29/10/2021
Baking the perfect pastries is not as simple as mixing a bunch of ingredients together and hoping for the best.
It’s a science, and the outcome of each specialized experiment requires meticulous attention to methodology and most importantly QUALITY ingredients 🧈
Flour quality of wheat related to baking performance is usually determined by:
🌾Protein content
🌾Composition of gluten-forming proteins.
🌾Molecular size distribution of glutenins: High-molecular-weight (HMW) glutenin subunits have a major role in dough rheology and gluten strength.
🌾Amount and location of cysteine residues of gluten-forming proteins that contain thiol groups (i.e. oxidation potential).
