Baking&Snack - May 2011 - 45

INSTRUMENTATION

allows the user to quickly see what is happening at any point during a study,” said Greg Coutant, strategic marketing director, ANKOM Technology, Macedon, NY. The system handles up to 50 wireless modules located anywhere within the radio frequency distance to simultaneously run multiple samples in various environments while minimizing bench space and cost. FINGERPRINTING INGREDIENTS. Far and away the most critical application for lab instruments is to identify flour’s functional and baking characteristics, performance in doughs and chemical profile. Chopin developed its Profiler based on the company’s Mixolab to offer a matrix of six axes, numerically ranked 0 to 9, each representing a different quality index: absorption, mixing, gluten quality, viscosity, amylase and retrogradation. “The flour tested is identified on these indexes, which becomes its fingerprint,” Mr. Loubersac d’Hotel explained. Using this profile, or fingerprint, the baker can test flour and know immediately whether it is in or out of specification. “This one single test allows bakers to gain better understanding, avoid troubleshooting and communicate precisely with suppliers,” he said. Because they need only small quantities of materials, these newer instruments are finding use for early analysis of samples in wheat breeding studies, according to Mr. Shadow, who described this use of the Perten RVA 4500 rapid visco analyzer. “It allows testing of many different products and parameters, including new formulations, blends, varieties and ingredients,” he added. Besides fingerprinting flour, quality labs must also characterize the full range of bakery ingredients. The instruments address everyday targets such as dough consistency, while others manage R&D goals that encompass new ingredient testing — even testing of new wheat breeds, according to Mr. Shadow. “Automated determination of total dietary fiber (TDF) will soon be a reali-

ty,” Mr. Coutant said. The company has been developing and designing an automated instrument for TDF for about four years, a system about to receive its market launch. To date, determining soluble and insoluble dietary fiber content has been a long, multistep, manual

process. The TDF system he described automates the AOAC 991.43 method using filter bag technology under computer control. The result lower labor costs and less opportunity for error because there’s no need for manual transfer of materials between containers.

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