Evaluation of Various Baking Methods for Polished Wheat Flours

From: Cereal Chemistry | Date: September 1, 2004| Author: Kim, Ji Hyun; Morita, Naofumi; Maeda, Tomoko | Copyright information

ABSTRACT

Flour qualities of polished wheat flours of three fractions, C-1 (100-90%), C-5 (60-50%), and C-8 (30-0%), obtained from hard-type wheat grain were used for the evaluation of four kinds of baking methods: optimized straight (OSM), long fermentation (LFM), sponge-dough (SDM) and no-time (NTM) methods. The dough stability of C-5 in farinograph mixing was excellent and the maturity of polished flour doughs during storage in extensigraph was more improved than those of the commerc...

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