The potential for small scale flour analysis

The accuracy of prediction of water absorption and, whether measurements on small samples can predict end use performance were assessed as part of our member funded research into the quality of cereal based products and ingredients - Assessment of Micro-doughLAB (RD428). Dough mixing parameters from the Micro-doughLAB (4g bowl) were compared to those of the Farinograph (300g bowl). No relationship was seen between the water absorption values measured by both pieces of apparatus. However, the mixing data from the Micro-dough LAB could help discriminate between biscuit and bread wheat and there were some correlation between Micro-doughLAB parameters and end-use quality.

Contact: Clothilde Baker
+44(0)1386 842287
clothilde.baker@campdenbri.co.uk