WHEAT

and FLOUR
TESTING
METHODS
A Guide
to Understanding
Wheat and Flour
Quality

WHEAT MARKETING CENTER, INC.

Wheat and Flour Testing Methods: A Guide to Understanding Wheat

and Flour Quality provides an introduction to the analysis of wheat
and flour in a clear and concise format. Basic information is
presented on standardized testing procedures for wheat and flour
quality characteristics as well as dough properties. Results from
these tests are explained and applied to processing performance and
end product quality. Laboratory testing of a variety of wheat-based
finished products is also included. The finished product formulations
and processes described are laboratory testing protocols that are
used to evaluate flour quality. They are model systems that may
be used to predict commercial production for common uses of
wheat flour worldwide.

Additional support provided by:

Colorado
Wheat Commission

Washington
Wheat Commission

W H E AT A N D F LO U R
TESTING METHODS
A Guide to Understanding
Wheat and Flour Quality

Wheat Marketing Center, Inc.

Portland, Oregon
USA

Copyright 2004
All rights reserved. No part of this publication may be reproduced or transmitted in any
form or by any means, electronic or mechanical, including photocopying, recording or any
information storage or retrieval system, without permission in writing from
Wheat Marketing Center, Inc. or North American Export Grain Association, Inc.
1. Copies Available: This publication was produced with financial assistance provided under
the Untied States Department of Agriculture Market Access Program as authorized under
Section 203 of the Agricultural Trade Act of 1978 and amended. Additional copies can be
obtained by contacting either Wheat Marketing Center Inc. (WMC), 1200 NW Naito Parkway,
Suite 230, Portland, OR 97209-2831, 503.295.0823 or North American Export Grain
Association (NAEGA), 1250 Eye Street NW, Suite 1003, Washington D.C. 20005, 202.682.4030.
2. Disclaimer: The information in this publication was developed by Wheat Marketing Center,
Inc. with the support of North American Export Grain Association. The accuracy of the
information reported and interpreted is not guaranteed. All contents are subject to correction
and revision. WMC and NAEGA disclaim any responsibility whatsoever for the use of the
information contained herein.
3. Notice: In accordance with Federal law and U.S. Department of Agriculture, NAEGA and
WMC do not discriminate on the basis of race, color, national origin, sex, age, religion,
or disability.

Printed in the United States of America.

Design: Laurie Causgrove Design
Editing: Pamela Causgrove, English Language Solutions
Photography: Burt Peterson Photography
Pages 52 & 60: Courtesy of Wheat Foods Council

W H E AT A N D F LO U R T E S T I N G M E T H O D S

Preface

he purpose of this book is to provide an introduction to the

analysis of wheat and flour. Basic information on chemical

testing, physical testing, and flour milling is presented in Section One.

Additional information on the rheological properties of dough is
included as well as comparisons of the weak and strong gluten
properties.
Laboratory product testing of a variety of wheat-based finished
products is presented in Section Two. Formulas and processing steps
are briefly described and finished product attributes are presented.
This book is designed to provide basic information in a clear
and concise format. The testing methods and finished product pages
are organized into three parts. The first part is titled Method and
outlines the steps involved in performing the analysis or producing
the product. The second part is titled Results and explains the results
of the testing procedures and how they are expressed. The third part
is titled Why is this important? and discusses the relevance and
application of the testing methods and the finished products.

North American Export Grain Association, Inc. (NAEGA)

orth American Export Grain Association (NAEGA) was established in 1912 to

promote and sustain the development of commercial export of grain and oilseed trade

from the United States. NAEGA is comprised of private companies, public corporations, and
farmer-owned cooperatives involved in the bulk grain and oilseed exporting industry.
Members of NAEGA ship the vast majority of $15 billion in exports of U.S. bulk grain and
oilseeds. NAEGA acts as a unified voice for the export grain industry to represent its views and
concerns. Government agencies and officials rely on NAEGA to communicate U.S. policies
and programs to the trade and to gather input on farm and trade policy issues. NAEGA publications provide information and commentary on industry issues, developments, and events.
NAEGA committees act in leadership roles to address technical issues affecting the industry,
such as grain handling, grades and inspection, and trade and contract matters. NAEGA is
active in the international grain and oilseed market and works with the USDA Market Access
Program (MAP) to promote exports of U.S. farm products.

