Flour Strength As Influenced By the Addition of Diastatic Ferments
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5 3. 0 5. 0 Fermentation Hrs. 4:53 4:57 4:52 4:47 4:42 4:37 4:32 4:27 Sucrose added gms. 10. 00 8. 94 7. 88 6. 82 5. 76 4. 70 3. 64 1. 52 Wt. Of dough gms. 524 524 525 526 630 530 531 532 Wt. Of loaf gms. 450 460 455 460 467 466 467 464 Vol. Of loaf cc. 2160 2070 2000 2120 2100 1950 1860 1885 53 General Remarks : The color of the crumb was affected by the addi- tion of malt flour as those preceeding. Best texture and grain was secured by the use of 1. 5 percent malt flour. There was a very mark...ed difference between those loaves made with 1. 5 and 2. 0 percent in texture and grain. A distinct wheaty smell was noticed in the loaves having malt flour. The color and bloom were about alike. Temperature of fermentation was 83 and the temperature of baking 480 F. Time of baking was 24 minutes.
TABLE XLI.
The effect of varying amounts of malt extract upon the baking quali- ties of flour 1008.
Malt Extract % Standard . 5 1. 0 1. 5 2. 0 2. 5 3. 0 5. 0 Fermentation Hrs. 4:53 4:57 4:52 4:47 4:42 4:37 4:32 4:27 Sucrose added gms.
What to read after Flour Strength As Influenced By the Addition of Diastatic Ferments?
You can find similar books in the "Read Also" column, or choose other free books by Ferdinand Albert Collatz to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
5 3. 0 5. 0 Fermentation Hrs. 4:53 4:57 4:52 4:47 4:42 4:37 4:32 4:27 Sucrose added gms. 10. 00 8. 94 7. 88 6. 82 5. 76 4. 70 3. 64 1. 52 Wt. Of dough gms. 524 524 525 526 630 530 531 532 Wt. Of loaf gms. 450 460 455 460 467 466 467 464 Vol. Of loaf cc. 2160 2070 2000 2120 2100 1950 1860 1885 53 General Remarks : The color of the crumb was affected by the addi- tion of malt flour as those preceeding. Best texture and grain was secured by the use of 1. 5 percent malt flour. There was a very mark...ed difference between those loaves made with 1. 5 and 2. 0 percent in texture and grain. A distinct wheaty smell was noticed in the loaves having malt flour. The color and bloom were about alike. Temperature of fermentation was 83 and the temperature of baking 480 F. Time of baking was 24 minutes.
TABLE XLI.
The effect of varying amounts of malt extract upon the baking quali- ties of flour 1008.
Malt Extract % Standard . 5 1. 0 1. 5 2. 0 2. 5 3. 0 5. 0 Fermentation Hrs. 4:53 4:57 4:52 4:47 4:42 4:37 4:32 4:27 Sucrose added gms.
What to read after Flour Strength As Influenced By the Addition of Diastatic Ferments?
You can find similar books in the "Read Also" column, or choose other free books by Ferdinand Albert Collatz to read onlineMoreLess
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