In our second episode, we are presenting Julien Huen who is responsible project manager at ttz Bremerhaven for FLOURplus project. He is also responsible for the flour trials at ttz Bremerhaven within work package 2.

During our tour through the facililties of ttz Bremerhaven, we have looked at the different analytical instruments for flour and have attended the baking trials.


Julien Huen (ttz Bremerhaven)

Julien Huen is project manager at ttz Bremerhaven in the baking and cereal department. He is a food technologist and is working at ttz since two years.

Julien presents the ideas and content of work package 2 and gives detail information about different flour analysis methodologies and the baking trails.

Flour analysis

The day at ttz Bremerhaven started in the flour analysis area. Altogether, more than 20 different analysis methodologies are carried out e.g. Glutomatic, a-Amylase, Falling number, Farinograph.

In focus of a lot of analysis method is gluten, because it is an important group of proteins which are responsible for the development of protein network in the dough. Though it gives the dough elasticity and the preconditions that it can rise and keep its shape during baking.

In the flour analysis work package 2 following instrumental methods are exemplary for the comprehensive trials which are carried out at ttz Bremerhaven.

Gluten Index


Wet gluten is a plastic–elastic substance consisting of the proteins gliadin and glutenin, obtained after washing out the starch from wheat flour dough

Gluten separated from whole wheat meal or wheat flour by the Glutomatic is centrifuged to force wet gluten through a specially constructed sieve under standardised conditions. The total weight of the gluten is defined as gluten quantity. When all of the gluten passes through the sieve, the gluten index is 0. When nothing passes through the sieve, the index is 100.



The Farinograph measures and records the resistance of dough to mixing over time. It is used to evaluate absorption of flours and to determine stability and other characteristics of dough during mixing. Brabender have identified 500 units as the maximum consistency. The farinogram represents a complete visual record of the quality characteristics of wheat flour in graphical form. An essential criterion of the farinogram is the exact determination of the water absorption capacity of the flour based on a specific dough consistency.

Baking trials

Next to the flour analysis, also baking trails are carried out in order to test and measure the baking functions and performance. The baking trails are done on basis of a recipe from project partner Backhaus Häussler.

The recipe and ingredients

The recipe consists of flour, salt, water, yeast and a small amount of fat. The test are carried out with dry yeast which is suspended in water before adding it into the other ingredients.

The kneading

All ingredients are put into one of the kneaders and four doughs are prepared at one time in four different kneaders. This guarantees the very similar and reproductive doughs.

 The kneaters are controlled via computer which also monitor the temperature of the dough during kneading.


After the kenating process the dough is smooth and soft, but must rest for 30 minutes before further processing. Temperature is recorded before the rest.

Further processing

The dough is seperated into two pieces. One piece is used for the rolls and one for the sandwich bread. After the resting time the dough is kneaded by hand which requires experience in order to make it reproduceable.

 In case of the rolls, the doughs are portioned with the roll maker maschine into dough pieces which have approximately 72g. Even though the maschine looks old and ancient it works very reliable.

The dough for the sandwhich bread is put into baking pans where finally is put a lid on it to receive the typical sandwich bread form.

The fermentation

 Before the different dough pieces is put into the oven, they need anothe rest. The yeast have time to produce enough gas so the volume increases and the typical pre compounds for the bread flavour is developed by the yeasts as well.

In this case, the baking trials are seperated into two different ways: direct fermentation and fermentation with interruption.

Direct fermentation

In that case, the rolls are put for 70 minutes into a chamber with 35°C and humidity of 75%. In case of sandwich bread the time is 15 minutes longer.

Fermentation with interruption

 In case of fermnetation interruption the dough is fermented at 25°C for 20 minutes and then the fermentation is interrupted by decreasing the temperatur to -18°C. Following a certain temperature profile for 10 hours the temperature is back at 18°C and ready to be baked.

The baking process

Finally, the products are put into the oven and after that they are finished and ready for further instrumental measurements such as C-cell or Vol-Scan.