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AACC Approved Methods of Analysis, 11th Edition - AACC Method 10-10.03. Optimized Straight-Dough Bread-Making Method

AACC Approved Methods of Analysis, 11th Edition

Baking Quality

AACC Method 10-10.03
Optimized Straight-Dough Bread-Making Method

VIEW METHOD

Objective
This method provides an optimized bread-baking test for evaluating wheat flour quality and various dough ingredients using a straight-dough method. All ingredients are incorporated in the initial mixing step, and mixing time, oxidation level, fermentation time, and water absorption are optimized and balanced. Fermentation time may vary from 70 to 180 min, and proof time may vary from 24 to 60 min. A 90-min fermentation and a 33-min proof are recommended. The method is applied to determine the effect of environment, variety, dough ingredients, wheat flour protein, other components, and baking techniques on bread.