Wheat Marketing Center, Inc. (WMC)

heat Marketing Center, Inc. (WMC) was founded in 1989 to provide a bridge between
U.S. wheat farmers and wheat consumers worldwide. To meet the needs of the wheat

industry, WMC conducts objective wheat utilization research on all classes of wheat and
provides timely, relevant research to wheat buyers, processors, and sellers. WMC educates
the wheat industry on end-use quality characteristics by developing and delivering dynamic
multimedia wheat quality courses, publications, and presentations. WMC partners with all
segments of the wheat industry, including North American Export Grain Association, U.S.
Wheat Associates, farmers, wheat exporters, wheat organizations, and domestic and international wheat and flour processors, and strives for continuous impact by dynamic responsiveness to market fluctuations. WMC has technical expertise in wheat and flour testing and
finished product attributes that is used by wheat processors in Asia, Latin America, North
America, and Europe.
4

W H E AT A N D F LO U R T E S T I N G M E T H O D S

Acknowledgements

his book is the result of a U.S. Department of Agriculture Market Access Program
(MAP) grant made available to Wheat Marketing Center, Inc. by the Market Access
Program Committee of the North American Export Grain Association (NAEGA).
Writing and producing this book is a joint project with many people contributing.
Wheat Marketing Center, Inc. (WMC) appreciates the help and support of:

Gary Martin, President and CEO of NAEGA, for his leadership in providing direction and
arranging financial assistance for this project.

Tom Hammond, Chairman of the NAEGA MAP Committee, for his leadership and
foresight in recognizing the potential benefits of this project to the wheat export industry.

The technical staff of Wheat Marketing Center, Inc: Annette Doan, Carla Franzoni,
Kevin Marquardt, Tina Tran, Flora Engelmann, Khari Holmes, and Mia Biberic for their
commitment to excellence and enthusiastic assistance in producing this book, and to
WMC Technical Manager and Asian Foods Specialist Gary Hou and Laboratory Supervisor
Bon Lee for their technical expertise, critical insights, and valuable suggestions.

The creative team who produced this book:

Editor Pamela Causgrove for her precise command of the written word.
Photographer Burt Peterson for his remarkable ability to capture the essence of a
technical process in a single photo frame.
Graphic
Designer Laurie Causgrove for her artistic design of this book.

Colorado Wheat Administrative Committee, Idaho Wheat Commission, Montana Wheat

and Barley Committee, Nebraska Wheat Board, North Dakota Wheat Commission,
Oregon Wheat Commission, Washington Wheat Commission, and U.S. Wheat Associates
for their support of this project as well as ongoing support of Wheat Marketing Center,
Inc. programs.

The Wheat Foods Council for granting permission to use its photos and diagrams to
enhance the material.

David Shelton
Executive Director
Wheat Marketing Center, Inc.
5

Table of Contents

Section One
W H E AT

AND

FLOUR TESTS ............................9

Basic Tests
Moisture Content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Ash Content. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Protein Content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Falling Number . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Physical Tests
Flour Color Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Single Kernel Characterization System (SKCS) . . . . . . . . . . . . . . . . 20

Milling Test
Buhler Laboratory Flour Mill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
How Wheat is Milled Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Wet Gluten Test

Glutomatic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Dough and Gluten Strength Tests

Farinograph . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Extensigraph . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Alveograph. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Mixograph . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Flour Starch Viscosity Tests

Amylograph . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Rapid Visco Analyzer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

W H E AT A N D F LO U R T E S T I N G M E T H O D S

Contents

Section Two
L A B O R A T O R Y P R O D U C T T E S T S . . . . . . . . . . . . . . . . . . . . . . . 51

Product Tests
Pan Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Hearth Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Flat Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Asian Steamed Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Sugar Snap Cookie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Sponge Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Extruded Pasta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Asian Sheeted Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Product Analyses
Asian Noodle Texture Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Asian Noodle Color Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

A Kernel of Wheat

. . . sometimes called the wheat berry. The kernel

is the seed from which the wheat plant grows.
Each tiny seed contains three distinct parts that are separated
during the milling process to produce flour.

Kernel

Bran
. . . about 83% of the kernel
weight and the source of white
flour. The endosperm contains the greatest share of
protein, carbohydrates, and iron as well as the
major B-vitamins, such as riboflavin, niacin, and
thiamine. It is also a source of soluble fiber.

Endosperm

Endosperm
. . . about 14% of the kernel weight.
Bran is included in whole wheat flour
and can also be bought separately. The bran contains a small amount of protein, trace minerals,
and dietary fiber (primarily insoluble).

