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Wheat flour functionality tests

The most important wheat flour functionality tests are the ones that determine dough rheological properties. These assays study the rheological properties of optimally hydrated and mixed dough. They are of utmost importance because these properties are strongly associated with processing (optimum water absorption and mixing time) and quality of bakery products. [Pg.490]

FUNCTIONALITY TESTS FOR WHEAT FLOURS, SEMINOLAS, AND YEAST... [Pg.488]

Recent progress in the prediction of flour yield, color, water absorption, and protein functionality from whole wheat NIR testing may provide millers with new blending opportunities (4). [Pg.284]

Fig. 15.31. Rheological properties of wheat dough as a function of different concentrations of added L-threo-ascorbic acid (Asc) (according to Kieffer, unpublished). Tensile tests with dough made of 10 g of flour of the variety Flair. Addition of Asc (mg/kg) 20 o-o), 40 ( - ), 80 and 120 (A-A), 160 (A-A). Control without additive —... Fig. 15.31. Rheological properties of wheat dough as a function of different concentrations of added L-threo-ascorbic acid (Asc) (according to Kieffer, unpublished). Tensile tests with dough made of 10 g of flour of the variety Flair. Addition of Asc (mg/kg) 20 o-o), 40 ( - ), 80 and 120 (A-A), 160 (A-A). Control without additive —...
See other pages where Wheat flour functionality tests is mentioned: [Pg.447]    [Pg.707]    [Pg.473]    [Pg.500]    [Pg.505]    [Pg.509]    [Pg.268]    [Pg.268]    [Pg.111]    [Pg.508]   
See also in sourсe #XX -- [ Pg.488 , Pg.489 , Pg.490 , Pg.491 , Pg.492 , Pg.493 , Pg.494 , Pg.495 , Pg.496 , Pg.497 , Pg.498 , Pg.499 ]



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