Although protein receives all the attention when it comes to describing flour quality, it's important to remember that flour is nearly 70-80% starch.
Baking strength is measured using the Alveograph and is a key parameter for dough analysis; it’s the famous "W” of the Alveograph test result chart.
Why do different flours have different water absorption rates? Learn how different flours can be evaluated prior to a production run for optimum results.
