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FLOUR CHARACTERISTICS USEFUL FOR BAKERY INDUSTRY
MOISTURE CONTENT
Normal moisture % which is allowed for flour is 12- 14 % for bakery industry .Anything above is not
suitable for bakery
purpose .
GLUTEN
It is rubber like protein which provides the
network like structure .It is basically protein
Protein can be classified into two categories
a Gliadin
b. Glutenin
Gluten is responsible for unique quality of elasticity/
extensibility and resistance . Gluten percentage in any
bakery flour should be between 10- 11%.
EXTENSIBILITY& RESISTANCE
Extensibility is the property by which we can define the stretching power of flour without breaking .
Resistance is the property by it opposes any deformation or stretching .
These properties can be plotted on graph by means of extensor meeter .
W.A.P ( WATER ABSORPTION POWER )
Every flour has certain water absorption power so as to make good dough .Generally 60% of flour
quantity amounts to the quantity of water .
GRAIN ABILITY
Its checked by using sieves .If the barn left out on the sieve( 32 mesh ) is more than 0.5% then flour
is rejected .
FALLING NUMBER
It shows the activity of alpha - amylase enzyme .Higher number shows low activity ie less break
down of starch and lower number shows high activity ie more break down of starch.
ADSORPTION IN FLOUR
Adsorption is a process that occurs when a gas or liquid solute accumulates on the surface of a solid or
a liquid (adsorbent), forming a molecular or atomic film (the adsorbate). It is different from absorption, in
which a substance diffuses into a liquid or solid to form a solution. The term sorption encompasses both
processes, while desorption is the reverse process.
Dough is formed when water is added and mixed with wheat flour .Pouring water on flour causes a
dough film to form at the inter face of water and the flour . The dough film acts as barrier through which
further water cannot pass until agigation breaks down this film and allows new surface to contacts to
be available .Continued mixing willl allow the water to surround each flour particles and also penetrate
into the interior and adsorbed on the starch granules .The large percentage of starch
in a dough adsorbs probably 45- 55% of the water used
MOISTURE CONTENT
Normal moisture % which is allowed for flour is 12- 14 % for bakery industry .Anything above is not
suitable for bakery
purpose .
GLUTEN
It is rubber like protein which provides the
network like structure .It is basically protein
Protein can be classified into two categories
a Gliadin
b. Glutenin
Gluten is responsible for unique quality of elasticity/
extensibility and resistance . Gluten percentage in any
bakery flour should be between 10- 11%.
EXTENSIBILITY& RESISTANCE
Extensibility is the property by which we can define the stretching power of flour without breaking .
Resistance is the property by it opposes any deformation or stretching .
These properties can be plotted on graph by means of extensor meeter .
W.A.P ( WATER ABSORPTION POWER )
Every flour has certain water absorption power so as to make good dough .Generally 60% of flour
quantity amounts to the quantity of water .
GRAIN ABILITY
Its checked by using sieves .If the barn left out on the sieve( 32 mesh ) is more than 0.5% then flour
is rejected .
FALLING NUMBER
It shows the activity of alpha - amylase enzyme .Higher number shows low activity ie less break
down of starch and lower number shows high activity ie more break down of starch.
ADSORPTION IN FLOUR
Adsorption is a process that occurs when a gas or liquid solute accumulates on the surface of a solid or
a liquid (adsorbent), forming a molecular or atomic film (the adsorbate). It is different from absorption, in
which a substance diffuses into a liquid or solid to form a solution. The term sorption encompasses both
processes, while desorption is the reverse process.
Dough is formed when water is added and mixed with wheat flour .Pouring water on flour causes a
dough film to form at the inter face of water and the flour . The dough film acts as barrier through which
further water cannot pass until agigation breaks down this film and allows new surface to contacts to
be available .Continued mixing willl allow the water to surround each flour particles and also penetrate
into the interior and adsorbed on the starch granules .The large percentage of starch
in a dough adsorbs probably 45- 55% of the water used
