@sabaActive 2 years, 1 month ago
Kindly suggest at what step of baking process would you prefer to add additives, I know its a general question obviously additives are flour mix
But the problem i am encountering is that when i add some quantity of additive in flour what happens is that it does not properly mix in the flour due to different size of flour granules…[Read more]
Kindly suggest the additives you prefer to add in preparation of bread and cookies
Also mention the quantity of additives
Thanks Dr Lin Carson
Great hearing detail explanation from you
Thank you very much for guidance.
Saba replied to the topic Amylase Falling Number – Moved: Reply To: Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago
Great to hear u
Yes agreed that Falling number is used to measure the sprout damage and has an inverse relation with alpha amylase activity
But i have evaluated alpha amylase activity of wheat flour by DNS-Spectrophotometric method
But i am not finding the standard alpha amylase activity of sound and sprouted wheat flour
Can u suggest falling…[Read more]
Great to hear you Mark Floerke
As you have explained in details thank you very much
Can you share of texture analyzer you are using
so for Cookies sensory sheet
u think spread factor, firmness to bend or break and crispiness are the important parameter
or you want to add more????
Can you share any cookie related sheets with me
@saba I will see if I can find one of my cookie sheets in my old files for you. The texture analyzer I have used is from Texture Technologies in the USA. The manufacturer is Stable Microsystems in the UK.
The other parameters matter, if they are important to…[Read more]
Thanks Mark Floerke
Great to hear from you
I have one more query that if the falling number of flour is 250 then what should be the alpha amylase activity of wheat flour in Units/ml?
Thanks Dr Lin Carson for your support and help
Can you provide me any email so that i can contact the sensory specialist
I want to learn that which sensory attributes of bread, cakes and biscuits are the most important and considerable for making the sensory sheet.
Kindly also shed some light on to which rheological parameters lije water absorption are directly related with baking parameters like loaf volume, crumb softness etc
Hello All ,
I am the member of “Food Quality and Safety Research Institute ”
I am working on Wheat Flour Optimization
All member’s guidance and support is needed in this matter
Bakerpedia is no doubt a great forum to have a guidance from experts