METHOD FOR DETERMINING BAKING QUALITIES OF WHEAT FLOUR

FIELD: baking industry. SUBSTANCE: method involves drying in weight loss measurer of two weighed portions of wheat flour at temperature of 100 C to obtain constant weight; kneading dough from 25 g of flour and 15 g of water for 10 min; providing dough proofing for 1 hour; weighing four dough portion...

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Bibliographische Detailangaben
Hauptverfasser:	SIGOV I.I, MIKHAJLOV V.V, KALABASHKIN A.A
Format:	Patent
Sprache:	eng
Schlagworte:	INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS TESTING
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Beschreibung
Zusammenfassung:	FIELD: baking industry. SUBSTANCE: method involves drying in weight loss measurer of two weighed portions of wheat flour at temperature of 100 C to obtain constant weight; kneading dough from 25 g of flour and 15 g of water for 10 min; providing dough proofing for 1 hour; weighing four dough portions of 2 g weight; rolling obtained portion and drying in weight loss measurer in isothermal mode with following measuring of current moisture content at initial drying stage; selecting from resultant data two values differing one from another by no more than 0.5%; comparing these values with wheat flour baking quality chart. EFFECT: reduced labor intensity and test time. 1 dwg