No 1

NEWSLETTER
FOR
FLOUR
PRODUCERS
AND USERS.

TRibune
PRODUCTS
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THE CHOPIN ALVEOGRAPH

The Chopin Alveograph is
a rheological instrument
recognized around the
world for its determination
of the strength and
elasticity qualities of wheat
and flour.

Brief
Since 1837, Tripette &
Renaud has been
developing products
and services for the
the industry, milling
trade and baking
industry.
Today the group markets
3 ranges of equipment
for :
- quality control of grain,
- quality control of flour
(CHOPIN),
- the processing, storage
and transformation of
grain (SERDIA).
Presently, the
Tripette & Renaud
group is represented in
more than 37 countries
by a network of
distributors, specially
selected for their
professionalism
and competence in their
service.
Producers and users of
flour around the world
bave found in the
CHOPIN range, a means
to improve control and
enhance thee quality of
their products.

The principle of the Alveograph, manufactured since

1937, is based on the three
dimensional deformation of a
dough patty (produced under
predefined conditions by a
standard protocol) by blowing
air, thus forming a bubble and
recording the pressure until
the bubble bursts.
This deformation of dough
has a close physical relationship to that of fermentation
during baking (formation of
alveole under the influence oi
the expansion/production of
carbon dioxide).
The Alveograph is used on
wheat and fleur tu determine
the end-use properties of all
types of bread, biscuit or Danish pastry fleur, and pasta.
The alveographic testing
procedure is standardised in
France and other countries
under : AFNOR NV03-710.
AACC N 54-30, ISO
N5530/4, ICC N 121/1992.
The CHOPIN Alveograph is
composed of 3 principle

elements (see photo) :

the Kneader for the dough
preparation, the Alveographdevice for bubble deformation, the Manometer - curve
recorder (or optional automa-

tic calculator).
The pressure curve (alveogram) is measured in relation
with time and is mainly charactehsed by 5 parameters :
Pmax, L, G, W, P/L, Ie.

Pmax (mmh20) : Pressure corresponding to the maximal resistance of

dough during deformation. Pmax depends on consistency, and
as well as the hydration potential of flour.
L (mm) or G* : Extensibility of the dough until breaking point.
G : Indicates the swelling. G is (volume of air) measured in cm3
required for the development of the bubble.
W (10-4Joules) : Deformation of the dough expressed by the strength
flour or baking strength of dough.
P/L or configuration ratio : utilisation characteristic of flour.
Ie (%) or P200/Pmax : P200 is the pressure measured in the bubble
after having blown 200ml of air into the dough. Ie is to the
elasticity resistance of the dough.

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APPLICATION EXAMPLES

IDENTIFICATION OF WHEAT AND MONITORING BLENDING OPERATIONS

The intrinsic technical qulities of flour are linked mainly to the 3 following criteria : the variety, the cultivating
conditions (location, climate, fertilisation) and the condition of milling (preparation of wheat before milling,
type of mill or diagram of the mill, etc.)

IDENTIFICATION OF A WHEAT TYPE

The CHOPIN Alveograph
enables the identification
and classification of wheat
in accordance to its rheological characteristics. This
identification con have an
effect on pure varieties or

blended varieties that are

ground under the same conditions and using the same
mill. The adjacent figure
shows 2 alveograms obtained
from varieties of North
American Wheat.

BLENDED VARIETIES OF WHEAT OR FLOUR

The alveographic results,
using standard protocol, abide
by the arithematic rules for
the blending of wheat or
flour. These rules are applicable for the blending of bread
making wheat or flour used
for biscuit making. However,
these rules do not apply for
the blending of wheat having
non bread making element.
E.g. Using an improved variety wheat A with alveographic characteristics :
Pmax=110, G=22,8, W=400,
and a common bread making
variety wheat B with alveo-

graphic characteristics :
Pmax=55, G=20,2, W=160
After blending 20% of wheat
A and 80 % of wheat B will
give C, with alveographic
results :
Pmax=66, G=20,7, W=210
(see figure below).

CONCLUSION
The results obtained by H.
Faridi and V. Rasper in the
Alveograph Handbook of
AACC confirm the linear
relation of Alveographic values when using a mixture of
Hard and Soft wheat.

The Alveograph is an ideal

apparatus for predicting the
results of blending 2 types of
wheat (milled with a laboratory mill, for example) to obtain
the rheological qualities of
these same wheats blended
and milled from an industrial
mill.
This operation can also be
conducted on millstream
flours in order to obtain flour
with different rheological
characteristics, by utilising
the same wheat variety for
other end-uses.

SOMETHING NEW !

