“Wheat and Flour Testing.” Wheat Flour, 2nd edition, AACC International, Inc., 2016, pp. “Wheat and Flour Tests: Moisture Content.” Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality, 2004, p. “Criteria of Wheat and Flour Quality.” Wheat Chemistry and Technology, 4th edition, AACC International, Inc., 2009, pp. “Structure of Cereals.” Principles of Cereal Science and Technology, 3rd edition, AACC International, Inc., 2010, pp. High-protein flours also require more water and longer mixing times to achieve optimum dough development and consistency. Processing and handling: Doughs from high-protein flours are physically stronger and more stable than those made with lower protein content, which make them more resistant to punishment in high-speed lines.Economics: The higher the protein content, the higher the value (price) of the flour.Functional performance: Protein content can impact many functional properties of the flour and doughs/batters such as water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf volume, and crumb grain.Protein in flour is very important for bakers and millers. The choice of a method for protein flour protein content determination is a function of cost, time and availability of equipment and qualified operators. For accuracy, results from NIR need to be properly calibrated against those of Kjeldahl or CNA. Recently, near-infrared reflectance analysis (NIR) has been introduced to many laboratories due to its ease of operation, adaptability to for online and rapid determination of moisture as well as protein and ash. Various methods can be used for measuring moisture content of flour. The above formula is applied to convert this measurement to protein content.
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