2.3. Chopin Multigraph FFC
The purpose of this new development is not to replace the familiar
individual instruments but to carry out independent measurements, for example
of water absorption and the pasting properties of (wheat) flours, in one device
and in a single operation (Sinaeve et al., 2001).
This combination was deliberately developed without a correlation with
the familiar standard devices such as the Brabender Farinograph or Extensograph,
the Chopin Alveograph or Brabender Amylograph and the Perten Falling Number
system. The equipment is intended for use in the acceptance of raw materials
(e.g. with whole meal from the Falling Number mill); the data it supplies
yields internal information that is useful for processing. In particular it is intended
to identify wheat lots that have impaired baking properties according to French
standards. That explains why the differences in the curves for good quality
baking wheat of the E and A type 19 and also good B wheat are less apparent. The
suitability of the device for use with rye flours is still being examined.
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| Fig. 70: Chopin Multigraph curve and evaluation points or areas |
Fig. 70 shows a basic example of a Multigraph curve and the usual
evaluation criteria. Further curves (Fig. 71) then show the differences found
between two different wheat flours, a weak one (flour 1) and a stronger one
(flour 2). The left part of the figure shows the Multigraph curves; the centre
part contains the Farinograph and Amylograph curves, and the right hand side
shows the Falling Numbers. The different flour properties are shown similarly
in all three cases.
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| Fig. 71: Comparison of Chopin Multigraph curves with Farinograph and Amylograph curves and Falling Numbers (Multigraph: dotted red curves = temperatures in the doughs) |
The beginning of the Multigraph curve can be compared with the results
of the Brabender Farinograph, in this case especially for water absorption,
then with the dough properties as shown by the Brabender Extensograph or the
Chopin Alveograph. The values for the water absorption of wheat flours
calculated by us with the Multigraph tended to be higher than with the
Farinograph. But in the tests carried out to date, which are not yet
sufficient, we have already calculated a correlation of r = 0.82. It may be
possible to improve this by taking different dough consistencies into account.
The addition of water necessary for preparing the dough is controlled
by the mouse button of the PC and is unaccustomed at first. Moreover, the
quantities added should be larger than the constant small steps of 0.2 mL.
In the subsequent heating phase the temperature rises at 4 °C per
minute, so the range from 30 to 90 °C is covered fairly quickly. The results
achieved at the beginning of this heating phase may correspond to the swelling
curve of the Brabender Amylograph. The measurements that follow should relate
to the Perten Falling Number and the information on temperature and viscosity
from the Brabender Amylogram. Similarity with the Amylogram values, for
example, might be greater if the heating phase were not automatic but could be
adjusted individually, in particular if it were slower. Evaluation of the
curves does not yield figures similar to those of the Amylogram or the Falling
Number; it characterizes certain ranges, for instance those with good pasting
properties that are required of certain raw materials.
Cleaning after the test can be carried out quickly and easily, but one
has to get used to the fact that the Multigraph is very hot compared with other
mixers. Cooling of the equipment seems to present a problem. So it should be
possible to connect an external cooling device to supplement the water cooling
system.
The exact significance and information value of the figures calculated
by the equipment's software need to be substantiated on the basis of further
specimens. The manufacturer already has a large volume of results that can be
made available to potential buyers. In our opinion the equipment's potential has
not yet been fully exploited. Once this is done, the device will automatically
rise out of the field of receiving inspections and be used chiefly for research
and development purposes.
Note :
19 German wheat classes in descending order for bread
baking quality: E-A-B-C-K. For details see also Determining the Sedimentation Value
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