Bran

. . . about 2.5% of the kernel weight.

The germ is the embryo or sprouting
section of the seed. It is often separated from flour
because the fat content (10%) limits shelf life. The
germ contains minimal quantities of high quality protein
and a greater share of B-complex vitamins and trace
minerals. Wheat germ is a part of whole wheat flour and
can be purchased separately.

Germ

Germ

Courtesy of Wheat Foods Council, 10841 S. Crossroads Drive, Suite 105, Parker, Colorado 80138.

Section One

H E AT

A N D

L O U R

E S T S

he wheat and flour tests described in this section are standardized testing
procedures commonly used for quality control purposes. Results from these tests

have a direct relationship to finished product quality.

Wheat and flour specifications are communications between buyers and sellers.
These specifications are requirements for particular wheat and flour characteristics. To
meet these specifications, wheat and flour quality testing is necessary. Specifications for
moisture content, ash content, protein content, and falling number are determined with
basic tests. Physical tests included in this book are conducted to determine flour color
and wheat kernel characteristics specified by wheat processors. The laboratory milling
test is used to evaluate the milling performance of wheat and to produce flour for other
laboratory tests.
Wheat and flour specifications often require specialized testing to determine
how flour will perform during processing. Several tests evaluate dough and gluten strength
properties. The farinograph and mixograph tests measure the resistance of dough to mixing.
The extensigraph test measures the resistance of dough to stretching. The alveograph test
measures the resistance of a bubble of dough to expansion. The wet gluten test measures
the amount of gluten protein in flour. The starch properties of flour are measured by the
amylograph and the rapid visco analyzer tests.
Section One is intended to provide information on wheat and flour quality tests
used by the wheat industry worldwide to promote an orderly marketplace.

Moisture Content

Flora Engelmann, Laboratory Technician

Low temperature heating

Measures moisture content

MOISTURE CONTENT

1. A small sample of flour or ground wheat (23 grams) is weighed and

Basic Tests

Method

placed in a moisture dish.

2. The sample is heated at 130o C in an air oven for 1 hour.

3. The sample is cooled to room temperature and the residue is weighed.
Results

Why is this
important?

Moisture content is determined by heating a flour or ground wheat

sample in an air oven and comparing the weight of the sample before
and after heating.

The amount of weight loss is the moisture content.

Moisture content results are expressed as a percentage. An example of a

wheat moisture content is 12%.

Determining moisture content is an essential first step in analyzing wheat

or flour quality since this data is used for other tests. Flour millers adjust
the moisture in wheat to a standard level before milling. Moisture content
of 14% is commonly used as a conversion factor for other tests in which
the results are affected by moisture content.
Moisture is also an indicator of grain storability. Wheat or flour with
high moisture content (over 14.5%) attracts mold, bacteria, and insects,
all of which cause deterioration during storage. Wheat or flour with low
moisture content is more stable during storage.
Moisture content can be an indicator of profitability in milling. Flour
is sold by weight, grain is bought by weight, and water is added to reach
the standard moisture level before milling. The more water added, the
more weight and profitability gained from the wheat. Wheat with too
low moisture, however, may require special equipment or processes before
milling to reach the standard moisture level.
Other methods of determining moisture content are used in the
industry. For example, Federal Grain Inspection Service (FGIS) uses
the GAC 2100 to measure moisture content of whole wheat kernels.

Adapted from Method 44-15A, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

11

Ash Content

Kevin Marquardt, Laboratory Technologist

High temperature incineration

Measures mineral (ash) content

ASH CONTENT

1. A sample of flour or ground wheat (35 grams) is weighed and placed

Basic Tests

Method

in an ash cup.

2. The sample is heated at 585C in an ash oven until its weight is stable
(usually overnight).
3. The residue is cooled to room temperature and then weighed.

Results

Why is this
important?

Ash content is determined by high temperature incineration in an

electric muffle furnace.

When a sample is incinerated in an ash oven, the high temperature

drives out the moisture and burns away all the organic materials
(starch, protein, and oil), leaving only the ash. The residue (ash) is
composed of the non-combustible, inorganic minerals that are
concentrated in the bran layer.

Ash content results for wheat or flour ash are expressed as a percentage
of the initial sample weight; for example, wheat ash of 1.58% or flour
ash of 0.52%. Wheat or flour ash is usually expressed on a common
moisture basis of 14%.

