About this document
Dough Lab Analysis of Biscuit Flour by Sanni Tajudeen Olugbenga is a document available to read on EtoBox.
The document summarizes the analysis of an unknown flour sample. Various tests were conducted on the sample including protein content, gluten tests, falling number, and baking tests. Based on the results, the flour was determined to be biscuit flour. Some test results such as higher extensograph and alveograph values indicated the possible addition of ascorbic acid to the flour. The analyses were conducted as part of a course at the Swiss School of Milling.
- Author
- Sanni Tajudeen Olugbenga
- Language
- EN