ACTA AGRONOMICA TOMUS 30. (A MTA AGRÁRTUDOMÁNYI KÖZLEMÉNYEI, 1981)
1981 / 1-2. szám - ZS. POLLHAMER: Oven increment determination
2 ZS. POLLIIAMER A micro-method is required by means of which the best baking quality strains can be selected with perfect reliability at an early stage of the breeding process. To this end the dough should be tested with a method whose index numbers give a good characterization of the baking quality and make it possible to draw conclusions on the enzymatic state of the dough without further examinations. At present Brubender's Maturograph and Ofentriebgerät seem to be the most suitable for this purpose. According to SEIBEL—CROMMENTUYN (1963), this apparatus gives A clear picture of the development stage of the dough and of changes taking place during the baking process. These data accurately characterize the baking quality too. SEIBEL—CROMMENTUYN (1964) consider these tests to be highly suitable for determining the effects of various flour treatments, mixing values and additives for improving the quality of the flour. According to their data even if the material is prepared in advance the best laboratory worker can only perform 6 parallel tests, i.e. a total of 12 analyses a day. An average worker is only capable of carrying out 7—8 analyses. These data, together with the experiences of the author, show that owing to the low level of performance this excellent method cannot be used for mass selection of the breeding material. On the basis of the literary data it was thought that good use could be made of the data from the Maturograph and the Ofentriebgerät if the performance of the instruments was increased. This is all the more important because one of the major tasks of the bakeries is to adjust the volumes of their products to the regulations laid down in the most recent Hungarian standard (ANONYMOUS 1973). Considering the present quality of Hungarian flours this standard is rather strict; high quality basic material and good technology are both required if the standard is to be applied. Since the bakeries aim to produce attractive loaves with a large volume, thoese endeavours must be taken into consideration in breeding for quality. It is to solve this task that the author has elaborated a micro-method for determining the oven increment; this method seems to be suitable both for judging the quality of the basic material used by the baking industry and to carry out mass selection on the breeding material. Material and Method Experimental samples with uniform water content were ground to an average of 60% in a Quadrumat Senior mill. The dough was made with the guaranteed quality Dutch "Fermipan" dried yeast. The amount of water required for the dough was determined in advance by a farinograph. When only a small amount of flour was used the amount of water was determined by a farinograph while kneading the dough. For each test 50 g flour, 0.30 g Fermipan, 0.50 g salt and the amount of water determined in advance were used. The dough was kneaded for 3 minutes in the 50 g pan of the Acta Agronomlca Academiae Scientiarum Hungartcae 30, 1931