Baking test

Direct information about the baking quaflty of a flour is obtained from baking tests under standardized conditions. Baking volume (cf. Ta- 

When the effects of expensive and not readily available flour constituents and/or additives are tested or a new cultivar is assessed, of which only several hundred kernels are available, a micro baking tesf is used, with 10 g flour for each baked product (cf. Fig. 15.35). If even less material is available, 2 g are sufficient. The sample is then kneaded in a mixograph and btiked in a capsule. 

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Baking tests have to be the ultimate determinant of a flour s suitability for a given purpose. If the flour can be made into a satisfactory product in a test bake then it will work in the bakery. If the test bake is unsatisfactory then no brandishing of analytical results will make the flour fit for the use. 

Bake testing is an important part of any flour testing regime. It remains true that the odd sample of flour that measures well will bake poorly while the converse situation is also true. The reasons for this are usually because there is a problem with the quality of the protein rather than the quantity. It remains much easier to measure the quantity than the quality of proteins present in flour. 

As well as being an introduction to bake testing this chapter is also an opportunity for the student to discover the effect of different ingredients and processes. 

An obvious use of bake testing is to compare the performance of two different batches of flour. In this exercise it is suggested that the control batch is a bread flour while the test should be a non-bread-making soft flour such as an English plain flour. 

Practical Baking Tests.—Those most generally employed are as follows ... 

Laboratory baking tests are of only relative value, the safest crrtcnon being found in tests made on the practical scale. 

The puffing characteristic was measured in the direction parallel to the molding direction, and thus perpendicular to the coke particle alignment. Baked test pieces (1 inch dia, and 1 inch length) were used for the puffing test in the heat treatment ranging from 100°C to 2,800°C. 

In the manufacturing process developed subsequently, the new baking acid was made by the reaction of lime with concentrated phosphoric acid. The fine dry crystals obtained were then heated treated at approximately 200 - 220°. The baking tests with this new material gave excellent results. 

Thus, when an oil-in-water emulsion inverts to become a water-in-oil system (e.g., cream to butter), conductivity decreases drastically. Figure 5.3b also demonstrates the importance of the liquid phase in breadmaking. Dough expansion in a baking test only occurs once a separate liquid phase is present and the test bake loaf volume, similarly to conductivity, extrapolates to zero expansion near the critical water content of about 35%. 

Figure 7.7 Strain hardening index and bake-test loaf volume as a function of the percentage of polymeric protein extracted from flour of variety Jagger. (Sroan, B. S. 2007. Ph.D. thesis, Kansas State University, Manhattan, KS.)...

Figure 11.1 Bake-test loaf volume versus flour protein percentage for flours from a set of wheat varieties grown at different locations. H. R. W. = Hard Red Winter Wheat H. R. S. = Hard Red Spring Wheat. (Reproduced with permission from Finney, K. R, and Barmore, M. A. 1948. Cereal Chemistry 25 291-312.)...

An example is illustrated in Figure 11.3 (cf. Figure 7.10 in Chapter 7) for the effect of varying the natural lipid level of a wheat flour on bread loaf volume in an optimized lean formula baking test. The behavior is unusual. The nonstarch flour lipid has been solvent-extracted using chloroform and added back incrementally to the defatted flour. Small additions of lipid decrease loaf volume imtil a minimum is reached at a lipid... 

The second approach that can be used is to interchange corresponding components between different flours. An example is illustrated in Table 11.1. Flours from two wheat varieties, one of better quality (A) than the other (B), were each separated into three fractions gluten, starch, and solubles. The fractions of each flour were interchanged and bake-test loaf... 

Table 11.2 Mixograph Dough Development Time and Bake-Test Loaf Volume for Isogenic Lines Differing in HMW-GS...

Characterization of the raw materials and additives is, in practice, made by assessing the dough rheological properties and by baking tests. Basic research endeavors to understand the nature of flour constituents and the reactions which affect their behavior in dough handling and baking. 

Baking test Dough surface somewhat wet to normal normal wet, gluev... 

Baking test performed on a small scale (10 g flour). Hour of poor baking quality. 

ISO 20202 ISO 20202 2004. Carbonaceous materials used in the production of aluminium -cold and tepid ramming pastes - preparation of baked test pieces and determination of loss on baking. 

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