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Wheat flour fermentation study

Article  in  Czech Journal of Food Sciences · February 2004

DOI: 10.17221/3402-CJFS

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Czech J. Food Sci. Vol. 22, No. 1: 17–23

Wheat Flour Fermentation Study

I��� ŠVEC and M���� HRUŠKOVÁ

Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical

Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Abstract

Š��� I., H������� M. (2004): Wheat flour fermentation study. Czech J. Food Sci., 22: 17–23.

Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety)
were evaluated in the form of fermented dough. Analytical traits (ash and protein contents, wet gluten, Falling
Number, Zeleny sedimentation value), fermentograph parameters (gases volume, the volume of dough and the
time of its max. increase), and the laboratory baking test were used for the characterisation of flours and doughs.
Differences found between the two commercial flour sets were small and were influenced by the year of harvest.
Significant differences were found between commercial and variety flours both in the fermentograph behaviour
and in the baking test results. Lower dough volumes and lower bread specific volumes for variety flours in
comparison with commercial ones were caused by a worse quality of proteins. Statistical analysis on significance
level 99% showed correlations between the gases volume and the dough volume (r = 0.5264), between the gases
volume and the time of dough maximum (r = –0.7689), and between the dough volume and the specific volume
of bread (r = 0.5452).

Keywords: wheat flour; fermented dough; fermentograph; baking test; maturograph; oven rice recorder

Fermentation is a metabolic process serving dough. Full-bread-formula is usually used for

for some microorganisms to get energy through dough fermentograph testing.
digestion of simple fermentable sugars, mostly The objective of this study was to compare fermen-
glucose and fructose. In bakery fermentation, the tograph behaviour of commercial flours from two
production of carbon dioxide (CO2) is required as years’ harvest and to describe differences between
it serves for fluffing up the dough. The principle the behaviour of commercial and variety flours in
of rheological apparatus, used for the evaluation a full-bread-formula. Fermentograph data were
of fermented dough properties during its matu- completed by other rheological characteristics de-
ration, is the measurement of gaseous volume or termined by maturograph and oven rise recorder
pressure produced. Fermentograph SJA (Sweden) test for fermented dough, and by alveograph test
or advanced type Rheofermentometer (Chopin, for non-fermented dough. Baking test with full-
France) can describe this dough behaviour. The bread-formula was also performed as the best
purpose of fermentation is to bring dough to the criterion of flour baking quality.
optimum condition for baking. The amount of CO2
depends on yeast and flour properties under stand- MATERIALS AND METHODS
ard conditions of the dough preparation which have
strong effect on the final product quality (B������ Two sets of commercial and one set of variety
1993). C����������� and P������� (1993) devel- bakery (fine, bright) flours were used for this
oped methodology to assess fermentation with the fermentation process study. The first set of com-
use of rheofermentometer and a shortened baking mercial flours came from the year 2001 harvest
test on the bread-making machine. The formula of (33 samples), the second one from the year 2000
dough also influences the properties of leavened harvest and consisted of 30 samples. The group of

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Vol. 22, No. 1: 17–23 Czech J. Food Sci.

