flour strength

'flour strength' can also refer to...


More Like This

Show all results sharing this subject:

  • Medicine and Health


Show Summary Details

Quick Reference

A property of the flour proteins enabling the dough to retain gas during fermentation to give a ‘bold’ loaf. ‘Strong’ flour is higher in protein, has greater elasticity and resistance to extension, and greater ability to absorb water. A ‘weak’ flour gives a loaf that lacks volume.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content. subscribe or purchase to access all content.