Extensograph Paper Properties
Test
What does the Extensograph determine?
The Extensograph is a machine used in the paper industry to
determine the physical properties of paper, such as its
stretchiness (stiffness) and extensibility (the amount it can be
stretched without breaking). The results obtained from the
Extensograph test can be used to evaluate the quality of paper
and make necessary adjustments to the production process to
ensure consistent production of high-quality paper.
What does the Extensograph determine in flour and dough
tests.
In flour and dough testing, the Extensograph is used to
determine the dough's strength, extensibility, and elasticity,
which are important factors in determining the quality of flour
and the resulting baked goods. The Extensograph test involves
measuring the force required to stretch a piece of dough and
the distance it stretches before breaking. This information can
be used to adjust the formulation of the dough to achieve the
desired properties, such as a good rise, proper texture, and an
attractive appearance in the finished product. The
Extensograph test is commonly used in the baking industry to
optimize dough formulation, improve product quality, and
ensure consistent results.
A miller is receiving a grain consignment from their supplier.
What tests would you recommend that they do not do to their
grains of the below? a.falling number b.glutin quantity
c.moisture content d.farinogram
I would not recommend the miller to skip any of the tests you
listed, as they are all important in determining the quality and
suitability of the grain for milling.
a. Falling number: The falling number test measures the sprout
damage in the grain, which can affect the grain's baking
quality and shelf life. Skipping this test could result in milling
and selling grain that is not suitable for baking.
b. Gluten quantity: The gluten quantity test measures the
amount of gluten in the grain, which is important for
determining the dough strength and the final quality of baked
goods. Skipping this test could result in using grain that is not
suitable for making high-quality flour.
c. Moisture content: The moisture content test measures the
amount of water in the grain, which can affect the storage
stability and milling quality of the grain. Skipping this test
could result in using grain that is too moist, which can lead to
spoilage or milling difficulties.
d. Farinogram: The farinogram test measures the dough-
making properties of flour, such as its development time,
stability, and peak height, which are important for determining
the baking quality of the flour. Skipping this test could result in
using flour that is not suitable for making high-quality baked
goods.
Therefore, all of these tests are important and should not be
skipped by the miller to ensure the quality and suitability of
the grain for milling and to ensure that the final products made
from this grain meet the desired quality standards.
which should I skip in case if I have to.
If you have to skip one test, the Farinogram may be the one to
prioritize, as it is specific to the end use of the flour in baked
goods, while the other tests provide information about the
grain's basic quality characteristics. However, it is still
advisable to conduct all of these tests if possible, as each
provides valuable information about the grain's suitability for
milling and baking. The final decision on which test to skip will
depend on the specific needs and priorities of your milling
operation and the end use of the flour.
What are the effects of having broken grains in a received
grain batch?
Having broken grains in a received grain batch can have
several negative effects on the quality of the grain and the end
products made from it. Some of the effects are:
1. Reduced milling efficiency: Broken grains can create
difficulties in the milling process, reducing efficiency and
potentially leading to decreased yields.
2. Quality loss: Broken grains can reduce the overall quality of
the grain and the flour made from it, as they may contain lower
levels of protein, starch, and other important components.
3. Shorter shelf life: Broken grains can have a higher moisture
content and are more prone to spoilage, reducing the storage
stability and shelf life of the grain.
4. Contamination risk: Broken grains can provide an entry point
for contaminants, such as insects, fungi, or bacteria, which
can negatively affect the quality of the grain and the safety of
the end products.
5. Decreased baking quality: Broken grains can negatively impact
the baking quality of the flour made from it, leading to issues
such as a low rise, poor texture, and an unattractive
appearance in the finished product.
Therefore, it is important to minimize the presence of broken
grains in a received grain batch to ensure the overall quality
and suitability of the grain for milling and baking.
What indications will the dockage tests not give among below?
1.Toxicological quality. 2. Purity of grain. 3. Baking quality. 4.
Efficiency of cleaning process.
The dockage tests do not provide information on the
toxicological quality of the grain.
