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2 Exercise: Wheat Flours as Driers

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Use the instructions below to prepare and evaluate dough prepared from each of the flours used in Exercise 1 above. The same amount of water will be added to each flour, so the dough’s consistency will be a good indication of the water absorption value of the flour; that is, how effective a drier it is.
  1. Add 500 grams flour and 250 grams room temperature water into mixing bowl.
  2. Using dough hook, mix on low speed for 60 seconds.
  3. Stop and scrape bowl, then slowly add an additional 50 grams water, mixing on low speed for 60 seconds.
  4. Mix on medium speed for 5 minutes. If necessary, cover bowl and beater with parchment paper or dry towel while mixing, to prevent flour from flying out of mixing bowl.
  5. Shape dough into a ball. Lay all dough balls side by side on parchment paper, for easy comparison. Label each ball by flour type. Let rest for at least 15 minutes.
  6. Compare doughs for firmness, stickiness, and shape. Notice that some balls hold their shape and feel firm and dry to the touch. Other balls will slump or spread and feel soft or sticky. Add these comments to the last column of the Results Table in Exercise 1.
  7. Based on the shape and feel of the dough balls, rank the flours in order of their apparent water absorption values.

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