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. 

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. 

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