Flour Properties
Understand the flour properties in baking is very important.
When it comes to wheat flour, the most important property is protein content. There are more than one type of protein present in wheat flour.
- Glutelines : Dilute acid make it soluble
- Globulines : Dilute salt solution make it soluble
- Probulines : Liquid ethanol make it soluble
- Albumins : Distilled water make it soluble
Probuline and Glutelines form the gluten. Inorder to get best baking quality, strength of gluten has to be perfect. It determine the water absorbtion percentage.
The quality tests for protein will help to understand the flour properties in baking
These are proper way to measure flour condition.
Thre are many test and below are major two.
1. Farinograph
Here the flour and water will mix under a controlled condition. The test will tell water absorbtion and daugh development time, stability of daugh and level of softening.
2. Extensograph
Flour, water salt are mixed by the help of Farino graph. When the daough forms, it is rested under a special conditions. After the rested period, daugh pieces are streached between two pins by the help of a moving hook.
3.