Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG

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Flat Bread Egyptian Baladi Flat Bread Formula Flour* 100 grams 80-95 percent extraction Compressed yeast 1.5 grams Salt 1.0 gram Water 65–70 grams enough to make a sticky dough *14 percent moisture basis Procedure 1. Flour is combined with a yeast suspension and a salt solution and mixed to optimum dough development. 2. The dough is placed in a fermentation cabinet at 28 degrees Celsius and 85 percent relative humidity for 40 to 50 minutes. 3. After removal from the fermentation cabinet, the dough is divided into equal pieces and formed into balls by hand. 4. The dough pieces are rested for 10 to 20 minutes and then dusted with flour and compressed by hand or in a sheeter. 5. The dough pieces are returned to the fermentation cabinet and proofed for 30 to 45 minutes. 6. The dough pieces are baked in a 450 to 500 degrees Celsius oven for 1 to 2 minutes. Results • Flat bread is evaluated for processing performance and consumer expectations. The results are expressed as a numerical score based on comparison to a control sample. • Dough is evaluated for stickiness during processing, extensibility, and strength. Flat breads of various countries. • Flat bread is evaluated for texture, flexibility, shape, color, and shelf life. • Flat bread is scored for appearance, uniform crumb grain, and texture. Why is this important? Flat bread is a diverse product, including a broad range of items such as tortillas in Mexico, chappati in India, and shaobin in China. Consumers desire a consistent product that meets expectations for color and texture. Bakers need flours that perform consistently, especially in high-speed commercial operations. The flat bread test provides information to manufacturers on processing performance of flour. The stickiness of a dough is a significant factor in flat bread production since flat bread baked in a tandoor oven must be sticky to adhere to the oven during baking. Flat bread baked in a conventional oven must not stick to the oven during baking. Protocol developed by Dr. Hamza A. Hamza, U.S. Wheat Associates, Cairo, Egypt. 0 Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality: Version 2
Hearth Bread Baguette Pre-ferment Dough Formula Flour 120 grams Water 80 grams Salt 2.5 grams Instant yeast 0.2 grams 1. Flour is combined with yeast and blended for 10 seconds. 2. Water and salt are added and mixed for 5 minutes to form a pre-ferment dough. 3. The pre-ferment dough is covered and rested for 3 to 12 hours at room temperature. Baguette Dough Formula Flour 1,000 grams Pre-ferment dough 200 grams Water 680 grams Salt 22 grams Instant yeast 10 grams Procedure 1. Flour is combined with yeast and blended for 10 seconds. Water and salt are added and mixed to form a dough. 2. The pre-ferment dough is added slowly and mixed. 3. The dough is covered and rested for 20 minutes, then divided, shaped into cylinders, and rested again. 4. The cylinders are covered and proofed for 90 minutes. 5. A few evenly placed cuts are made on top of the shaped dough. 6. The shaped dough is baked for 25 minutes at 240 degrees Celsius top heat and 200 degrees Celsius bottom heat. Hearth bread and rolls. Results • Hearth bread is evaluated for processing characteristics, external and internal characteristics, appearance, and texture. The results are expressed as a numerical score based on comparison to a control sample. • Dough properties are evaluated for strength and extensibility. • Hearth bread is weighed and measured for volume. Results are expressed in grams for weight and in cubic centimeters for volume. Specific volume is the ratio of volume to weight. • Hearth bread is scored for appearance, crumb structure, and texture. Why is this important? The hearth bread test provides information that can be used to optimize processing conditions prior to commercial-scale baking. Final product attributes, such as appearance, flavor, and texture, can be evaluated on small dough batches with this test. Protocol developed by Roy Chung, U.S. Wheat Associates, Singapore. Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality: Version 2 1
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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 and 60: Solvent Retention Capacity (SRC) Me
Page 61: Pan Bread Formula Flour* 100 grams
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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