STATE-OF-THE-ART TECHNOLOGY IN ANALYZING THE EFFECTS OF DIFFERENT ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES: BASTAK ABSOGRAPH & RESISTOGRAPH 500

Bread production is a crucial process in human nutrition. The quality of flour, dough workability, rising potential, and the textural properties of the final product are critical parameters in bread production. In this context, the rheological properties of flour and dough are widely used parameters for quality control at different stages of the production process. Bread additives are various components developed to improve the rheological properties of the dough, enhance workability, and increase the final product's quality. These additives directly affect the rheological properties of flour and dough, such as water absorption capacity, development time, stability, extensibility, and elasticity, thus contributing to the optimization of the bread production process.

Accurately evaluating the effects of additives on dough is a critical step to achieving desired results in bread production. Rheological devices used to examine these effects simulate the physical behavior of dough and provide detailed data on how additives affect dough structure. Bastak Absograph and Resistograph are the most commonly used devices for such rheological analyses. The Absograph 500 measures flour's water absorption capacity, dough development time, and stability, while the Resistograph 500 is used to evaluate dough extensibility, elasticity, and energy value. These devices allow for a detailed examination of the effects of different additives on dough structure.

In the study evaluating the effects of various bread additives on the rheological properties of dough using the Bastak Absograph 500 and Resistograph 500 devices, the chemical and physical effects of ascorbic acid, sodium stearoyl lactylate (SSL), and Bastak enzyme blends (Purmix C + Armix 5000) on dough structure were examined, revealing how these additives play a role in bread production.

Experimental Study
The experimental study conducted rheological analyses on various flour samples using different bread additives. In these analyses, the water absorption capacity and stability of the dough were examined using the Bastak Absograph 500 device, while the extensibility and elasticity properties of the dough were evaluated using the Bastak Resistograph 500 device. The flour samples were divided into three groups, each containing a different additive: ascorbic acid, sodium stearoyl lactylate (SSL), and Bastak enzyme blend (Purmix C + Armix 5000). Flour without any additives was used as the control group.

Absograph 500 Experiments
Absograph 500 experiments were used to measure the dough's water absorption capacity, development time, and stability. The flour samples were added to the Absograph 500 device during these experiments and mixed at the international standard speed of 63 rpm. The dough's water absorption rate was determined by the amount of water added during the formation of dough balls. Development time and stability were evaluated using the Absograph 500 curve data.

Resistograph 500 Experiments
Resistograph 500 experiments were conducted to evaluate the dough's extensibility, elasticity, and energy values. Dough balls prepared in the Resistograph 500 device were allowed to ferment at a constant temperature of 30°C for 45, 90, and 135 minutes in fermentation chambers with sufficient fermentation time. The dough's elastic behavior was observed by stretching the dough at a specific speed of 14.5 ± 0.5 mm/s in a linear tower designed to eliminate the adverse effects of gravity through customized R&D work. The obtained data were used to determine the dough's extension resistance and elasticity.

Results
Table 1 shows the water absorption capacity and stability results obtained with the Bastak Absograph 500 device. These results clearly demonstrate the effect of different additives on the dough's rheological properties.

Table 2 shows the extensibility and elasticity results obtained with the Bastak Resistograph 500 device. The data here provide an important reference for evaluating the effects of additives on the dough's elastic properties.

The data obtained from the experiments clearly show the effects of bread additives on the dough's rheological properties. Measurements made with the Bastak Absograph 500 demonstrate the effects of ascorbic acid, SSL, and enzyme blends on the dough's water absorption capacity and stability. Ascorbic acid, acting as an oxidation agent, stabilizes the flour's protein structure, increases the dough's elasticity, and prolongs development time. SSL enhances the dough's stability and extensibility, creating a stronger and more workable dough structure. Bastak enzyme blends (Purmix C + Armix 5000) increase the dough's water absorption capacity and, through proteolytic activities, improve the dough's softness, resistance, energy, and extensibility.

Bastak's Absograph 500 and Resistograph 500 devices offer users a unique analysis experience in determining the dough's rheological properties with high repeatability, accuracy, ease of use, remote software updates, ergonomic design, and a 14.6-inch touch screen that eliminates the need for a computer or external screen.