SERVICE
USERS OF THE CHOPIN ALVEOGRAPH...CAN BENEFIT FROM OUR NEW ASSOCIATED SERVICE
Tripette & Renaud has introduced a STANDARD FLOUR SAMPLE for Alveograph users.
This flour is specially recommended for :
controlling the validation of the alveographic results obtained.
Participating in the recommendation of quality central required by ISO 9000 QUALITY STANDARDS.
Checking traceability, repeatability and reproducibility (the Alveograph is frequently used during commercial transactions). A standard flour
sample is produced according to the technical specifications established by Tripette & Renaud and rigorously tested in our laboratory using a
calibrated CHOPIN Alveograph. On each packet of the flour sample, is indicated the corresponding alveographic values : W, P, G, L, le with
the acceptable range to the manufacturers specification. The user can test 2 flour samples with different references (to improve the representative central) according to the standard CHOPIN protocol . The user can then compare the calculated alveographic values with those indicated
on the packets of flour samples. If you obtain doubtful results, Tripette & Renaud or your local agent will assist you in resolving this matter.
FOR MOREINFORMATION ...PLEASE CONSULT TRIPETTE & RENAUD OR YOUR LOCAL AGENT.

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OPERATING TIPS

THE CHOPIN ALVEOGRAPH

The quality of the Alveographic measurement
depends on taking into account the temperature of
the dough and that of the laboratory.
1) The ambient temperature must be at 20C +/- 2C
(68F +/. 4F).
Any temperature rise, above
23C (73F), has an influence
on :
the condition of the bubble
inflation, and on its rupture at
the end of the measurement.
The most important effect is a
shortening of the P or G values.
- on the possibilities of the
temperature adjustment of the
mixing bowl and resting
chambers (see 2 &3).
If these conditions cannot be
met, the room should be airconditioned.

2) The temperature of the

mixer must be at 24C
(75F).
Influence on the results.
<to23C

>to 26C

G or L

lt is therefore necessary to
adjust the initial temperature
to 24C (75F) before running
a second test.
To carry on a series of tests,
we advise the use of water
cooling circuits (water at 5C
(59F), always connected as
follows : Alveograph then
mixer, light water flow 80l/h).

3) Temperature of the
alveograph must be at 25C
(77F ).
Influence on the results.

Caution : it is normal that the

temperature of the mixer
increases during kneading.
This increase in temperature
is closely linked to the flour
capacity.

<to23C

>to 26C

G or L

4) Flour and sait water

must be also between 18C
(64F) and 22C (72F).
If the flour is kept in the
fridge, make sure that you
take it ouf sufficiently in
advance in order to obtain
the ambient temperature of
the
laboratory
(20C)
(68F).
A flour at 15C, kneaded at
24C (75F) will non have
lime to warm up and the
dough will be extruded at a
temperature lower than
23C (73F) (P- L+ W+).
Even flour kept at more
than 27C (81F)will non
have lime to cool and the
dough will be extruded at a
temperature which is too
high (P+L-W-). It is the
same for salt water.

REPORT

STARCH DAMAGE EFFECTS AND CONSEQUENCES

The influence of the starch damage level in breadmaking is very important.
If its control allows a better
comprehension of some phenomenon in bread making (Fig
1), its use at the level of the
mill allows optimization and
regulation of the charac- teristics of the flour produced. The
starch damage rate relies on
intrinsic criteria of wheat (variety, hardness...) but also

Figure 1.

on the mechanical treatment it

undergoes. The number of
passes, the flow, the space
between the cylinders, the
pressure... contribute to
increase or decrease the
starch damage level of the
flour. (Fig 2). An optimum
must be found according to
the use of the flour.

Lack of Starch damage

Excess of Starch damage

Doughs defects

1. Low hydration
2. Weak doughs
3. Fermentation is too slow

1.
2.
3.
4.

Doughs are too tough

Slackening at the final proof
Too much strength
Water-ogged dough

Bread defects

1.
2.
3.
4.

1.
2.
3.
4.

Over browned bread

Tour bread crust
Sticky crumb
Keyhole shape bread

tripette

Pale bread color

Bread badly developed
Fiat bread
The crust becomes unstuck

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Increasing the starch damage

level
allows
absorption
capacity to improve (dough
yield) (Fig 3) and fermentation capacities (volume,
crieur...) but an excess of
starch damage gives sticky
doughs, or even non machinable doughs (Fig 4).
A systematic check of the
starch damage level of fleur,
together with other laboatory
analyses, enables us to evaluate its baking /biscuit (cookie) capacities.
This is all the more interesting
as the miller can, if he wishes,
produce more or less starch
damage from a same wheat,
by modifying the adjustment
of the mill or by choosing the
most suitable wheat, for a given adjustment on the mill.

Figure 2.

Figure 3.

Figure 4.

