How to Optimize Flour Quality

More documents

Recommendations

Info

Specific Volume – Texture Breads with 5% Attrition Flour 1: Flour Type 550 2: Flour Type 550 + 5% attrition flour 3: Flour Type 550 + 5% attrition flour + 0.1% Flourzyme 16 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Attrition Flours for Higher Water Absorption. Summary. ■ Attrition passages increase flexibility and can add value to your flour by Increased water absorption Higher dough yield Improved bread volume Extended shelf life ■ Attrition process via roller mill is an economical solution. It is user-friendly and requires little maintenance. The simple value-added process for a flexible milling operation 17 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Page 1 and 2: Flour Optimization. IAOM Abu Dhabi,
Page 3 and 4: Grain Quality The Challenge of the
Page 5 and 6: Topics in Emerging Markets. Produce
Page 7 and 8: Bread dough is a water swollen syst
Page 9 and 10: Attrition Flours for Higher Water A
Page 11 and 12: Attrition Flours. System comparison
Page 13 and 14: Attrition Flours. Increase of water
Page 15: [ml/100g] bread Specific Volume Att
Page 19 and 20: Wheat Protein Content for Different
Page 21 and 22: Formulations Gluten Replacement Ing
Page 23 and 24: Specific Volume - Texture Gluten Re
Page 25 and 26: Food Security Policies to substitut
Page 27 and 28: [ml/100g] bread Specific Volume Vol
Page 29 and 30: Product Applications Bread with Cas
Page 31 and 32: Summary Optimization of Flour Quali

How to Optimize Flour Quality

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?