identification of flour

wenteen · 发表于 2009-3-25 22:02

hey guys, if i wanna make a presentation abt FLOUR based on science

basically, I had some knowledge abt identification and technique abt flour properties, since ur hints and search

i'm wondering anyone can explain RVA in simply??

appreciated abt ur kindly help~~

[ 本帖最后由 wenteen 于 2009-4-1 23:18 编辑 ]

xiaoyaer1982 · 发表于 2009-3-25 22:44

1.Gluten
2.Ash
3.Stabilization time
Mainly in accordance with these three points

wenteen · 发表于 2009-3-25 22:55

but, how abt starch?
i think it's a majority in flour, do u know how's starch portion vary depend on the type of flour?
can i identify different type of flour from starch as well?

thx

xilinxu · 发表于 2009-3-27 03:47

can i identify different type of flour from starch as well? no ,u can not! as the contrent of starch in flour varied!

wenteen · 发表于 2009-4-1 23:15

原帖由 xilinxu 于 2009-3-27 03:47 发表
can i identify different type of flour from starch as well? no ,u can not! as the contrent of starch in flour varied!

awesome~~ yeah, I just realize it too, since a further study on this topic...

BTW, anyone can explain the RVA??

thx

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[求助] identification of flour

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