1 03, 2019

Flour Spec Sheet

Flour Spec Sheet Also known as technical product data sheet What is a Flour Spec Sheet? A flour spec sheet is a document that provides information on flour’s technical specifications. It should express and define the flour requirements that must be met by the mill in order to comply with the bakery’s [...]

21 01, 2019

Mixograph

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 [...]

20 11, 2018

Alveograph

Alveograph What is an Alveograph? An alveograph is a rheological tool used to assess the baking performance of flours used in baked products (bread, noodles, tortillas, biscuits, etc.). It is based on injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during [...]

4 06, 2018

Solvent Retention Capacity

Solvent Retention Capacity What is Solvent Retention Capacity? Solvent retention capacity (SRC) is a physical test performed on hard and soft wheat flours to determine their end use, baking quality and hydration performance during mixing.1 The SRC test examines the water absorption and retention profile of gluten proteins, damaged starch and pentosans [...]

16 04, 2018

Falling Number Test

The falling number test measures enzyme activity in flour. Falling Number Test What is the falling number (FN) test? The Hagberg Falling Number test, originally developed in Sweden, is used to measure the enzyme activity in flour. The FN of a flour is related to the amount and activity of [...]

9 03, 2018

Particle Size

Particle size helps with quality control for milling flour. Particle Size What is particle size? Also known as granularity, particle size is a quality control parameter of a cereal flour after it is milled. The particle size of granular materials is commonly referred to as diameter, which is usually measured [...]

16 02, 2018

BAKED in Science S2E4: The Challenges with Flour

Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, flour expert Dr. Hou also consults on implementing flour quality programs and product development for bakeries. We're [...]

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