The ash content in wheat and flour has significance for milling. Millers
need to know the overall mineral content of the wheat to achieve desired
or specified ash levels in flour. Since ash is primarily concentrated in the
bran, ash content in flour is an indication of the yield that can be expected
during milling. Ash content also indicates milling performance by
indirectly revealing the amount of bran contamination in flour. Ash
in flour can affect color, imparting a darker color to finished products.
Some specialty products requiring particularly white flour call for low
ash content while other products, such as whole wheat flour, have
a high ash content.

Adapted from Method 08-01, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

13

Protein Content

Tina Tran, Laboratory Technologist

High temperature combustion

Measures protein content

PROTEIN CONTENT

Method

Basic Tests

Combustion Nitrogen Analyses (CNA) is one of several methods used

to determine protein content in flour or wheat.

1. A sample of flour or ground wheat (0.150.20 grams) is weighed

and placed into a CNA protein analyzer.

2. This process is fully automated and begins by dropping the sample

into a hot oven where it is burned at 952C.

3. The amount of nitrogen gas released during burning is measured and

a formula is applied to convert this measurement to protein content in
the sample.

Results

Why is this
important?

Protein content is determined through high temperature combustion

in a protein analyzer. Since protein is the major wheat compound that
contains nitrogen, the protein content can be determined by measuring
the amount of nitrogen released during burning.

Protein content results are expressed as a percentage of the total sample

weight; for example, 10% protein content on 12% moisture basis for
wheat or 8.5% on 14% moisture basis for flour.

Protein content is a key specification for wheat and flour purchasers since
it is related to many processing properties, such as water absorption and
gluten strength. Protein content can also be related to finished product
attributes, such as texture and appearance. Low protein content is
desired for crisp or tender products, such as snacks or cakes. High
protein content is desired for products with chewy texture, such as pan
bread and hearth bread.
Bakers use protein content results to anticipate water absorption
and dough development time for processes and products, because higher
protein content usually requires more water and a longer mixing time to
achieve optimum dough consistency.
Combustion Nitrogen Analysis (CNA) is often used to develop
calibrations for other protein methods, such as Near Infrared
Transmittance (NIRT) or Near Infrared Reflectance (NIRR).
Adapted from Method 46-30, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

15

Falling Number

Khari Holmes, Laboratory Technician

Viscosity analysis

Measures the effects of sprout damage

FALLING NUMBER

1. A 7-gram sample of ground wheat or flour is weighed and

Basic Tests

Method

combined with 25 ml of distilled water in a glass falling number tube

with a stirrer and shaken to form a slurry.

2. As the slurry is heated in a boiling water bath at 100o C and stirred

constantly, the starch gelatinizes and forms a thick paste.

3. The time it takes the stirrer to drop through the paste is recorded as the
falling number value.

Results

Why is this
important?

The falling number instrument analyzes viscosity by measuring the

resistance of a flour and water paste to a falling stirrer.

Falling number results are recorded as an index of enzyme activity in a

wheat or flour sample and the results are expressed in time as seconds.

A high falling number (for example, above 300 seconds) indicates

minimal enzyme activity and sound quality wheat or flour.

A low falling number (for example, below 250 seconds) indicates

substantial enzyme activity and sprout-damaged wheat or flour.

The level of enzyme activity measured by the Falling Number Test affects
product quality. Yeast in bread dough, for example, requires sugars to
develop properly and therefore needs some level of enzyme activity in the
dough. Too much enzyme activity, however, means that too much sugar
and too little starch are present. Since starch provides the supporting
structure of bread, too much activity results in sticky dough during processing and poor texture in the finished product. If the falling number is
too high, enzymes can be added to the flour in various ways to compensate. If the falling number is too low, enzymes cannot be removed from the
flour or wheat, which results in a serious problem that makes the
flour unusable.

Adapted from Method 56-81B, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

17

Flour Color Analysis

Mia Biberic, Student Intern

Color analysis

Measures flour color

F LO U R C O LO R A NA LYS I S

Method

Physical Tests

One method used to measure flour color is the Minolta Chroma Meter Test.

1. A sample of flour is placed on the granular materials attachment and

compacted.
2. The Minolta Chroma Meter is inserted into the granular materials
attachment.
3. Measurements are taken and recorded.