PROFILE

THE CD1
MILL
More than a laboratory
mill, the CDI is a real
simulator of industrial
milling, for wheat used
to produce bakery flour
and for baking
industries.
After the wheat preparation
for milling (water content :
15.5%/16,5%, resting time
related to the kernel structure (Hardness) of the wheat
grains).

It permits one to :
- produce milling yields (varying according to needs) comparable with those of industrial
mills,
- obtain flours extremely close
to the composition and rheological characteristics of those
obtained in Industry.
- vary the starch damage rate
and calibrate the CD1 more
easily to the industrial mill, adding weights supplied with the
equipment. The process is rapid
and does not require specialized
technicians.
The CD1 mill removes any metal
that can be in the grain, by magnetic contact before grinding.

Grinding and reduction are

carried out in 2 different stages. 25g and 4000g wheat can
be milled at one time.

Maintenance is reduced to the

minimum thanks to the preset
rollers and to the wear
re;istance oi the cylinders.

The Norm AACC 54-30

"Alveograph method for soft
and hard wheat flour" will be
published in 1995 in
its corrected version.

PUBLICATIONS

BRIEFLY
RECENT EVENTS
79th Annual Convention
AACC Nashville (TN) october 1994.
As an active member of the
AACC (American Association of Cereal Chemists), TR

Reply
Can you please send me further
informaion regarding :
Chopin Alveograph
Rheofermentometer
CD1/CD2 Mill

was represented, as every

year, by their American
Agent, Seedburo Equipnient
Co.
The Chopin Rheofermentometer, the Alveograph and the
Rapid FT were the center of
important discussions.
In the future, the Rheofermentometer will become one
of the devices to centrol the
quality ni baking yeasts. The
Rapid FT will be the object of
a collaborative study around
the world, on the measurement of starch damage (before publishing AACC Norm).

ICC / AACC / CCt)A

CONGRESS '94 BEIJINGCHINA- november 1994.
Tripette & Renaud Chopin
particularly interested in the
potential that represents China (the world's N1 cereal
producer) presented different
equipment and appropriate
solutions to the 400 participants from all over the world.

Rapid FT (starch damage, etc.)

Bread volumeter
Chopin Alveograph
other (to specify)..........................
....................................................

COMING EVENTS

My need is :
Immediate

Please send me
1 copy of the
newsletter

6 months
12 months
Name :.........................................
Company :...................................
Address :......................................
City :............................................

ARGENTINA :
Exhibition of Chopin equipment in Tecnopan - Granotec
stand - from june 16th to 21St
1995 in Buenos Aire.
BRASIL :
Exhibition of Chopin equipment at Feira Internacional da
Alimentaao from June 20t
ta 23rd in Sao Paulo.

NETHERLANDS :
Exhibition ni Chopin equipment
at Victam - Franken BV stand
foim May 16th to 19th, 1995 in
Utrecht.
USA :
Exhibition of Chopin equipment
at Association of Operative Millers - Technical conference and
Exhibit - Seedburo booth from
May 6th to 10th, 1995 in Salt
Lake City - Utah.

Country :.......................................
Tel. :.............................................
Fax :.............................................
Agreed distributor :........................

Tr i p e tte & Re n a u d
2 0 , ave nu e Ma rc e llin B e r t h e lo t - Z . l d u Va l d e S e i n e
9 2 3 9 6 V ille n e u ve -la -G a re n n e Ce d ex 0 6 Fra n c e
T l. : (3 3 1 ) 4 7 9 8 6 0 0 2 Fa x : (3 3 1 ) 47 9 8 2 9 0 4
Di r e c to r o f th e P u bl i c a ti o n : M. J e a n P i e r r e D O L I G , E d i t o r i a l M a n ag e r : M . D e n i s V I OT

M. Dubois - Contribution
la rhologie empirique de 1a
dtermination de la qualit
des bls et des farines dans le
monde- LAlvographe Chopin - Industrie des crale; n
53 et 55 - 1988.
Sanchez H. D, de la Torre
M.A, Osella C.A, Mancuello
J.C - Effets du contenu lev
d'amidon endommag sur le
comporterment de 1a farine
de bl- Industrie des cralesn 42 -1986.
Preston K.R. Kilborn R,H,
and dexter J.E - Water
absorption effects on the
Alveograph properties of
Canadian Hard Red Spring
Wheats - Canadian inst. Food
Science Technology. VOL 20
N2 - 1987
Sukru Sinangil - Ova Flour
Milling CG., Kenya - Rapid
and accurate wheat quality
determination (The Chopin
Alveograph)- Un Mamulleri
Dunyasi - Turkey N3 - J992.
Articles available at
TRIPETTE & RENAUD, or
at your local distributor.

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