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A rapid batter expansion method for testing the baking quality of wheat flours
Author(s) -
KHAN NAWAB,
ELAHI MANZOOR
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00917.x
Subject(s) - volume expansion , wheat flour , cylinder , food science , volume (thermodynamics) , materials science , expansion ratio , mathematics , steamed bread , mixing (physics) , composite material , chemistry , physics , medicine , geometry , thermodynamics , quantum mechanics
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.