variety flours contained 35 samples. Commercial placed into the temperate fermentograph chamber
flours were produced on industrial mill, variety onto the carrier, in mode “gas” is sealed up by a
ones on laboratory mill Buhler (Germany). metal bell, in mode “dough” the level indicator
The basic flour quality was determined according is placed on the dough surface. The weight of the
to the Czech standard methods – ČSN 55 0512 for measurement components is balanced by weights,
the ash, wet gluten, and protein contents, ČSN 600 g for mode “gas”, 350 g for mode “dough”.
ISO 3039 for Falling Number and ČSN ISO 5529 Fermentograph plotter registers the changes in the
for Zeleny sedimentation test. volume of gases and the volume of the dough. From
The rheological properties of the fermented the plotter records, fermentograph values (VG, VD
dough were evaluated by Fermentograph SJA and T) are read. The fermentograph behaviour in
(Sweden), maturograph and oven rise recorder both modes of measurement can be evaluated for
(OTG) (Brabender, Germany). The properties of two samples of flour simultaneously.
non-fermented dough (system flour-salt) were The baking test was performed according to the
measured by alveograph (Chopin, France). Czech method and the formula used was: flour
Fermentograph test procedure is not included – 100%, compressed yeast – 4%, sugar – 1.5%, fat
in any international or Czech standard method – 1%, salt – 0.7% (all components counted at flour
either, so this test was performed according to basic), and water to optimal dough consistency
our internal method. Fermentograph SJA works (600 ± 20 FU). The dough from 300 g of flour was
parallel in two measurement modes: prepared in farinograph (Brabender, Germany).
1. Mode “gas”– increase of gases VG (fermentograph Dividing and moulding of the dough was made by
units – FeU) is observed, hand. A�er standard leavening (50 min), the pieces of
2. Mode “dough” – volume change of dough sample the dough were baked at 240°C for 14 min. The bread
V D (FeU) and time of its maximum increase T form and volume were measured a�er two hours
(min) is observed. of cooling; the volume of bread was determined by
The dough for the fermentograph test is prepared displacement method with rapeseeds.
in farinograph (Brabender, Germany) using the The data obtained characterising rheology of
baking test formula and the water amount to reach dough, fermentation process, and baking test are
optimal consistency of 600 ± 20 FU. The dough is summarised in tables and were evaluated by cor-
divided into two pieces (150 g) by hand and put into relation analysis.
the inner fermentation cylinder. The dough sample
surface is calibrated to the standard starting height. RESULTS AND DISCUSSION
The inner cylinder is inserted into the outer one
and the space between them is filled with 900 ml Analytical characteristics describing flour quality
water of the temperature of 30°C. The sample is are given in Table 1.

Table 1. Average values of flour analytical parameters

Parameter Ash (%)* Wet gluten (%)* Proteins (%)* Zeleny value (ml) Falling Number (s)

Commercial flours (2001)

Average 0.61 30.9 11.2 37 332
Stand. deviation 0.07 1.6 0.5 3 35
Commercial flours (2000)
Average 0.59 30.1 11.8 35 305
Stand. deviation 0.04 1.8 0.4 4 27
Variety flours (1999)
Average 0.64 30.4 12.3 26 428
Stand. deviation 0.04 3.6 0.9 5 96

*dry ma�er basis

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Czech J. Food Sci. Vol. 22, No. 1: 17–23

Table 2. Average values of fermentograph and baking test parameters

Fermentograph test Baking test

Parameter
VD (FeU) T (min) VG (FeU) spec. volume (ml/100g) v/d (1)
Commercial flours (2001)
Average 70 99 66 337 0.62
Stand. deviation 3 15 5 14 0.02
Commercial flours (2000)
Average 78 74 104
Stand. deviation 9 20 21
Variety flours (1999)
Average 59 43 131 286 0.66
Stand. deviation 5 7 12 38 0.05

Differences between commercial flours are test but the baking test with commercial flours (of
small – significant differences for bakery are in 2000) was not performed. The comparison of the
content and quality of proteins. Falling Number baking test data between commercial (2001) and
indicates the extent of enzymatic activity – high variety flours (1999) testified for a worse quality of
average value of variety flours has been caused by proteins in the variety flours because variety flours
a longer time of storage which means a low activity volumes of gases were not displayed in specific
of amylases. Fermentograph behaviour (Table 2) volumes of bread. The form of the baking test bread
of two commercial flours sets is not so noticeably was be�er for the bread from variety flours although
different as is the behaviour of commercial and its specific volume was lower than for the commercial
variety flours. Commercial flours from the year flours bread. Maturograph and oven rise recorder
2000 harvest had a higher average dough volume characteristics (Table 3) describe more intimately
but a shorter time of the dough max. increase than the properties of fermented dough. The value of
commercial flours from the harvest of 2001. In the optimal leavening time serves also for the oven rise
bakery process, this means a lower resistence to recorder test – optimaly leavened dough is a�er the
the mechanical stress during dough kneeding. One expiration of this time put into an oil bath to evaluate
and half higher volume of gases for commercial the dough volume changes in the first phasis of
flours from the harvest of 2000 in comparison with baking. Maturograph and OTG data are affected by
commercial flours from the harvest of 2001 could the volume of fermentation gases (Table 5) and are
probably cause higher volumes of bread in the baking also related to the bread characteristics as described

Table 3. Average values of maturograph and OTG parameters (commercial flours 2001)

Optimal leavening Resistency of dough Elasticity of dough Stability of dough

Parameter
time (min) (MJ) (MU) (MU)

Maturograph characteristics
Average 39 667 196 6
Stand. deviation 4 45 12 2
OTG characteristics
Parameter V0 (OU) V22 (OU) V11 (OU) V22 –V0 (OU)
Average 373 519 485 145
Stand. deviation 34 45 53 40

