Flour Quality What is Flour Quality? Flour quality encompasses all measurable or quantifiable parameters that are related to wheat or any cereal flour used to produce baked goods, snacks and many other products. In the baking industry, flour quality is evaluated on a daily basis, both at laboratory and production line level. [...]
Sedimentation Test What is a Sedimentation Test? The sedimentation test is a physicochemical test that helps provides information on the baking quality of wheat flour. It is based on the suspension of flour in a dilute alcohol and acid solution which causes the flour particles to sediment.1,2 The sedimentation test is also [...]
Mixograph What is the Mixograph? The mixograph is a dough testing equipment used to assess the baking quality of flours from soft, hard and durum wheat. It provides information on the mixing and absorption characteristics of flour. The mixograph helps millers, bakers and plant breeders to: Classify wheats according to baking strength [...]
