Transcription of WHEAT and FLOUR TESTING METHODS
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WHEAT and FLOUR TESTING METHODS
A Guide to Understanding WHEAT and FLOUR QualityWHEATMARKETINGCENTER, WHEAT and FLOUR TESTING METHODS : A Guide to Understanding Wheatand FLOUR Qualityprovides an introduction to the analysis of wheatand FLOUR in a clear and concise format. Basic information is presented on standardized TESTING procedures for WHEAT and flourquality characteristics as well as dough properties. Results fromthese tests are explained and applied to processing performance andend product quality. Laboratory TESTING of a variety of WHEAT -basedfinished products is also included. The finished product formulationsand processes described are laboratory TESTING protocols that areused to evaluate FLOUR quality. They are model systems that may be used to predict commercial production for common uses of WHEAT FLOUR support provided by:Colorado WHEAT CommissionWashingtonWheat CommissionWHEAT AND FLOUR TESTING METHODSA Guide to Understanding WHEAT and FLOUR QualityWheat Marketing Center, , OregonUSAC opyright 2004 All rights reserved.
or flour quality since this data is used for other tests.Flour millers adjust the moisture in wheat to a standard level before milling.Moisture content of 14% is commonly used as a conversion factor for other tests in which the results are affected by moisture content.
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