Chopin RHEO F4, Руководство пользователя

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Rheo F4
User’s manual
31
07/2015
z
Dough development curve
0
T1
T2
Hm h
1/2 1h 2h 3h
T’2 T2
T1
T2
Hm
h
0 1/2 1h 2h 3h
-12% Hm
T1: maximum dough development time in hours and minutes.
Hm: maximum dough development height under stress,
formulated in mm.
T
2
and T'
2:
relative stabilisation time at the maximum point
located at a height of 0.88Hm without being lower than Hm-
6mm.
'
T
2
=T
2
-T'
2
= dough tolerance
h: dough development height at the end of the test
(T:3 hours for a complete test with CHOPIN protocol,
or T: x for a manually interrupted test with another protocol).
(Hm-h)/Hm: % of drop in development after 3h (case of the
CHOPIN protocol) compared with T1
The measurement and combination of these five values provide
essential information for dough quality assessment. T1 and (Hm-
h)/Hm indicate the best times for dough kneading. However, time
T1 is very closely linked to yeast "speed" and activity.
Height Hm is linked to bread volume. T2 is an indicator of dough
tolerance during proofing.
To see reference curves, refer to the Appendix 1 page 36