.5°C/min or 3°C/min) e.g. from 30°C to 95°C. The starting and final temperatures are selected in
dependence of the individual task and of the type of starch. After a period of constantly high
temperature, the sample is cooled down again at the same rate. The result is a complete picture of the
different properties of the starch, such as the gelatinization behavior, the swelling behavior, and the
thickening behavior during pre-defined heating and cooling processes. By adding acids (e.g. citric
acid), measurements with different pH-values can be run which give information on the acid stability
of a starch. The test described complies with international standards (e.g. ICC standard no. 169).

24
 Fig. 3: Diagram of a Viscograph test Fig. 4: Evaluation of a Viscogram

In order to get the desired information on how the sample will behave in practice, the diagram is
evaluated for the following points:

- Beginning of gelatinization
- Gelatinization maximum
This value shows e.g. which consistency a product reaches during boiling. The lower the
temperature in the maximum, the less energy is necessary during starch preparation for
obtaining complete gelatinization. In research laboratories, the possibilities of lowering this
temperature by means of additives or starch modification can be tested.
- Viscosity at the end of heating and at the beginning of cooling
The phase of constantly high temperature in between gives information about the
temperature and the shear stability of the gelatinized starch. The viscosity may decrease
more or less steeply depending on the type of starch and on the modification. Starch with a
high stability and a high gelatinization temperature may show a constant or even increasing
viscosity
- Viscosity at the end of cooling
This value shows the thickening properties of the starch

Properties like thick boiling/thin boiling, different thickening powers, gelification, high or low hot
viscosity, different cold viscosities, stability, etc. that may be required for a certain application e.g.
as a thickening or binding medium for sauces or pudding can be shown in the Viscogram. The
Viscogram can also be applied for industrial starches as those used in the paper and textile industries
(e.g. wall paper adhesives).

The Viscograph is also well suited for checking extruded products. The Viscogram shows the degree
of gelatinization and/or of modification reached during extrusion and how changes of the extrusion
parameters influence the starch behavior. For this check, the extrudate is ground to powder and
stirred with water. Extruded corn grits of different humidity, e.g., can be distinguished by their
gelatinization behavior. In the same way, the influence of the extruder temperature or of the
compression rate of the extruder screw can be tested.

The pin feeler system of the Viscograph can also be used for materials other than starch. It is even
possible to test inhomogeneous materials. This advantage can be used e.g. to observe the
liquefaction effect of enzymes on fruit and vegetable pulp.

25