Rheo F4

Unique solution to analyze in one single

test the dough proofing properties
Stphane OCHET, October 2013

Summary
1- Introduction
- Baking is a very complex process
- Baking : 3 essential stages
- Proofing is a key functional step

2- Rheo F4 : presentation of the device

- Principle
- How to run a test
- Results

3- Rheo F4 : market target and Rheo F4 advantages

- Target markets
- Advantages

4- Rheo F4 : key applications

5- Conclusion
2

Baking is a complex process

Baking is a complex process

Baking 3 essential stages

1- Mixing / kneading
-

Initiating bread structure

2- Fermentation / proofing
-

Developing bread structure

3- Baking
-

Setting bread structure

Proofing is a key functional step

Yeast

CO2
6

From starch to carbon dioxide

Amylase

Proofing is a key functional step

CO2 production
+
CO2 retention

Dough rising

Proofing is a key functional step

Overall dough proofing performance depends on flour

quality, yeast performance and added ingredients.
Gas production depends on :
-

Yeast
Damaged starch
Sugars, enzymes, etc

Gas retention mainly depends on :

-

Quality of gluten network

Rheo F4 Presentation of the device

Rheo F4 Gas production / retention

10

Rheo F4 Dough development

11

Rheo F4 CHOPIN standard protocol

- Test temperature: 28.5C
- Dough composition: 250g of flour, 3g (1.2%) of quickrising dry yeast (or 7g of baker's fresh yeast), 5g of salt,
adapted hydration (based on moisture and "P" value)
- Dough prepared from Alveograph mixer set at 27C (or
repeatable mixer)
- After 1min mixing, 5g of salt is added
- Sample weight: 315g
- Weight applied on the sample: 2kg
- 13min after beginning of mixing, Rheo is started
- Test duration: 3h
IMPORTANT : possibility to customize own protocol
12

Results from Rheo F4

Dough development

T1: time to maximum dough development in hours and minutes.

Hm: maximum dough development height under stress, in mm.
T2 and T'2: relative stabilization time at the maximum point located at a height
of 0.88Hm without being lower than Hm-6mm.
T2=T2-T'2= dough tolerance during proofing
h: dough development height at the end of the test
(Hm-h)/Hm: % of drop in development after 3h (case of the CHOPIN
protocol) compared with T1
13

Rheo F4 Example of results

Optimum time to
place the dough
into the oven

14

Results from Rheo F4

Gas release/porosity

Hm: maximum height of the gas release curve.

T1: time required to obtain Hm
Tx: dough porosity time (time when the dough starts to lose CO2).
Total volume: total volume of gas released in ml (A1+A2 of the curve).
Volume of CO2 lost: carbon dioxide volume in ml that the dough has lost
during proofing (A2).
Retention volume: carbon dioxide volume in ml still retained in the dough at
the end of the test (A1).
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Rheo F4 Example of results

16

Rheo F4 The markets

Millers
Bakers
Additives manufacturers
Enzymes manufacturers
Yeast producers
Research Institutes / Universities

17

Rheo F4 main advantages

UNIQUE and COMPLETE information in one single test
Dough development
Yeast gas production
Dough porosity / permeability
Dough tolerance during proofing
SIMPLE
Total software control PC (USB)
Fully automated test: prepare the dough and then let the
system manage all analysis
Results automatically saved
Automatic creation of a certificate of analysis
ECONOMIC
Simple design, low maintenance, only one consumable
(soda lime)
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Applications Different flours

70

Flours with different

protein contents have
different behaviors during
proofing.
Rheo F4 identifies the
optimal properties for
every products.

60
50
40
30
20
10
0

Biscuit flour (protein = 9%)

Baguette flour (protein = 12%)

Pan bread flour (protein = 14%)

80
70
60
50
40
30
20
10
0

19

Biscuit flour (protein = 9%)

Pan bread flour (protein = 14%)

Baguette flour (protein = 12%)

Applications Flours with same falling

60
number
Flours with same falling
number can show different
results during proofing.
For example, flour 2 has
higher gas retention.
Rheo F4 gives complete
and precise results directly
related to volume of the
final products.

