Method for testing baking strength of flour

Details Method for testing baking strength of flour Method for testing baking strength of flour

1979-08-31

1981-04-14

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

426233, 73169, A21D 202

Patent

active

042620244

ABSTRACT:
A procedure is described for determining the overall performance of a flour in baked goods, i.e. for determining the baking strength of the flour so that a baker may compensate for the same when preparing baked goods with the flour.

REFERENCES:
Reprint from Cereal Chemistry AACC 1957, vol. 34. #1, U.S.A.. Pinckney et al "Further Developments in the Sedimentation Test for Wheat Quality" pp. 16-25.
U.S. Department of Agriculture, Office of Information Photo Series #59, Oct. 1961, "Making The Sedimentation Test for Bread Baking Quality of Wheat".
The Baker's Digest, Aug. 1978, pp. 20-23, Bernardin "Gluten Protein Interaction with Small Molecules and Ions-the Control of Flour Properties".
Cereal Food World vol. 23 #7, Jul. 78, pp. 374-375, Neukom et al, "Oxidative Gelation of Wheat Flour Pentosans:A New Way of Cross Linking Polymers".
Pyler, Baking Science & Technology. vol. 1 Siebel publishing Co. Chicago, Ill., 1974, pp. 347-350.
Matz, Bakery Technology and Engineering. Avi Publishing Co. Inc. Westport, Conn., 1973, pp. 12-18.
Olcott et al. "Specific Group Reagents for Proteins" Chemical Reviews, vol. 41, No. 1, 8/47, pp. 171-187.
Jackel, Bakery, Jan. 1980, p. 117.
Mathason, Bakers Digest, Apr. 1980, vol. 54, No. 2 pp. 22-24.

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