Results

Flour color is determined by measuring the whiteness of a flour sample

with the Minolta Chroma Meter.

Flour color results are reported in terms of 3-dimensional color values

based on the following rating scale:

L* value

whiteness

100 white
0 black

a* value

positive values
negative values

+60 red color

60 green color

b* value

positive values
negative values

+60 yellow color

60 blue color

The color values of a typical white flour, for example, are:

L* value +92.5 whiteness
a* value 2.4 green color
b* value +6.9 yellow color

Why is this
important?

Flour color often affects the color of the finished product and is therefore
one of many flour specifications required by end-users. Generally speaking,
a bright white color flour is more desirable for many products.

Adapted from Minolta Chroma Meter CR-310 Instruction Manual, Minolta Camera Co., Ltd. 1991.

19

Single Kernel Characterization System

SKCS

Annette Doan, Laboratory Technologist

Kernel analysis

Measures kernel characteristics

S I N G L E K E R N E L C H A R A C T E R I Z A T I O N S Y S T E M (S K C S)

1. A sample of wheat kernels (1216 grams) is prepared by

Physical Tests

Method

removing broken kernels, weed seeds, and other foreign material.

2. The sample is poured into the access hopper of the Single Kernel
Characterization System instrument.

3. The SKCS instrument analyzes 300 kernels individually and records

the results on a computer graph.

Results

Why is this
important?

Wheat kernel characteristics are analyzed for: kernel weight by load cell,
kernel diameter and moisture content by electrical current, and kernel
hardness by pressure force.

Averages and standard deviations of these parameters are reported as

SKCS results in terms of values: kernel weight is expressed in milligrams
(mg); kernel diameter is expressed in millimeters (mm); moisture
content is expressed as a percentage; and kernel hardness is expressed
as an index of 20 to 120.

A graph displaying kernel characteristics is shown on the computer

monitor in the photo on page 20.

The Single Kernel Characterization System Test evaluates wheat kernel

texture characteristics by measuring the weight, electrical current, and
force needed to crush the kernels. Kernel characteristics are related to
important milling properties, such as conditioning (tempering), roll gap
settings, and flour starch damage content.

Adapted from Method 55-31, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

21

Buhler Laboratory Flour Mill

Khari Holmes, Laboratory Technician

Laboratory-scale flour mill

Determines flour yield and makes flour

for other tests

B U H L E R L A B O R ATO RY F LO U R M I L L

1. A sample of wheat is cleaned and the moisture content is determined.

Milling Test

Method

2. Water is added to condition (temper) the wheat overnight prior to

milling. Soft wheats require less water and less time than hard wheats.
3. The tempered wheat sample is run through the mill the following day.
4. The mill fractions, such as flour streams, bran, and shorts, are weighed
and recorded.

Results

Why is this
important?

Wheat samples are milled to evaluate wheat milling properties, including

flour extraction and the amount of non-flour components produced,
such as bran and shorts.

Buhler Laboratory Flour Mill results are expressed as the weight of flour,
bran, and shorts. Often, flour extraction is reported as a percentage of
flour compared to the total output of other mill products.

Flour is produced for other tests.

The Buhler Laboratory Flour Mill Test indicates milling properties on

small wheat samples. Commercial flour mills can use to this information
to adjust mill settings to adjust flour extraction. See How Wheat is
Milled diagram on pages 2425.
Small samples of wheat are milled on the Buhler Laboratory Mill to
produce flour. This flour is used to evaluate properties, such as ash and
protein content, and in gluten strength tests, such as the farinograph.

Adapted from Methods 26-21A, 26-30A, 26-31, 26-41, Approved Methods of the American
Association of Cereal Chemists, 10th Edition. 2000. The Association, St. Paul, MN.

23

How Wheat is Milled

It starts here . . .

Magnetic
Separator
Iron or steel
articles are
removed.

Barge

Rail
Truck

This flow diagram

is greatly [Link] sequence,
number, and
complexity of
operations vary
in different mills.

Elevator
Storage and
care of wheat.

Product
Control
Chemists inspect
and classify
wheat. Blending
is often done at
this point.
Separator
Reciprocating
screens remove
stones, sticks,
and other
coarse or fine
materials.

Tempering Bins

Scourer
Beaters in screen
cylinder scour
off impurities
and roughage.

Tempering
Water toughens
outer bran coats
for easier separation, softening
or mellowing
endosperm.
Blending
Types of wheat are
blended to make
specific flours.

