Premium
An assessment of the rapid batter expansion test for prediction of bread baking quality in New Zealand conditions
Author(s) -
CASUTT V. J.,
MEREDITH P.,
MITCHELL T. A.
Publication year - 1981
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.1365-2621.1981.tb01834.x
Subject(s) - test (biology) , food science , quality (philosophy) , mill , mathematics , engineering , mechanical engineering , biology , botany , physics , quantum mechanics
Summary The rapid batter expansion test has been compared with flour protein and with test baking by a mechanical dough development method for a range of thirty‐five New Zealand wheats milled by Brabender Quadrumat Junior mill, and of fourteen commercial flours. We found no value in the test as a prediction of baking quality under our conditions.