The volume of finished products depends on both the quantity of CO2 produced by the yeast and the dough’s gas-retaining properties.
The Rheo F4 provides a complete analysis of the proofing properties flours by measuring the production of CO2, the volume of dough, as well as its porosity and tolerance during proofing.
Results from the dough development curve:
• Hm: maximum development reached by the dough, correlated with bread volume.
• T1: time required for maximum development, in relation to yeast activity.
• T2 – T’2: relative stability time at the maximum point, in relation to dough tolerance and the optimum time for products to be placed in the oven.
Results from the gas production curve:
• H’m: maximum height of the curve.
• T1: time required to reach H’m.
• Tx: time of appearance of porosity in the dough i.e. time when the dough begins to give off CO2.
• Total volume: total volume of gas given off in ml.
• Total volume of CO2 lost: total volume of carbon dioxide in ml. that the dough has allowed to escape during proofing (A2).
• Volume of retention: volume of carbon dioxide in ml. still retained within the dough at the end of the test (A1).
Lightweight compact device that will fit into your laboratory with ease.
Simplified design, low maintenance, 1 single consumable (soda lime).
The test is fully automated and delivers all calculations. This allows the data from several samples to be compared to determine product conformity at the end of analysis and also to precisely evaluate the
effect of an ingredient on the dough.
The results are backed up automatically and can be printed in the form of a customizable analysis certificate.
Catalogue : PDF