50
40
30
20
10
0
00:00

00:30

01:00

01:30

Farine 1 FN=340

02:00

02:31

Farine 2 FN=340

70
60
50
40
30
20
10
0
00:00

20

00:30

01:00

Farine 1 FN=340

01:30

02:00

02:31

Farine 2 FN=340

Applications Yeast activity

60

Different types of yeast

give different maximum
dough development and
gas production.
Rheo F4 measures yeast
performance in their "real"
environment.

50
40
30
20
10
0
00:00

00:30

01:00

Levures sches

01:30

02:00

Axis Title
Levures
fraiches

02:31
Levures liquides

80
70
60
50
40
30
20
10
0
00:00

00:30

Levures sches

21

01:00

01:30

02:00

Levures fraiches

02:31

Levures liquides

Applications Yeast activity / Aging

effect
70
60
50

Hauteur (mm)

After 1 week at 47C,

yeast show lower dough
development and gas
production.

40
30
20
10
0
00:00

00:30

01:00
01:30
Temps (hh:mm)

7963 (tmoin)

02:00

02:31

7963 (tmoin) (47C)

70
60
50

Hauteur (mm)

40
30

100%
retention!

20
10
0
00:00

00:30

01:00
01:30
02:00
Temps (hh:mm)

7963 (tmoin)

22

02:31

7963 (tmoin) (47C)

Applications Vital Wheat Gluten

70
60

The more VWG added, the

stronger dough
development.

50
40
30
20
10

With Rheo F4, adjust

precisely the quantity of
VWG needed for optimal
dough development.

0
00:00
Flour

00:30

01:00

Flour +1% gluten

01:30

02:00

02:31

Flour +2% gluten

Flour +4% gluten

80
70
60
50
40
30

Gluten quantity
Gluten quality

20
10
0
00:00

Flour

23

00:30

01:00

Flour +1% gluten

01:30

02:00

Flour +2% gluten

02:31

Flour +4% gluten

Applications Alpha amylase

Alpha amylase increase
fermentative capacities of
dough : higher dough
development and gas
production.

With Rheo F4, identify

precisely effects of Alpha
amylase on dough
behavior.

24

Applications Salt substitutes

70

The different NaCl

replacers have very
different and sometimes
opposite effects on dough
proofing properties.

60
50
40
30
20
10

With Rheo F4, anticipate

dough behavior and fine
tune salt substitutes
addition to your formulas.

25

100
90
80
70
60
50
40
30
20
10
0

Flour 5g NaCl

Flour 5g Ksalt

Flour 5g LactoSalt

Flour 5g LX1015

Flour 5g NaCl
Flour 5g LactoSalt

Flour 5g Ksalt
Flour 5g LX1015

Applications High fiber flour

70

Flours with high

fiber/mineral content have
lower dough development
and gas retention, and
earlier porosity.

60
50
40
30
20
10

With Rheo F4, optimize

high fiber bread
formulation.

0
00:00

00:30
T65

01:00

01:30

T80

02:00
T120

02:31
T150

80
70
60
50
40
30
20
10
0
00:00

26

00:30
T65

01:00

T80

01:30

02:00
T120

02:31

T150

Applications Frozen dough

Pre-frozen dough shows lower gas production than
fresh dough. Additives may be used to correct this.
With Rheo F4, evaluate and optimize fermentative
performance of pre-frozen dough.

27

Applications Gluten free products

Rheofermentometer was
used to optimize the
mixing stage of a ricebased complete glutenfree formula

4.06 cm 3/g

3.29 cm 3/g
2.72 cm 3/g

Shorter mixing, better

volume

Gomez M., Talegon P., De la Hera E., 2013,

influence of mixing on quality of gluten-free
bread, Journal of food quality, 36:139-145

28

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Conclusion
- Unique and complete information in one test
-

Dough development
Total gas production
Dough porosity / Gas retention
Dough tolerance during proofing

- Easy to use
-

Automated
PC driven

- Rheo F4 : The Best Solution to Control proofing and

ensure correct volume of final products

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