Scope: This method is applicable for untreated flour, experimentally of commercially milled from wheat for the production of yeast raised bread. It may be expected to consistently rank flour samples in order of their relative baking quality. To obtain any more absolute information on the baking quality of a given flour or flours it is necessary to include some standard of quality in the series of test bakes so that results may be compared with those for the standard.
Principle: The baking method calls for high speed dough mixing and a short fermentation time. A dough is made in a specified mixer from flour, water, dry yeast, salt, sucrose, ascorbic acid and, where necessary malt flour. Dough pieces are scaled rounded, rested 30 min, sheeted and moulded, placed in tins, proofed 50 min and baked. Dough handling properties are noted. The steps involved in the test are illustrated schematically in Figure 1 and an example schedule is shown in Table I. The loaves are evaluated the following day for volume, shape, crust color, crumb structure and crumb texture.
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