Quality Control for Your Flour

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If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is.

But first things first, you have to know what you’re looking for in flour. Parameters to consider include:

  • Physiochemical characteristics: protein content, wet gluten content, and ash content as an indicator of extraction rate, moisture level, enzymatic activity, particle size distribution. 
  • Empirical rheological properties: mixing stability, resistance to deformation forces, elasticity, extensibility, optimum water absorption.
  • Microbiological indicators
  • Presence/absence of chemical hazards, such as heavy metals or mycotoxins

How do these things affect the end product? 
Wheat flour is unique in its ability to form a viscoelastic and cohesive mass when mixed with water, and hold the gas produced by yeast during dough proofing and baking. This all hangs on the protein content and, even more importantly, the specific protein composition.

So how much protein is typically in flour?
Get a breakdown of all the key
components on our page.

Read More
Science. Quantify your quality.
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A big shoutout to CHOPIN Technologies for sponsoring this topic on flour quality. 

There is no such thing as a “good” or “bad” flour. "Flour quality" should be specific to each baker, taking into consideration process and final consumer's preferences. 

The Mixolab 2 is a comprehensive quality tool that provides a new approach to better screen flour according to your needs! Just ask us!

Their sponsorship ensures that BAKERpedia can continue to provide a free baking encyclopedia to the baking community.
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