N°37CHOPINTRIBUNETHE NEWSLETTER FOR FLOUR PRODUCERS AND USERS

Chopin’s Alveograph: 90 Years of InnovationIn January 1926, after five years of development, Marcel Chopin unveiled his Alveograph in the prestigious review, Cereal Chemistry (Vol IV, No. 1), via an article entitled “Determination of Baking Value of Wheat by Measure of Specific Energy of Deformation of Dough”.

Since then, the Alveograph has become one of the most important tools for the quality control of wheat flours. It is now internationally recognized by many standards, notably those regulating the commercial exchange of wheats and flours.

For almost a century, CHOPIN Technologies has continued to evolve and adapt the Alveograph to industry needs, particularly by integrating new technologies.

Latest in the product range, the Alveolab complies with all current standards while moving into a new era. The major developments are as follows:

• The equipment’s control of test conditions (temperature and hygrometry), which strongly improves test reproducibility (inter-laboratory comparisons).

• Use of new tools (cutters and resting plates) which reduce user impact, thereby improving repeatability (inter-operator comparisons).

• Downward inflation of the bubble, reducing the impact of its weight and thereby permitting a deformation which is closer to that of known rheological models.

• The ability to test in the traditional manner (that is, with constant hydration) or by using adapted hydration, thanks to an integrated Consistograph.

• The ability to measure the consistency of the dough during kneading, as well as perform integrated calculation of stress/strain parameters and derivatives.

• The development of specific protocols for relaxation and/or degradation tests.

• The ability of the operator to create his or her own protocols by changing the time, temperature or kneading speed.

The Alveolab creates value by permitting a much more precise analysis of dough. It is perfectly adapted to recent changes in analysis requirements (composite flours, new manufacturing processes).

To help you master this precision equipment, CHOPIN Technologies offers its Application service, its training center (CT Center), as well as a LinkedIn user group.

For CHOPIN Technologies, innovation is, and always will be, a tradition in service of its customers.

INTERNATIONALAGENDA

PUBLICATIONS

LINKEDIN ALVEOGRAPH LABMILL AMYLAB FN CDI CT CENTER

n IAOM Latin America Guatemala City, GUATEMALA1- 3 february 2017

n GEAPS EXCHANGEKansas City, U.S.A.25-28 february 2017

n IAOMNew Orleans, U.S.A.10-14 april 2017

n BAKERY CHINAShanghai, CHINA10-13 may 2017

n ICC ASIA PACIFICXiamen, CHINA21-24 may 2017

n AGROFOODTehran, IRAN 22-25 may 2017

Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production. Schmiele, M., et al., LWT - Food Science and Technology (2016)

Effects of particle size on the quality attributes of reconstituted wholewheat flour and tortillas made from it. Ting Liu, Gary G. Hou , Bon Lee, Len Marquart, Arnaud Dubat, Journal of Cereal Science 71 (2016) 145e152

2ND SEMESTER 2016

in

LabMill by CHOPIN TechnologiesNew laboratory mill designed to evaluate wheat milling performance

2 CHOPIN TRibune - N°37 - www.chopin.fr

The objective of milling is to separate the floury endosperm from the bran and wheat germ, and then to reduce the endosperm into flour. Millers develop milling diagrams to make flour matching customer's specifications according to the characteristics of the wheat they receive. These characteristics do vary based on the variety, the location where it is grown and the weather.

Laboratory milling is a key element of wheat quality control as it heavily determines the technological characteristics of the flour produced. It is used to provide standardized flour, which is quantitatively and qualitatively similar to industrial flour, in order to anticipate its properties. This anticipation is needed to define the actions to take at the industrial facility to obtain a quality final product.

Wheat milling performance is first linked to the extraction rate. In other words, with the maximum amount of flour produced from a given wheat. Secondly, wheat milling performance is associated with the quality of the flour produced from this wheat. Naturally, a high extraction rate only makes sense if it is associated with a flour quality in compliance with its industrial use. Flour quality is often defined by ash content (which represents its purity) and damaged starch content, but also by its technological characteristics (measured by rheological analyses or bread-making tests).

Thirdly, wheat behavior during milling is an important indicator of wheat milling performance. Indeed, depending on the characteristics of the grain, most flour may be made during the breaking or reduction stage. The industrial mill diagram should therefore be perfectly suited to the type of grain used.

CHOPIN Technologies has developed LabMill, to determine, in the laboratory, these 3 components of wheat milling performance.

LabMill incorporates patented innovations allowing for the combination of performance, precision, reproducibility, sturdiness, and ease of use.

LabMill features a unique and patented milling diagram (2 breaking steps, 1 sizing step, 2 to 3 reduction steps), giving full access to the different milling fractions. The instrument is controlled via intuitive and modern software displayed on a 7" touch screen. LabMill can process samples from 50 to 3,500 grams.

This new laboratory mill also has a very precise, automated and adjustable feed system (equipped with a scale).

Rolls are made of high density steel and designed to last a lifetime (under normal conditions of use). Users have the possibility to adjust the rolls gap to mimic industrial milling. Other parameters, such as sifting time, are also adjustable.

The extraction rates obtained are particularly high with respect to the short milling flow diagram. They fall between 66.2% and 81.5%, depending on the varieties tested, with an average of 77% for hard wheat and 75% for soft wheat.

It provides flour with ash content, damaged starch content and rheological properties, comparable to industrial flour produced at these extraction rates. The average ash content is 0.56% and the damaged starch content is 13.4 UCD on average (Caractérisation du comportement en mouture de différents blés à l’aide du LabMill CHOPIN, INRA Montpellier UMR IATE, ARVALIS Institut du Végétal, CHOPIN Technologies, JTIC, November 2015).

