Chopin RHEO F4, Руководство пользователя

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Rheo F4
User’s manual
7
07/2015
1 Introduction
1.1 Measurement principle
Development of wheat and rye products during baking depends
both on the quantity of CO
2
in the dough aqueous phase and on
the rheological properties of the actual dough.
This development depends both on the capacity of the protein
network to be deformed under gas pressure and on the capacity of
the dough to retain this internal pressure until thermal denaturation
of the proteins and starch gelling. Measurement of flour proofing
ability is thus linked to the quality of the dough protein network
during its development.
1.2 Operating principle
The Rheo F4 analyses the development of a dough sample placed
in a test bowl and that will ferment under the conditions imposed by
the protocol used (temperature, weights placed on it, etc.).
Place the piston on the dough, which will
rise progressively as it ferments.
According to the test type conducted, the
piston is loaded by weights.
1
2
3
4
1 Proofing basket 2 Weight
3 Dough 4 Piston
The piston is directly connected to a height sensor that will
measure dough development. Moreover, the device bowl is
connected to a pressure sensor by means of a pneumatic circuit
that measures the pressure increase of the fermenting dough. The
result of a test is thus made up of two plots: the dough
development curve and the gas release curve.
The dough development curve is obtained by measurements taken
at regular intervals by the dough development sensor.
To plot the gas release curve, the pneumatic circuit runs pressure
measurement cycles. These pressure measurements are
converted into flow rates by the microprocessor.