Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG

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Section 5: Product Tests Pan Bread .................................................................................................................59 Flat Bread .................................................................................................................60 Hearth Bread ............................................................................................................61 Sugar Snap Cookie .....................................................................................................62 Extruded Pasta ..........................................................................................................63 Asian Sheeted Noodles ................................................................................................64 Asian Noodle Color Analysis .......................................................................................65 Asian Noodle Texture Analysis ....................................................................................66 Sponge Cake ..............................................................................................................67 Asian Steamed Bread .................................................................................................68
Pan Bread Formula Flour* 100 grams Dry yeast 1 gram Sugar 6.0 grams Salt 1.5 grams Shortening 3.0 grams Water Variable (58–70 grams) Malted barley 0.2 grams *14% moisture basis Additional ingredients may include oxidants or dough conditioners. In baking formulas, ingredients are expressed as a percentage of flour weight. Procedure 1. Flour and other ingredients are mixed with a yeast suspension to form a dough. 2. The dough is mixed until it reaches optimum dough development. 3. The dough is rounded and placed into a fermentation cabinet at 30 degrees Celsius and 85 percent relative humidity for 105 minutes. 4. First Punch – The dough is passed through a sheeter, folded twice, and returned to the fermentation cabinet for 50 minutes. 5. Second Punch – The dough is passed through a sheeter, folded twice, and returned to the fermentation cabinet for 25 minutes. 6. The dough is molded into a cylinder shape and proofed in a pan for 62 minutes. 7. The dough is baked in a 215 degrees Celsius oven for 24 minutes and then cooled to room temperature. White pan bread. Results • Pan bread is evaluated for processing characteristics, external and internal characteristics, and texture. The results are expressed as a numerical score based on comparison to a control sample. • Pan bread dough is evaluated during processing for strength, extensibility, and stickiness. • Pan bread is weighed and measured for volume. Results are expressed in grams for weight and in cubic centimeters (cc) for volume. Specific volume is the ratio of volume to weight. • Pan bread is scored for exterior appearance, internal uniform crumb grain, and texture. Why is this important? The pan bread test provides end-users with information on flour quality characteristics. Bakers need flours that perform consistently, especially in high-speed commercial operations. Consumers desire a consistent product that meets expectations for volume, color, and texture. Adapted from Method 10-10B, Approved Methods of the American Association of Cereal Chemists, 10th Edition. 2000. St. Paul, MN. Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality: Version 2
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Wheat and Flour Testing Methods: A
Page 3 and 4:
Section 1: NAEGA Contract Terms Nor
Page 5 and 6:
Section 2: Overview of U.S. Wheat I
Page 7 and 8:
Wheat Production, Distribution, and
Page 9 and 10: Federal Grain Inspection Service Th
Page 11 and 12: All of these efforts are being take
Page 13 and 14: Automated Scale Systems Grain eleva
Page 15 and 16: Looking for Live Infestation the wh
Page 17 and 18: Foreign Material Foreign material i
Page 19 and 20: Protein can be specified by the buy
Page 21 and 22: Uniform Inspection Plan (Cu-Sum) An
Page 23 and 24: Official U.S. Standards For Wheat G
Page 25 and 26: (iii) Red Spring wheat. Hard Red Sp
Page 27 and 28: Grades and Grade Requirements for M
Page 29 and 30: 250 Grams Shrunken & Broken Kernels
Page 31 and 32: Section 3: Wheat and Milling Tests
Page 33 and 34: Ash Content Method 1. A sample of f
Page 35 and 36: Falling Number Method 1. A 7-gram s
Page 37 and 38: Sedimentation Method 1. A small sam
Page 39 and 40: Single-Kernel Characterization Syst
Page 41 and 42: laboratories to evaluate commercial
Page 43 and 44: Sifter Purifier Sifter Bran and Sho
Page 45 and 46: Falling Number Method 1. A 7-gram s
Page 47 and 48: Farinograph Method 1. A flour sampl
Page 49 and 50: Extensigraph Method Preparation 1.
Page 51 and 52: Alveograph Method 1. A sample of 25
Page 53 and 54: Mixograph Method 1. A sample of 35
Page 55 and 56: Glutomatic Method 1. A 10-gram samp
Page 57 and 58: Sprouted Wheat Flour Sound Wheat Fl
Page 59: Solvent Retention Capacity (SRC) Me
Page 63 and 64: Hearth Bread Baguette Pre-ferment D
Page 65 and 66: Extruded Pasta Formula Semolina* 10
Page 67 and 68: Asian Noodle Color Analysis One met
Page 69 and 70: Sponge Cake Formula Flour* 100 gram
Page 72: 1. This publication was produced wi
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