CHOPIN Technologies first introduced LabMill to the market on October 18, 2015 during the AACCI annual meeting in Minneapolis, MN, USA and on November 4, 2015 during JTIC meeting in Paris, France.

Experimental milling is one of the most important steps in wheat and flour quality evaluation. The CD1 mill is a simple and efficient solution. It requires no roll adjustment, thus eliminating operator variations. It ensures a uniform milling process regardless of where the mill is located.

Following an extensive collaborative trial with 10 laboratories representing France, Italy, Belgium, Argentina, Mexico and the United States, and analyzing 14 wheat samples, the CD1 mill is now approved by AACCI (Approved Method 26-70.01). This standard method will assist operators by providing a consistent procedure.

The average extraction rate ranged from 61.7 to 71.9%, with ash contents between 0.50 and 0.60 (%dm).

The CD1 mill is also compliant with ISO 27971:2015 standard.

For additional information, please see,http://www.chopin.fr/media/produits/pdf/aacci-approved-methods-technical-commitee-report-on-using-the-chopin-cd1-laboratory-mill.pdf

CD1 mill gets approved by AACCI

3CHOPIN TRibune - N°37 - www.chopin.fr

Flour made from sprouted cereals with high amylase activity may lead to significant problems like sticky dough, bread with low volume and excessively red crust. Consequently, it is very important for the industry to detect and isolate sprout damaged loads of grain as early as possible.

The Hagberg falling number method was developed in the early 1960's to provide a rapid means of determining the α-amylase activity in sprout damaged wheat or rye. This method is widely accepted today and is standardized by international organizations such as the ICC, AACCI, ISO and ASBC.

CHOPIN Technologies has developed the Amylab FN. It measures α-amylase activity following the standard Hagberg falling number method or the new, unique and faster Testogram method.

The Amylab FN features several key innovations that are completely unique to FN instruments.

Instead of the standard boiling water bath, the Amylab FN uses an induction heating system that is safer (no boiling water) and less sensitive to environment variables such as altitude or water level. This provides greater accuracy in the results.

Also, instead of the standard glass tube (breakable, difficult to clean), the Amylab FN uses a reusable test tube made of aluminum, with a removable bottom, which makes it very quick and easy to clean. In addition, the instrument is operated by a user-friendly application on a 7" touch screen.

Finally, the Amylab FN features a new testing method called Testogram. Instead of measuring the time required for the plunger to fall down the tube and go through the starch gel sample (which takes between 60 and 500 seconds depending on the sample, average 325 seconds), it records the consistency during 90 seconds of constant shaking and determines if there is sprout damage in the sample.

At the end of the 90 second test, it gives an accurate prediction of the traditional FN value. As a result, the Testogram method provides reliable results that are on average 66% faster compared to the standard falling number Method.

The Testogram protocol may be adjusted to directly, accurately and quickly measure the impact of added fungal amylase, used to optimize flour enzyme activity.

All of these features make the Amylab FN the instrument of choice for anyone interested in measuring α-amylase activity in a quick, safe, reliable, and accurate way.

Amylab FN by CHOPIN TechnologiesA new alternative: faster, easier and safer method for running the Hagberg falling number test.

CT Center - A look back at five years of development and growth

Your local representative:20 avenue Marcellin Berthelot92390 Villeneuve-la-Garenne - FRANCE+33 1 41 47 50 48info@chopin.frwww.chopin.fr

1. In the [Maintenance] tab, click on the [Maintenance] icon and then on [Cleaning position].

2. Open the hatches on the two side compartments of the Alveograph.

3. Disconnect the humidifier cable.

4. Remove the flask that comes with the humidifier.

5. Separate the humidifier from the flask and empty it.

6. Remove the filter’s protective cover (see illustration below).

7. Remove the filter.

8. Using a cotton swab soaked in vinegar, clean the nozzle.

9. Replace the filter and then its protective cover.

10. Put the humidifier back on the flask which has been refilled beforehand.

11. Replace the humidifier and its flask back into the compartment.

12. Reconnect the humidifier and close the access hatch.

If the humidifier is still under-performing even following a cleaning, replace the filter with the one supplied in the equipment’s packaging.

Since its launch in 2011, the CT Center has trained almost 500 people on the Alveograph, the CD1 mill and the Mixolab. Initially confined to inter-company classes at our local office in Villeneuve-la-Garenne, these training sessions have progressively become de-centralized and personalized. As such, over 20 sessions were organized worldwide with the help of our distributors and regional partners, and a dozen companies have contacted the CT Center to arrange for personalized classes on their own premises.

Surveys conducted among the participants confirmed that the CT Center’s classes, with their combination of theoretical and practical matters and emphasis on all aspects of equipment operation (use, maintenance, metrology, interpretation of the results), responded to a real need for the training on the part of our clients and users.

For these individuals, CHOPIN Technologies is not a simple manufacturer of equipment, but rather a partner assisting them in their daily activities as well as in their plans for growth and the CT Center is part of this.

So act now, and benefit from the expertise and know-how of CT Center teams.

Join CHOPIN Technologies’ Alveograph User Group on LinkedIn. It’s the place for users and specialists to discuss the different applications of the Alveograph. A great source of information.

Service Tip: Cleaning the ALVEOLAB’s humidifier

SessionCalendar of upcoming sessions Linkedin

Mixolab in English December 8 and 9, 2016

Mixolab in English December 7 and 8, 2017

Mixolab in French February 23 and 24, 2017Alveo in French March 22, 23 and 24, 2017Alveo in English May 17,18 and 19, 2017

Dates