3 Questions
Which of the following characteristics is directly associated with having a high protein level in flour?
Dough with high elasticity and low extensibility
What impact does having an ash content higher than the ideal level of 0.5% have on dough characteristics?
Decreases elasticity, increases extensibility
What is an effective treatment to improve the quality of green flour lacking strength?
Aging the flour for 2-3 weeks
Study Notes
Flour Characteristics
- Protein quantity and quality affect dough strength
- Ideal protein level is between 10.5% and 12%
- High protein level results in more gluten, leading to dough with high elasticity and low extensibility
- Low protein level results in less gluten, leading to slack dough and poor gas retention
- Ash content affects gluten formation and dough strength
- Ideal ash content is 0.5%
- High ash content decreases elasticity and increases extensibility
Treatments to Improve Flour Quality
- Oxidizers can be added to improve flour quality
- Bleaching agents can be used to improve flour quality
- Maturing agents can be used to improve flour quality
Maturation of Flour
- Green flour lacks strength due to immature gluten
- Flour should be aged for 2-3 weeks to allow gluten to mature and improve dough strength
Understand the impact of protein and ash content on dough strength and gluten formation in baking. Learn the ideal levels for optimal results.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