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Vol. 22, No. 1: 17–23 Czech J. Food Sci.

by K������� (2002). Commercial flours (2000) had kneeding to bread baking. Statistical assessment
different baking qualities as evaluated on alveograph of fermentograph and baking test characteristics
(Table 4), which involved bakery weak (W = 100 × proved a relation between the time of max. increase
10–4 J) and bakery strong (W = 248 × 10–4 J) samples of dough and the final dough volume, identically for
(Š����� 2002). commercial flours from the harvest of 1999 and of
The results of correlation analysis are summarised 2001. The values of the time of max. increase as well
in Table 5. Statistically confirmed relations were as the final dough volumes depend on the proper-
found between all groups of rheological character- ties of flour proteins. The volume of fermentation
istics (significancy levels 0.05 and 0.01). Relations gases determines the final volume of dough and
between fermentograph, maturograph, OTG, and affects the time of its max. increase, but this effect,
baking test characteristics are comprehensible, on too, depends on the protein quality.
the one hand these a�ributes are concerned with Figure 1 shows the influence of fermentation gases
fermented dough, on the other hand, single tests on the bread volume (OTG test) and the specific
simulate, on the laboratory scale indeed, the connect- volume of bread in the baking test. Correlation
ing steps in the proccessing of bread, from dough analysis in Table 5 proves relations between these

Table 4. Average values of alveograph parameters (commercial flours 2000)

Parameter Elasticity P (mm) Extensibility L (mm) P/L (1) Energy W (× 10–4 J)

Average 103 58 1.93 165.99
Stand. deviation 23 14 0.81 35.47

Table 5. Quality characteristics correlation analysis of commercial and variety flours (statistically confirmative
relations)

Correlations FE vs. MAT & OTG (flours 2001)

n = 33 Leavening time Volume of bread
VG –0.4461 –0.4066
Correlations FE vs. BT (flours 2001)
n = 33 VD Spec. volume
T 0.7455 –
VG –0.3829 –0.4189
Correlations FE vs. FE (flours 2000)
n = 30 VD T
VG 0.5264 –0.7689
Correlations FER vs. BT (flours 1999)
n = 35 VD v/d
T 0.7032 –
Spec. volume 0.5452 0.3458
Summary of critical correlation coefficients
n = 30 n = 33 n = 35
r0.01 = 0.4487 r0.01 = 0.4335 r0.01 = 0.4182
r0.05 = 0.3494 r0.05 = 0.3370 r0.05 = 0.3246

FE – fermentograph; MAT – maturograph; OTG – oven rise recorder; BT – baking test

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Czech J. Food Sci. Vol. 22, No. 1: 17–23

V22 '01 Spec. vol. '01 VG '01

700 80
Specific volume of bread (ml/100g)

Volume of fermentation gases (FeU)

Bread volume V22 (OJ)

600
60

500
40
400

20
300

200 0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33

Sample

Figure 1. Fermentation gases influence on bread volume (OTG) and specific volume of bread (commercial flours,
harvest 2001)

three characteristics – fermentation gases affect found for flours from the harvest of 2000. Different
both volumes. Figures 2a and 2b compare the rheological behaviours of commercial and variety
influence of other three characteristics (protein flours were compared, apart from the different
content, fermentograph final dough volume and storage time of these flours. Variety flours had
the volume of fermentation gases) on the specific nearly twice as high volume of fermentation gases
volume of bread for commercial and variety flours but a lower final dough volume and the specific
(harvest of 2001 and of 1999). The dough frame is volume of bread was markedly lower.
built from gluten proteins, their amount and qual- The volume of fermentation gases influences all
ity predetermine (together with the fermentation other rheological characteristics:
gases amount) the volume of dough at the end of – maturograph optimal leavening time and OTG
leavening and the volume of bread. Weaker gluten volume of bread negatively,
proteins in dough from variety flours (1999) did – fermentograph final dough volume positively and
not hold fermentation gases and due to this the the time of max. dough increase negatively,
bread of these flours produced a smaller specific – baking test specific volume of bread negatively.
volume than did the bread of commercial flours Next confirmative relations were found be-
(harvest 2001). tween:
– final dough volume and the time of its max.
Conclusions increase, and the specific bread volume,
– the specific bread volume and the form of bread
The quality of two commercial and one variety (ratio height/diameter).
flour sets described by the ash content, Falling Specific bread volume dependence on the vol-
Number, and Zeleny sedimentation value was ume of fermentation gases is influenced by the
evaluated. The technological quality of flours was protein amount and quality, as is evident from the
determined by laboratory baking test. Fermento- results of the baking test comparing commercial
graph behaviour differences between two sets of and variety flours.
commercial flours were observed mainly in the Fermentograph SJA (Sweden) completes others
time of max. dough increase and the volume of rheological apparatuses by the evaluation of the
fermentation gases; the average time was longer for fermented dough properties. It characterises dough
flours from the harvest of 2001, a higher volume was maturation by the measurement of the fermen-