Aspirator
Air currents
remove lighter
impurities.

Disc Separator
Barley, oats,
cockle, and other
foreign materials
are removed.

24

Washer-Stoner
High speed rotors
circulate wheat and
water. Stones are
removed.

Entoleter
Impact machine
breaks and removes
unsound wheat.

Grinding Bin

First Break
Corrugated rolls
break wheat into
coarse particles.

Courtesy of Wheat Foods Council, 10841 S. Crossroads Drive, Suite 105, Parker, Colorado 80138

SIMPLIFIED COMMERCIAL MILLING PROCESS DIAGRAM

Sifter

Milling Process

to a series of purifiers,
reducing rolls, and sifters.

Purifier
Broken wheat is
sifted through successive screens of
increasing fineness.
Reducing
Rolls

Purifier

Air currents and

sieves separate bran
and classify particles
(or middlings).

Bran
Sifter

Bran and Shorts

Reducing
Rolls
Smooth
rolls
reduce
middlings
into flour.

Shorts

Purifier

Clear Flour

Sifter
Germ Rolls

A series of purifiers,
reducing rolls, and
sifters repeat the
process.

Sifter
Germ
FLOUR

Bleaching

Flour is
matured
and color
is
neutralized.

Bulk Storage

Enriching

Thiamine,
niacin,
riboflavin,
and iron
are added.

Patent Flour
Bulk Deliveries
To bakeries . . .

by
truck

by
rail

25

Glutomatic

Tina Tran, Laboratory Technologist

Gluten washing

Measures wet gluten content

G LU TO M AT I C

1. A 10-gram sample of flour or ground wheat is weighed and placed into

Wet Gluten Test

Method

the glutomatic washing chamber on top of the polyester screen.

2. The sample is mixed and washed with a 2% salt solution for

5 minutes.
3. The wet gluten is removed from the washing chamber, placed in the
centrifuge holder, and centrifuged.

4. The residue retained on top of the screen and through the screen
is weighed.

Results

Why is this
important?

Wet gluten content is determined by washing the flour or ground wheat

sample with a salt solution to remove the starch and other solubles from
the sample. The residue remaining after washing is the wet gluten.

During centrifugation, the gluten is forced through a sieve. The percentage

of gluten remaining on the sieve is defined as the Gluten Index, which
is an indication of gluten strength. A high gluten index indicates
strong gluten.

Wet gluten content results are expressed as a percentage on a 14%

moisture basis; for example, 35% for high protein, strong gluten wheat
or 23% for low protein, weak gluten wheat.

The wet gluten test provides information on the quantity and estimates
the quality of gluten in wheat or flour samples. Gluten is responsible for
the elasticity and extensibility characteristics of flour dough. Wet gluten
reflects protein content and is a common flour specification required by
end-users in the food industry.

Adapted from Method 38-12A, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

27

Far inograph

Flora Carla Franzoni, Laboratory Technologist

Recording dough mixer

Measures flour water absorption

and dough strength

FARINOGRAPH

1. A flour sample of 50 or 300 grams on a 14% moisture basis is weighed

Dough & Gluten Strength Tests

Method

and placed into the corresponding farinograph mixing bowl.

2. Water from a buret is added to the flour and mixed to form a dough.
3. As the dough is mixed, the farinograph records a curve on graph paper.
4. The amount of water added (absorption) affects the position of the
curve on the graph paper. Less water increases dough consistency and
moves the curve upward.

5. The curve is centered on the 500-Brabender Unit (BU) line 20 BU by

adding the appropriate amount of water and is run until the curve leaves
the 500-BU line.

Results

The farinograph determines dough and gluten properties of a flour

sample by measuring the resistance of a dough against the mixing action
of paddles (blades).

Farinograph results include absorption, arrival time, stability time, peak

time, departure time, and mixing tolerance index.

Farinograph curves are described on pages 3031.

Why is this The Farinograph Test is one of the most commonly used flour quality tests
important? in the world. The results are used as parameters in formulation to estimate
the amount of water required to make a dough, to evaluate the effects of
ingredients on mixing properties, to evaluate flour blending requirements,
and to check flour uniformity. The results are also used to predict processing
effects, including mixing requirements for dough development, tolerance to
over mixing, and dough consistency during production. Farinograph results
are also useful for predicting finished product texture characteristics. For
example, strong dough mixing properties are related to firm product texture.

