Why is flour whiteness important?
Flour color often affects the color of the finished product and is therefore one of many flour specifications required by bakers. Generally speaking, a bright white color flour is more
desirable for many products.
How does one measure flour whiteness? Get a glimpse of how it is done.
http://www.wheatflourbook.org/ produces an excellent book - Wheat Flour Testing Book. This guide is on Wheat and Flour Testing Methods : A Guide to Understanding Wheat and Flour Quality.
"Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality Version 2 provides an introduction to the analysis of wheat and flour in a clear and concise format. Basic information is presented on standardized testing procedures for wheat and flour quality characteristics as well as dough properties. Results from these tests are explained and applied to processing performance an product quality. Laboratory testing of a variety of wheat-based finished products is also included. The finished product formulations and processes described are laboratory testing protocols that are used to evaluate flour quality. They are model systems that may be used to predict commercial production for common uses of wheat flour worldwide"
Happy Baking.
Flour color often affects the color of the finished product and is therefore one of many flour specifications required by bakers. Generally speaking, a bright white color flour is more
desirable for many products.
How does one measure flour whiteness? Get a glimpse of how it is done.
http://www.wheatflourbook.org/ produces an excellent book - Wheat Flour Testing Book. This guide is on Wheat and Flour Testing Methods : A Guide to Understanding Wheat and Flour Quality.
"Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality Version 2 provides an introduction to the analysis of wheat and flour in a clear and concise format. Basic information is presented on standardized testing procedures for wheat and flour quality characteristics as well as dough properties. Results from these tests are explained and applied to processing performance an product quality. Laboratory testing of a variety of wheat-based finished products is also included. The finished product formulations and processes described are laboratory testing protocols that are used to evaluate flour quality. They are model systems that may be used to predict commercial production for common uses of wheat flour worldwide"
Happy Baking.
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