The falling number test is used to evaluate the amount of sprout damage in Canadian wheats. Alpha-amylase is an enzyme found in sprout-damaged wheat. If germination occurs there is a dramatic increase of this enzyme. The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat.
: a graphic chart that provides supplementary baking data on dough mixes from various wheats.
Flour is the main ingredient in cookie dough formulae and consists mainly of starch, water and protein. The most important components of the flour seem to be those that bind water, such as starch, protein and arabinoxylan, and thereby limit spreading of the cookie (Pareyt & Delcour, 2008).
Yeast generates fermentation, fermentation generates acidity and acidity increases the strength of the dough. And, in general, autolyse is done to increase dough extensibility, therefore decreasing the strength of the dough. After the autolyse, yeast and salt are added to the dough.
What are Dough Handling Properties?
- Extensibility.
- Elasticity.
- Resistance to deformation (tenacity)
- Stickiness.
When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.
It is calculated as the moisture content, which is equal to: (weight of the container with wet soil minus the weight of the container with dry soil) divided by (weight of the container with dry soil minus the weight of the container), then multiplied by 100 to express it as a percentage.
This is because dough made with bread flour absorbs slightly more liquid (due to the flour's higher protein level), so it's stiffer; the resulting loaf rises upwards rather than outwards.
Water absorption capacity (WAC) basically consists in the method for quantify the water retained by the pelleted material in the centrifuge tube after adding water or an aqueous solution to a material.
Coconut flour absorbs a lot of liquid. For every 1 cup of coconut flour, use 6 eggs and 1 cup of liquid. 1 cup all-purpose flour = ¼-1/3 cup coconut flour. Coconut flour can be baked at the same temperature as other recipes, no need for adjustment.
For example, a recipe containing 1 1/4 cups of water (10 ounces) and 3 cups of all-purpose flour (15 ounces) will have a 67 percent (10/15 x 100 = 67) hydration level, indicating a moderately airy crumb. The percent hydration of dough can also be calculated according to its Baker's Percentage.
If you are starting with the yeast in the flour (as is typical with dry yeast), then you should always start with the measured flour+yeast mixture and add water until ready.
How Long Should you Autolyse For?
| Type of Flour | Ideal Autolyse Time |
|---|
| white bread flour | 30 minutes to 3 hours |
| whole wheat flour | 1 to 5 hours |
| rye flour | no autolyse |
Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. Some of the quality factors are particle size, density, color, protein content, fat, flavor, moisture content, pasting characteristics, solubility and water absorption capacity.
