How to Optimize Flour Quality

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Improvement of Gluten Quality and Performance • Wheat of a good gluten quality resulting in an optimal baking performance is expensive. • The addition of vital wheat gluten can deliver a better baking performance, but can be costly • Flourzyme – improves the baking performance of low–protein flours and • Flourzyme – Omits the use of vital wheat gluten 20 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Formulations Gluten Replacement Ingredients Trial 1 [g] Trial 2 [g] Trial 3 [g] Flour type 550 2000 1960 2000 Water 1250 1250 1250 Yeast 60 60 60 Salt 40 40 40 Dry Gluten - 40 - Flourzyme - - 2 Total 3350.00 3350.00 3352.00 21 | © 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 and 16: [ml/100g] bread Specific Volume Att
Page 17 and 18: Attrition Flours for Higher Water A
Page 19: Wheat Protein Content for Different
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

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