Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 7:Different Rheological Properties; Application In Bakery
And Confectionery

Common Dough Functionality Tests

1. Alveograph- Measures strength and elasticity through the resistance of the dough to expand into a bubble
   
2. Extensigraph- Measures dough extensibility and resistance to extension
   
3. Falling number- Measures the effects of sprout damage
   
4. Farinograph- Measures water absorption and dough strength
   
5. Flour color analysis- Standardized test to measure flour color
   
6. Glutomatic- Measures wet gluten content of the flour
   
7. Mixograph- Measures water absorption and dough mixing characteristics
   
8. Rapid visco analyzer- Measures starch properties of flour
   
9. Solvent retention capacity - Predicts baking performance

These measurements, along with baking tests, usually provide information about the flour’s baking behavior. A combination of tests helps to optimize the mixing, oxidation, fermentation and enzymatic treatments for each type of flour.