1 Exercise: Sensory Characteristics of Wheat Flours

Use your textbook to fill out the first two columns of the Results Table. Next, fill in the Description column with the brand name of each flour. Include additional information that further describes and differentiates the flour from others of the same kind (stone-ground, bromated, enriched, etc.). Identify from the package if the flour is bleached or not. Next, use fresh samples to evaluate the appearance, particle size, and ability to pack of each of the wheat flours or wheat ingredients. To evaluate particle size, rub a thin layer of flour between your fingertips and describe in your own words how fine or coarse it feels. To evaluate whether flour packs or holds together, scoop up a fistful of flour in your hand and squeeze (Figure 5.7). If it holds together in one piece, it packs. If it doesn’t hold together completely, record if there is slight packing, or none at all. Use this opportunity to learn how to identify flours from their sensory characteristics alone. Add any additional comments or observations that you might have to the last column in the Results Table, such as an ingredient listing. Three rows are left blank, for the evaluation of additional wheat flours, if desired.