Quality in Wheat (Classic Reprint) - Softcover

Excerpt from Quality in Wheat

Some writers use the term 'strength' to designate the ability of flour to take up water in making dough of a standard viscosity, and an instrument called a 'vis cometer' has been devised for the purpose of making careful comparisons between diiierent samples of dough. Flours difler, however, so much that, as a matter of fact, they cannot all be worked up into the same kind of dough. Some doughs are sticky while still very stifi, and others do not become sticky at all unless made very slack. The information obtained by the use of the viscometer is of comparatively little value, be cause in some instances a slack dough will give a loaf of good shape. Even after long fermentation, and, in other cases, a very stifi dough will ultimately spread over the sides of the baking tin if these are not very high and produce a loaf of a very poor-shape. A baker needs to know how much water can he added to the flour without spoiling the shape of the loaf.' Other things being equal, he will prefer the dough which takes up the largest quantity of water. As such dough is usually the most sleek and the easiest to work.

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