A rapid batter expansion method for testing the baking quality of wheat flours
- 1 February 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (1) , 43-46
- https://doi.org/10.1111/j.1365-2621.1980.tb00917.x
Abstract
Summary: A rapid batter expansion method has been described for testing the quality of wheat flour. Batter is prepared by thoroughly mixing wheat flour, baking powder and water which is then transferred to a graduated cylinder. The cylinder is kept in water bath at 40°C and the reading at the maximum expansion is noted down. It has been observed that the batter collapses after reading the maximum expansion, and leaves a mark on the cylinder which also helps in reading the maximum expansion. The results indicate that the batter expansion is highly correlated with bread volume and protein content.Keywords
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