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Flours analytical tests

In theory, analytical testing ought to be able to answer all pertinent questions but, unfortunately, it can not. While measuring the protein content will discriminate between a low protein flour and a high protein flour, the protein content will not necessarily guarantee that a given flour will make a satisfactory loaf of bread. The problem is that it is much easier to measure the quantity of protein present rather than its quality. [Pg.139]

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. [Pg.140]


See other pages where Flours analytical tests is mentioned: [Pg.140]    [Pg.73]    [Pg.381]    [Pg.291]    [Pg.386]    [Pg.381]    [Pg.252]    [Pg.371]    [Pg.4405]    [Pg.510]    [Pg.65]   
See also in sourсe #XX -- [ Pg.139 , Pg.140 ]




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