How to Optimize Flour Quality
How to Optimize Flour Quality
How to Optimize Flour Quality
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Starch plays a key role in bread as texturing agent<br />
Images ETH Zürich (Hug-Iten, 2000)<br />
25 m<br />
10 m<br />
Dough:<br />
limited swelling capacity<br />
of native starch granules<br />
Bread:<br />
extensive swelling of starch<br />
granules leads <strong>to</strong> setting<br />
of bread texture<br />
8 | © Bühler | <strong>Flour</strong> Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
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