Description
Baking quality is determined by the quality of protein content of grain and loaf volume after baking. Other measures that are used to describe baking quality include: moisture and mineral content of flour, acidity, enzyme activity, starch and gluten characteristics of flour, and dough quality.
Method for determining baking quality: Baking 100 g flour loaves is applicable to determine effect of environment, variety, and wheat flour components. This procedure provides an optimized bread-making method for evaluating bread wheat flour quality. All ingredients are incorporated in the initial mixing step. The method is a 90 min, sugar-based, fermented dough system. The bread formula contains 100 g flour, 6 g sugar, 3.5 g shortening, 1.8 g yeast, 1.5 g salt, 180 ppm Doh-Tone (fungal alpha-amylase), and 150 ppm ascorbic acid as an oxidant. In the test, mixing time, oxidation level, fermentation time, and water absorption are optimized and balanced. AACC Method 10-10B.
To see procedure, visit link below:
http://plantsciences.montana.edu/cqlab/procedures/9.htm