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Vol. 22, No. 1: 17–23 Czech J. Food Sci.

80 Proteins '99 VD '99 Spec. vol. '99 VG '99 400

Volume of fermentation gases (FeU)

Specific molume of bread (ml/100g)
End volume of dough (FeU)
Content of proteins (%)

60 300

40 200

20 100

0 0
1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35

Sample

Figure 2a. Specific bread volume dependence on proteins content and fermentograph volumes of dough and
fermentation gases (variety fours, harvest 1999)

Proteins '01 VD '01 Spec. vol. '01 VG '01

100 400

Volume of fermentation gases (FeU)

End volume of dough (FeU)

Specific molume of bread (ml/100g)

80
Content of proteins (%)

300

60
200
40

100
20

0 0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33
Sample

Figure 2b. Specific bread volume dependence on proteins content and fermentograph volumes of dough and
fermentation gases (commercial flours, harvest 2001)

tation gases volume under standard conditions. and gas retention I. The system and methodology.
The volumes of the fermentation gases and the Cereal Foods World, 38: 499–503.
dough at the end of the fermentograph test are K������� I. (2002): Uplatnění přístroje OTG pro sle-
related to the specific volume of bread from the dování vlastností pšeničného těsta. [Diploma Thesis.]
baking test. Institute of Chemical Technology, Prague.
Š����� P. (2002): Predikce alveografických vlastností
References pomocí NIR techniky. [Bachelor Thesis.] Institute of
Chemical Technology, Prague.
B������ A.-H. (1993): Dough structure, dough rheology,
and baking quality. Cereal Foods World, 35: 238–244. Received for publication October 31, 2003
C����������� Z., P������� Y. (1993): Gas formation Accepted a�er correction January 14, 2004

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 Czech J. Food Sci. Vol. 22, No. 1: 17–23

Souhrn

Š��� I., H������� M. (2004): Studie fermentace pšeničných mouk. Czech J. Food Sci., 22: 17–23.

Fermentografické a reologické vlastnosti 98 pšeničných mouk (2 soubory komerčních a 1 soubor odrůdových) byly
sledovány ve formě fermentovaného těsta. Analytické jakostní znaky (obsah popela, bílkovin, mokrého lepku, číslo
poklesu, Zelenyho sedimentační hodnota), fermentografické znaky (celkový objem kvasných plynů, konečný objem
těsta a doba jeho max. nárůstu) a výsledky pokusného pečení byly použity pro hodnocení vlastností mouk a těst.
Vliv ročníku sklizně se projevil mezi soubory komerčních mouk, ale zjištěné rozdíly nebyly výrazné. Významné
rozdíly byly zjištěny mezi komerčními a odrůdovými moukami, a to jak ve fermentografickém chování, tak i ve
výsledcích pekařského pokusu. Nižší konečné objemy těst a nižší měrné objemy pečiva z odrůdových mouk ve
srovnání s moukami komerčními byly způsobeny horší kvalitou bílkovin. Statistická analýza na hladině 99 % pro-
kázala korelace mezi objemem kvasných plynů a konečným objemem těsta (r = 0,5264), objemem kvasných plynů
a dobou max. nárůstu těsta (r = –0,7689) a konečným objemem těsta a měrným objemem pečiva (r = 0,5452).

Klíčová slova: pšeničná mouka; fermentované těsto; fermentograf; pekařský pokus; maturograf; OTG

Corresponding author:

Ing. I��� Š���, Vysoká škola chemicko-technologická v Praze, Fakulta potravinářské a biochemické technologie,
Ústav chemie a technologie sacharidů, Technická 5, 166 28 Praha 6, Česká republika
tel.: + 420 224 353 206, fax: + 420 233 199 990, e-mail: ivan.svec@vscht.cz

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