Flour Quality for Chapatee and Bread

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Flour Quality for Chapatee and Bread

Flour Quality for Chapatee:

i) The flour should have a high water absorbing capacity.
ii) It should make a dough which is not sticky, pliable, elastic and extensible.
iii) While baking chapatee should puff fully and rapidly.
iv) Chapatee should be palatable and sweetish in taste.
v) It should have a good keeping quality.
vi) The flour should have about 13 to 14% protein of which 3% is lysine.
vii) The sedimentation value should be 25 to 35ml.
viii) The sedimentation value should be 120 to 150 min.
ix) Total sugar content should be 2.5 p.c.
x) Diastatic activity between 200 to 300 mg maltose per 10 gm. Flour.

Flour Quality for Bread:

i) The flour should have a high water absorbing capacity.
ii)The dough should have good elasticity, stability and baking quality.
iii) After baking it should produce loaf of a large volume, good internal crumb, structure, golden brown crust.
iv) 90% variation in the bread is due to its protein contents.
v) The gulten percentage in the flour largely affects the quality of bread.

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