Saba

Saba posted a new activity comment 2 years, 2 months ago

Thanks Mark Floerke
Great to hear from you

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Saba posted an update 2 years, 2 months ago

Hello Community,
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]
Saba posted an update 2 years, 2 months ago

Hello Community
Kindly suggest the additives you prefer to add in preparation of bread and cookies
Also mention the quantity of additives
Thank you
Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

Thanks Dr Lin Carson
Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

Great hearing detail explanation from you
Thank you very much for guidance.
Saba posted a new activity comment 2 years, 2 months ago

No doubt a good recommendation
Yeah but how i can login
i m not registered member

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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]
Saba posted a new activity comment 2 years, 2 months ago

Thank you very much Good to hear you
Can you suggest any other method for volume measurement of bread and cookies rather rapeseed displacement method

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Saba posted a new activity comment 2 years, 2 months ago

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

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- Mark Floerke replied 2 years, 2 months ago
  
  @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.
  https://www.texturetechnologies.com/texture-analyzers/ta-xt-express-texture-analyzer
  The other parameters matter, if they are important to…[Read more]
  - Saba replied 2 years, 2 months ago
    
    Thanks Mark Floerke
    Great to hear from you
Saba started 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

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?
- Mark Floerke replied 2 years, 2 months ago
  
  Hello Saba – I will move your Amylase Query to a new Topic Thread, and will respond there.
Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 2 months ago

Thanks Dr Lin Carson for your support and help
Can you provide me any email so that i can contact the sensory specialist
Saba replied to the topic Evaluation Methods For Optimization in the forum Bread Processing Questions and Discussions 2 years, 3 months ago

Thanks Zziwa
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
Saba posted an update 2 years, 3 months ago

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
Thanks
Saba Iqbal
Saba replied to the topic Welcome – Message from the CEO in the forum New Member Introductions 2 years, 3 months ago

Pleasure
Saba became a registered member 2 years, 3 months ago

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