Dockage tests determine the amount of foreign material, such
as weed seeds, straw, and chaff, present in a grain sample.
The tests give indications on the purity of the grain and the
efficiency of the cleaning process, but do not provide
information on the baking quality of the grain.
To evaluate the baking quality of the grain, other tests such as
the falling number, gluten quantity, moisture content, and
farinogram tests, would need to be conducted. To assess the
toxicological quality of the grain, chemical and/or laboratory
analysis would need to be performed to test for the presence
of contaminants such as heavy metals, mycotoxins, and
pesticides.
Which of the following is not a rheological analytics method?
1.extensogram. 2.glutopeak. 3.falling number. 4.farinogram.
Glutopeak is not a rheological analytics method.
Rheological analytics refers to the study of the flow and
deformation of materials, and the methods used to measure
these properties. The other three methods you listed,
Extensogram, Falling Number, and Farinogram, are all
rheological analytics methods used to study the flow and
deformation properties of dough and flour, and to evaluate the
baking quality of flour.
Which of the following has no direct impact on the baking
performance of white flour dough? 1.amylase activity. 2.gluten
content. 3.ash content. 4.gluten index.
Ash content has no direct impact on the baking performance of
white flour dough.
Ash content refers to the total mineral content of the flour and
is a measure of its residual minerals after the flour has been
burned. Although ash content can indicate the quality of the
flour and the grain used to produce it, it does not have a direct
impact on the baking performance of the dough.
Amylase activity, gluten content, and gluten index, on the
other hand, all have a direct impact on the baking performance
of white flour dough. High levels of amylase activity can lead
to an over-degradation of the starch in the dough, reducing the
dough's strength and making it difficult to handle. Gluten
content and gluten index are measures of the gluten protein
content and its strength, respectively, and both have a
significant impact on the structure and volume of the baked
goods.
Which of the following tests is not carried out during grain
reception? 1.dockage. 2.moisture content. 3.falling number.
4.gelatinization.
Gelatinization is not carried out during grain reception.
Grain reception is the process of receiving and inspecting
grain deliveries from suppliers, and usually involves a series of
tests to evaluate the quality and suitability of the grain for
milling and baking. The tests typically carried out during grain
reception include dockage, moisture content, and falling
number.
Gelatinization, on the other hand, is a physical process that
occurs when starch granules absorb water and swell, leading
to the breakdown of the granules and the release of their
contents. Gelatinization is a critical factor in the baking
process, but it is not typically tested during grain reception.
Instead, it is typically evaluated in the laboratory using
rheological analytics methods such as the farinogram test,
which measures the dough's resistance to deformation and
provides information on its suitability for baking.
What does having sprouted grains in the received batch
indicate? 1.insect presence in the grain. 2.wetness in the grain
postharvest. 3.wrong harvesting time. 4.dry and clean storage
of grain.
Having sprouted grains in a received batch indicates that the
grain was stored in conditions that were too warm and moist,
allowing the grain to germinate.
Sprouted grains occur when the dormant seed in the grain
begins to grow in response to favorable conditions, such as
warm and moist conditions. Sprouting can cause the grain to
lose quality and nutritional value, and can also reduce its
suitability for milling and baking. The presence of sprouted
grains in a grain batch is a sign that the grain was not stored
properly and that it may have been exposed to moisture and
warmth, which can also lead to the growth of mold and other
microorganisms in the grain.
Insect presence in the grain and wrong harvesting time can
also affect the quality of the grain, but these factors do not
directly cause the grain to sprout. Clean and dry storage of
grain is an important factor in preserving its quality and
preventing sprouting.
Which of the following tests gives an indication on the grain
yield? 1.hectolitre weight. 2.gluten content. 3.moisture
content. 4.falling number.
The hectolitre weight test gives an indication of the grain
yield.
