ACTA AGRONOMICA TOMUS 30. (A MTA AGRÁRTUDOMÁNYI KÖZLEMÉNYEI, 1981)

1981 / 1-2. szám - ZS. POLLHAMER: Oven increment determination

OVEN INCREMENT DETERMINATION 5 farinograph. The second sample was kneaded immediately after the first. The average knead­ing time for the two samples was recorded and this initial time was used in the calculations. After it had been kneaded the dough was placed in a small pot and left to stand in a raising cabinet, first for 40, and, then for a further 30 minutes after being remoulded. After it had stood for 70 minutes and had been moulded for a second time the dough was placed in a slightly oiled heat-proof glass cylinder and levelled off with a cylindrical piece of wood. Then its height (cm3) was read from the scale on the tide of the glass cylinder (Fig. 1). The dough was then left standing for a further 30 minutes and the figure read after this period gave the value of the first dough increment (I). After a further 30 minutes of standing the value of the pre­baking dough increment (II), i.e. the height of the dough before baking, was read. The dough increment (I, II) is the difference in volume between the moulded dough placed in the glass cylinder and the dough which has risen prior to baking. When determining the volume of the dough the convex shape was taken into account and the value was read at the average level. This average value is the mean of the figures read at the lowest and highest points of the dough (Fig. 2). Baking was carried out at 260 °C in an oven manufactured by the Hungarian Labor­es Műszeripari Művek (Laboratory and Instrument Works) (Fig. 3). When the loaves were put in, the oven was adequately humidified, and the loaves were baked for an average of 15 minutes. The oven proved quite suitable for baking small samples. After baking, the average volume of the product was established with the aid of a metal disc (Fig. 4), and the maximum height was also recorded. The difference in average volume between dough before baking and bread is the so-called "oven increment". The size of the oven increment can be deduced from the average volume of small loaves, the convexity of the surface and the quality of the soft part of the bread (Fig. 5). For this method heat-proof glass cylinders of special size were manufactured, with an inner diameter of 6.1 cm and a height of 13.5 cm. Each gradation on the side of the glass Fig. 1. Placing the dough in glass cylinder and taking the first reading 1* Acta Agronomica Academiae Scienliarum Hungaricae 30, 1981

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