Dough assessment procedures at the Wheat Research Institute
1989
Greenwood, D.R.
The Wheat Research Inst., Christchurch, New Zealand, has been testing baking wheat and flour samples using a 1259 Standard system since 1929. Changes, refinements and improvements in dough assessment (water absorption and dough strength) that have occurred from 1928 to 1988 are documented in this report. The report also records the Fair Average Quality (faq) grading systems for flour and wholemeal flour and the WRI grading systems for wheat flour, and wholemeal flour
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