The hectolitre weight (also known as the hectoliter weight or
hlw) is a measure of the weight of a given volume of grain,
usually expressed in kilograms per hectoliter (kg/hl). The
hectolitre weight is a useful indicator of grain yield, as it
provides information on the density and bulk of the grain,
which can be influenced by factors such as grain size, shape,
and variety. A higher hectolitre weight generally indicates a
higher yield and a higher quality grain, as it suggests a greater
concentration of grain per unit of volume.
The other tests you listed, gluten content, moisture content,
and falling number, do not directly give an indication of grain
yield, although they can affect the quality and suitability of the
grain for milling and baking. Gluten content and falling number
are important indicators of the quality of the wheat flour and
its suitability for baking, while moisture content is a critical
factor in grain storage and transportation, as high moisture
levels can lead to spoilage and decreased grain quality.
Which of the following is not encompassed in quality control
and quality assurance? 1.ensuring the product meets the
consumer requirements. 2.ensuring the process intensifies the
quality concern. 3.ensuring the procuct is safe for
consumption. 4.ensuring the product quality is consistent.
Ensuring the process intensifies the quality concern is not
encompassed in quality control and quality assurance.
Quality control (QC) and quality assurance (QA) are important
components of the production process that aim to ensure that
the product meets consumer requirements, is safe for
consumption, and is of consistent quality.
QC is a set of activities that are performed during the
production process to ensure that the product meets the
established quality standards and specifications. QC activities
may include testing, inspection, and monitoring of production
processes to ensure that the product is being produced to the
required specifications.
QA, on the other hand, is a broader concept that encompasses
the entire production process, from sourcing of raw materials
to delivery of the finished product. QA activities aim to ensure
that the product is produced consistently and meets the
required quality standards, as well as to identify and address
potential quality issues before they become problems.
Ensuring the process intensifies the quality concern is not
typically included in either QC or QA, as these activities focus
on ensuring the quality of the final product, not the quality of
the production process itself. However, there may be other
quality management processes that focus on process
improvement and intensification, such as continuous
improvement programs or process optimization initiatives.
What is the recommended optimum falling number value.
The recommended optimum falling number value depends on
the specific end-use of the wheat flour.
The falling number test is used to measure the alpha-amylase
activity in wheat flour, which can affect the baking quality of
the flour. A high falling number value indicates low alpha-
amylase activity and good baking quality, while a low falling
number value indicates high alpha-amylase activity and
potential baking problems.
For bread making, a falling number value of at least 220
seconds is typically considered desirable, as this indicates
that the wheat flour has good baking quality and will produce a
well-risen loaf with good crumb structure. For some specialty
breads, a lower falling number value may be acceptable, as the
bread-making process may be able to compensate for the
lower quality of the flour.
For other uses, such as pasta making or cracker production, a
higher falling number value may be required, as these products
require a stronger flour with better baking qualities.
It is important to note that the falling number test is just one
of many factors that can affect the baking quality of wheat
flour, and the recommended optimum falling number value may
vary depending on the specific end-use, local regulations, and
other factors. A qualified flour miller or bakery technologist
can provide more specific recommendations for your needs.
Please describe what you learned from the quality control
module and add questions or doubts about the topic.
As an AI language model, I don't have the capability to learn or
have personal experiences but I have been trained on a vast
amount of text data related to quality control in the milling and
baking industries.
Quality control (QC) is a systematic and ongoing process used
to ensure that products meet established quality standards
and specifications. This can include testing and inspection of
raw materials, in-process materials, and finished products, as
well as monitoring and control of the production processes to
ensure that the products are being produced consistently and
to the required specifications.
In the milling and baking industries, quality control is crucial
for producing safe, high-quality products that meet the
expectations of consumers. Some of the key tests and
techniques used in the quality control of wheat flour and baked
goods include falling number, extensigraph, farinogram, gluten
content, moisture content, and dockage tests.
Despite my extensive training, I may not have all the answers
to specific questions or doubts about the topic of quality
control. I'm here to assist with any questions you may have to
the best of my ability.
ChatGPT Jan 30 Version. Free Research Preview. Our goal is
to make AI systems more natural and safe to interact with.
Your feedback will help us improve.
Regards;
Ahmed Aden
