What is a Mixograph?
: a graphic chart that provides supplementary baking data on dough mixes from various wheats.
How is the laboratory testing of flour done?
The extensigraph test measures the resistance of dough to stretching. The alveograph test measures the resistance of a bubble of dough to expansion. The wet gluten test measures the amount of gluten protein in flour. The starch properties of flour are measured by the amylograph and the rapid visco analyzer tests.
Why is flour testing important?
The purpose of flour testing is to measure specific properties or characteristics of a flour. Ideally the results of these tests can be related to the flour’s performance in the bakery.
How do you know if flour has gluten in it?
You can look for the protein level on the COA. The higher the percentage of protein in your flour, the more gluten there is in it. The amount of gluten in flour is determined by what type of wheat is used to make the flour.
How can you tell if flour is good?
Twist: That is to twist wheat flour, if it is uniform particle size and soft then it is of good quality, if too smooth or rough then the quality is poor. In a word, according to the methods of watching, smelling, kneading and twisting, the quality of flour can be generally identified.
What is MTI in flour?
MTI (mixing tolerance index) is the difference in Brabender Units from the top of the curve at peak time to the top of the curve five minutes after the peak is reached. A higher value means the flour breaks down faster after reaching full development.
What is stability in flour?
Stability – Stability is the point between arrival time and departure time and generally indicates the strength of a flour (how much gluten a flour has and how strong it is).
How can you tell the strength of flour?
Measuring the area under the curve and then multiplying it by another factor (6.54) affords the value of “W”. “W” is proportional to the baking strength of the dough. Values of “W” range from 45 for very soft flours to 400 for very strong, hard red wheat flours.
What kind of bug lays eggs on flour?
Confused flour beetles cannot fly. So, the confused flour beetle’s source lies in the grocery store and warehouses from where you buy your grains and flour. Like the weevils, the confused flour beetle can also chew through the packaging. Once they’re inside the packet, they’ll feed on the flour and will lay eggs on it too.
How do flour bugs get into your food?
Plus, flour bugs are sneaky. “The female beetle deposits eggs into food or into crevices in food packages,” explain the folks at Orkin. “The larvae hatch and make their way into the product to eat.”
What’s the best way to get rid of flour bugs?
The best way to get rid of grain or flour beetles is to throw away all infested food products. Then, vacuum and wash your shelves. These beetles are particularly attracted to broken down pieces of food, so they could be living in a package at the back of your pantry.
Why are there Little Brown bugs in my flour cabinet?
So, the tiny brown bugs in the kitchen cabinets you see can be the confused flour beetles. It also shows that your kitchen pantry is harboring pantry pests. You’ll find out how to get rid of them in a minute. These beetles don’t bite, and they don’t carry any diseases. They also don’t cause any structural damage to your home.