Science of Flour/Bakerpedia
August 1, 2018 @ 8:00 am - 5:00 pm
Bakerpedia will be here to give a course on the properties of wheat flour.
By Dr. Lin Carson
When baking with wheat flour, it is important to know its properties before mixing. What is its protein content? How much water will it absorb? What is its mixing tolerance? These are some of the top questions seasoned bakers ask. Knowing the physical characteristics of the flour you use, whether hard red winter, or soft white spring would help you properly formulate and produce the highest quality baked products.