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Flour Quality II (Proteins)

Flour Quality II (Proteins)

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After our initial entry where we discussed general aspects of flour quality, such as moisture, particle size, ash content, germination problems, and protein degradation (which you can find at this link), it’s time to delve into the proteins found in cereals. Protein Quantity The protein content of flours is a well-known analysis and can be conducted in many places. Many laboratories have equipment for measuring protein, typically using the Kjeldahl method, as protein is one of the most important macronutrients…

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Calidad
Flour quality I

Flour quality I

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After discussing the main components of flour and how they will influence the baking processes, we will talk about the quality of flours, the most important parameters, and how to measure them. To do this, we will divide this topic into several entries because it’s quite important. Additionally, in the future, there will be specific posts about some of the most well-known equipment for quality control of flours. And in this first entry, I believe we won’t address what most…

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Resting of dough and shaping

Resting of dough and shaping

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Following the division of the dough pieces and rounding, these dough balls must undergo a short resting period to allow them to be properly shaped before the final fermentation and baking. Resting Resting the dough after rounding, and before shaping, is a common practice in bakery operations. The goal of this step is to modify the rheology of the dough to facilitate shaping. After the processes of dividing and rounding, the dough has been subjected to stress, reducing its extensibility….

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Bakery and Baked Goods Course

Bakery and Baked Goods Course

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Bakery and Baked Goods Course (Ingredients, Processes, Products, and Trends) Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do the updates on Fridays so that some people can use their…

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Almidón de trigo
Starch in baking

Starch in baking

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After discussing the role of gluten, it’s time to talk about the role of starch, which is the main component of flour, in the baking process. Although in the world of wheat flour and its quality control, a lot of importance is usually given to its proteins, starch performs basic functions in the bread-baking process that we should be aware of. In other processes or products, its importance is even greater, as the gluten network is not formed. Similarly, in…

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La importancia del gluten
The importance of gluten

The importance of gluten

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Today, we will discuss gluten present in flours and how it influences their uses. There is a certain consensus on the importance of gluten in the quality of flours, and this is the case in many instances. However, there are certain aspects of gluten that I consider fundamental and often surprise many people when I give lectures or courses. Let’s explore in which processes the gluten network develops and in which ones it does not. In these cases will be…

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