Absorption

Absorption refers to the amount of water a flour can take up and hold while being made into a simple dough, based on a predetermined standard dough consistency or stiffness. It is expressed as a percentage of the weight of flour. Thus, if the absorption ratio of a certain grade of flour is described as 60%, this means 60 pounds water combined with 100 pounds flour would yield a dough of standard consistency.

What accounts for differences in absorption ratio of different flours? Remember that the starch, protein, and pentosan gums in flour all absorb water. Consider these facts: