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 MTI in farinograph?

The MTI is an indication of the mixing tolerance of flour; an MTI value of 30 B.U. or less is rated very good to excellent for hard wheat flours. A flour with a MTI greater than 50 B.U. indicates less tolerance and often indicates more difficulties during mechanical handling and makeup of the dough.

What is dough development time?

Dough development time / mixing time or peak time. Provides the time (in minutes) between the origin (time zero) of the curve and its maximum (peak). It is used to make adjustments during mixing in commercial processes when the flour mixing requirements change.

What is farinograph quality number?

Farinograph quality number (FQN) is a conventional index introduced by BrabenderTM company. This rheological index, which is a resultant of all Farinogram indices, is used in wheat research studies.

What do you interpret from the results of farinograph and Extensograph?

Farinograph is mostly used for evaluation of dough strength and dough stability whereas Extensograph is for determination of dough energy and dough extensibility. The indicator line for evaluating of rheological properties according to Farinogram and Extensogram is Brabender 500 unit line.

Wheat School - How a Farinograph Tests for Dough Quality - CIGI

How do you read Extensograph?

Extensibility (E) is indicated by the length of the curve. It is measured in millimeters or centimeters. R/E Ratio indicates the balance between dough strength (R) and the extent to which the dough can stretch before breaking (E). Area Under the Curve is a combination of resistance and extensibility.

Which flour absorbs more water?

This also explains why whole wheat flour has a much higher water absorption capacity than "white" flour. Protein/gluten constitutes between 7% and 17% (dry matter basis) of the flour. It has the capacity to absorb approximately two times its weight in water. The more protein/gluten, the more water absorption.

What is strong bread flour used for?

Strong white bread flour is made from 'hard' wheat varieties which are high in gluten. This makes it ideal for bread-making where dough needs to expand and rise well in order to produce a light loaf. Strong flour is not suitable for cake recipes.

What is flour quality determined by?

Parameters that are used to determine flour quality include: Physiochemical characteristics: protein content, wet gluten content, ash content as indicator of extraction rate, moisture level, enzymatic activity, particle size distribution.

Why do you use cold water in making the crust?

Water, however, is absorbed much less easily into flour proteins when the temperature is colder. That's why purists recommend cold ingredients, cold equipment and marble boards. Keeping the butter cold also helps when making short crust pastry because it doesn't melt into the flour when you are working it in.

What happens during proofing and rising?

In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.

What is the proportion of fat to flour?

Typical ratios are 3:2 or 2:1 (flour to fat).

How do you calculate water absorption capacity of flour?

Weigh the unused water. Divide the weight of the water used by the weight of the flour used. The result is the absorption ability in percentage.

What are Brabender units?

The Brabender system is basically a mixing unit which is commonly used for flours; the flour is placed in a mixing bowl and water is run in from a burette. As the dough is being mixed at a constant temperature (30 °C), the torque required is automatically recorded.

What is dough rheology?

In baking and cereal science, rheology is of particular interest. Dough is a viscoelastic material which behaves as both a liquid and a solid. It exhibits a viscous (fluid-like) and an elastic (solid-like) behavior when a force is applied to it.

What's the difference between bread flour and strong bread flour?

Strong Bread Flour is Higher in Protein

Strong bread flour is another name for bread flour. The main difference between strong bread flour and other types of flour is its protein content. Strong bread flour is made from “hard” wheat varieties and has more protein, from 12 to 14 percent.

Is strong flour same as bread flour?

Though it may seem like a simple ingredient, many varieties of flour are available, and choosing the right kind is crucial to producing a palatable product. Strong flour, also known as bread flour, is one of the many varieties of this pantry staple.

What's the difference between strong bread flour and very strong bread flour?

Very strong white bread flour is made from a blend of premium wheat and has an even higher protein content and gluten strength than the strong white bread flour. This guarantees a fuller rise and when blended with other flours such as rye and wholemeal will help give a rounder loaf.

Why is 00 flour better for pizza?

The number refers to the fineness of the milling, and a 00 flour has an extremely fine texture that makes a very soft and flavorful thin crust. It is made from top-quality, all-natural soft wheat flour that has been milled slowly for ideal water absorption and yield.

Does finer flour absorb more water?

Here are a few simple things to keep in mind concerning flour absorption. Higher protein flour absorbs more water than lower protein flour. This means that a recipe that calls for bread flour may require more water than one that uses all-purpose flour.

How the stability of the dough that can be increased in the farinograph?

Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70°-145°C for 5-8 seconds to increase farinograph stability and net bake absorption of the flour.

What is measured in Alveograph?

The alveograph, like the extensograph, is used to measure the stretching properties of a flour–water–salt dough.

How do you do a falling number test?

To conduct the test, grind the grain into meal, add water, mix with a stirrer and add heat for 60 seconds. The falling number is the number of seconds it takes for the stirrer to fall to the bottom of the test tube. The longer it takes the stirrer to fall, the higher the quality of starch (longer chains).