How to Optimize Flour Quality
How to Optimize Flour Quality
How to Optimize Flour Quality
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[ml/100g]<br />
bread<br />
Specific Volume<br />
Gluten Replacement<br />
500<br />
+55.8%<br />
450<br />
400<br />
350<br />
+8.8%<br />
300<br />
250<br />
200<br />
150<br />
304.3 331.2 474.0<br />
100<br />
50<br />
0<br />
0 sample, flour type 550 <strong>Flour</strong> type 550 + 2% dry Gluten <strong>Flour</strong> type 550 + <strong>Flour</strong>zyme<br />
22 | © Bühler | <strong>Flour</strong> Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012