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Dough Mixing Properties in Bread-Making by Tarak Zayani is a document available to read on EtoBox.
What is Dough Mixing Properties in Bread-Making about?
This document summarizes a study that analyzed the mixing properties and bread-making performance of 58 hard wheat samples from Canada. The study found strong positive correlations between peak height measured from mixing curves and flour protein/wet gluten content. It also found correlations between the slope of gluten development and protein/wet gluten content as well as loaf volume. The rate of gluten network development during mixing affected final loaf volume, indicating mixing properties provide impor
- Author
- Tarak Zayani
- Language
- EN