Laboratoy and R&D
The internal laboratory, equipped with its modern instruments for mechanical and chemical analysis, employs highly qualified personnel and it is able to carry out accurate tests throughout the productive process.
Our internal laboratory carries out analysis to define the quality standards of the incoming raw materials, guide the mixture of wheat grains from different silos and define the rheological properties of the end products.
All rheological and technological values of the products are supplied to final customers through technical sheets.
The Chopin alveograph is an analytical instrument that provides valuable rheological information in terms of tenacity, extensibility, index of swelling, baking strength and elasticity and thus its suitability for different uses.
Chopin indexes are:
W – flour strength. It is the area under the curve. It is a combination of dough strength (P) and extensibility (L).
P – tenacity of the dough. It is indicated by the maximum height of the curve.
L – extensibility of the dough. It is indicated by the length of the curve.
P/L – balance between dough tenacity and extensibility.
The reference value for the ratio is 0.5; if the ratio is too high the dough will be too strong and little extendable. In contrast, if the P/L ratio is too low the dough will be very extendable but easy to break.
The Brabender farinograph is the most universally used physical dough-testing instrument to measure the plasticity and mobility of the dough. It records the resistance dough offers to the mixing blades during a prolonged and relatively gentle mixing action at constant temperature. It gives information about the development time, dough stability and water absorption to reach the optimum consistency.
The most important values for the dough are:
– Water absorption in percentage: the greater the quantity and consistency of gluten in the flour, the greater will be the water absorption.
– Stability (minutes):
> 15’ = excellent quality
> 10’ = good quality
> 5’ = discreet quality
< 5’ = poor quality
The Branbender extensograph is designed to measure the balance of the elastic and viscous properties of dough. The curve gives a measure of the resistance to extension and the extensibility of the dough. Dough is mixed in the farinograph, rounded, and molded into a cylinder. The cylinder of dough is placed in the extensograph cradle and allowed to rest. At the end of the rest period the cradle containing the dough is placed in the instrument and the dough is stretched at a constant rate with a hook. The height of the resulting curve is related to the dough’s resistance-to-extension. The distance the dough is stretched before it fails is the extensibility of the dough. The reference ratio resistance/extensibility is 1; if the ratio is to high the dough will be little extensible and vice versa.
The Falling Number (FN) method is the internationally standardized and most popular method for determining the activity of the enzyme alpha-amylase in a flour sample. This enzyme is responsible for the starch granules degradation and directly proportional to the germination state of the grain and to its preservation.
Low falling number (<200): the fermentation is short and intense; therefore the final products will have a red crust and wetted crumb with big air bubbles inside.
Medium falling number (between 200 ad 300): normal enzyme alpha-amylase activity.
High falling number (>300): fermentation will be long and little intense; therefore the final products will be underdeveloped and must be added malt or sugars to increase the alpha-amylase activity.
The sedimentation rate or Zeleny methodology gives information on the gluten quantity and quality. The method relies on the gluten ability to swell in contact with the lactic acid. The higher the gluten content, the better the quality:
– index >35: good quality
– index between 16 and 34: discrete quality
– index <16: poor quality
Research and development
In collaboration with highly specialized professional staff and Research centres, a wide range of unique flour blends for homemade fresh pasta were introduced: Multicereal Pasta Flour, Vegetable Pasta Flour, Herb Pasta Flour , Fruit Pasta Flour.
2006 – Researching for Intermediate and Final Products with a High Technological & Nutritional Value
Molini Pizzuti sponsored by the Italian Ministry of Education ,Universities and Research , backed by the University of Campobasso and the Parco Scientifico e Tecnologico del Molise , has set up a project for the production of hard and soft wheat flours enriched with oil free wheat germ and/or whey proteins.
Molini Pizzuti cooperates with a local association “Insieme per il Domani” in organizing events and workshops for their Bakery Project aiming in educating children about food and bakery.
The study aimed in developing wheat flour mixes using bran layers.
Molini Pizzuti is currently cooperating with the Department of Mechanical Engineering at the University of Salerno and Sidel Med Spa to optimize the wheat milling process to raise quality levels.