For the weak flour doughs, the largest changes were observed for doughs containing lipase and xylanase, with the effect of glucose oxidase being much less pronounced.
Flour with low α-amylase activity needs to be supplemented with additional α-amylase, but α-amylase added to weak flour can lead to decreased quality of the dough.
Considering data analysis results, the combinations enabling an increase in R for each flour type were identified: for strong flour (RT = 45min, TG = 0.2%, VG = 1%), medium flour (RT = 45min, TG = 0.1%, VG>1%) and weak flour (RT = 45min, TG>0.2%, VG>1%).
The term strength is used to describe the type of flour, strong flours being preferred for bread manufacture and weak flours for cakes and biscuits.
Strong flours are high in protein content, and their gluten has a pleasing elasticity; weak flours are low in protein, and their weak, flowy gluten produces a soft, flowy dough.
The GMP volume of flour from deletion line 6DS-2 was decreased, which indicates weaker dough, whereas the DDT was increased, which indicates stronger dough.
In baking and confectionery, the terms strong and weak indicate flour from hard and soft wheats, respectively.
Cargill Inc., the largest American agribusiness company, said today that its losses in the fiscal fourth quarter widened because of higher energy costs and weak demand for flour, fertilizers and steel.
For this purpose, the experimental design took into consideration different factors including 3 different flour strengths (weak, medium and strong), 4 levels of TG (0, 0.05, 0.1 and 0.2% of flour weight), two levels of VG (0 and 1% of flour weight) and 4 different resting times (45, 70, 90 and 135 min).
The relatively smaller amounts of flour, the weaker (less-extensible) protein in the soft-wheat flours customarily employed, and the lower protein content of the flour, however, result in a softer, crumblier texture.
Spraying La3+ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard.