Adapted from Method 54-21, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

29

Far inograph

Arrival
Time

Peak
Time

Departure
Time

Mixing
Tolerance
Index

Stability

Weak Gluten Flour

Arrival
Time

Mixing
Tolerance
Index

Peak
Time

Stability

Strong Gluten Flour

30

Departure
Time

FARINOGRAPH

Dough & Gluten Strength Tests

The Farinograph Test measures and records the resistance of a dough to

mixing with paddles.

Absorption is the amount of water required to center the farinograph

curve on the 500-Brabender Unit (BU) line. This relates to the amount
of water needed for a flour to be optimally processed into end products.
Absorption is expressed as a percentage.

Peak Time indicates dough development time, beginning the moment

water is added until the dough reaches maximum consistency. This gives
an indication of optimum mixing time under standardized conditions.
Peak time is expressed in minutes.

Arrival Time is the time when the top of the curve touches the 500-BU
line. This indicates the rate of flour hydration (the rate at which the
water is taken up by the flour). Arrival time is expressed in minutes.

Departure Time is the time when the top of the curve leaves the
500-BU line This indicates the time when the dough is beginning
to break down and is an indication of dough consistency during
processing. Departure time is expressed in minutes.

Stability Time is the difference in time between arrival time and

departure time. This indicates the time the dough maintains maximum
consistency and is a good indication of dough strength. Stability time
is expressed in minutes

Mixing Tolerance Index (MTI) is the difference in BU value at the top

of the curve at peak time and the value at the top of the curve 5 minutes
after the peak. This indicates the degree of softening during mixing.
Mixing tolerance index is expressed in minutes

Weak gluten flour has a lower water absorption and shorter stability time
than strong gluten flour.

31

Extensigraph

Carla Franzoni, Laboratory Technologist

Visco-elastic recorder

Measures dough extensibility

and resistance to extension

EXTENSIGRAPH

Preparation

Dough & Gluten Strength Tests

Method

1. A 300-gram flour sample on a 14% moisture basis is combined with a salt

solution and mixed in the farinograph to form a dough.

2. After the dough is rested for 5 minutes, it is mixed to maximum consistency

(peak time).

Analyses
1. A 150-gram sample of prepared dough is placed on the extensigraph
rounder and shaped into a ball.

2. The ball of dough is removed from the rounder and shaped into
a cylinder.
3. The dough cylinder is placed into the extensigraph dough cradle, secured
with pins, and rested for 45 minutes in a controlled environment.
4. A hook is drawn through the dough, stretching it downwards until
it breaks.
5. The extensigraph records a curve on graph paper as the test is run.
6. The same dough is shaped and stretched two more times, at 90 minutes
and at 135 minutes.

Results

Why is this
important?

The extensigraph determines the resistance and extensibility of a dough by

measuring the force required to stretch the dough with a hook until it breaks.

Extensigraph results include resistance to extension, extensibility, and area

under the curve.

Resistance to extension is a measure of dough strength. A higher resistance

to extension requires more force to stretch the dough.

Extensibility indicates the amount of elasticity in the dough and its ability
to stretch without breaking.

Extensigraph curves are described on pages 3435.

Results from the Extensigraph Test are useful in determining the gluten
strength and bread-making characteristics of flour. The effect of fermentation time and additives on dough performance can also be evaluated.

Adapted from Method 54-10, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

33

Extensigraph

Resistance to
Extension

Extensibility

Weak Gluten Flour

Resistance to
Extension

Extensibility
34

Strong Gluten Flour

EXTENSIGRAPH

Dough & Gluten Strength Tests

The Extensigraph Test measures and records the resistance of a dough

to stretching.

Resistance to Extension is the R value and is indicated by the

maximum height of the curve. It is expressed in centimeters (cc),
Brabender units (BU), or Extensigraph units (EU).

Extensibility is the E value and is indicated by the length of the curve.

It is expressed in millimeters (mm) or centimeters (cm).

R/E Ratio indicates the balance between dough strength (resistance to

extension) and the extent to which the dough can be stretched before
breaking (extensibility).

Area Under the Curve is a combination of resistance and extensibility.

It is expressed in square centimeters (cm2).

Weak gluten flour has a lower resistance to extension (R value) than strong
gluten flour.

35

Alveograph

Flora

Annette Doan, Laboratory Technologist

Visco-elastic recorder

Measures dough strength

A LV E O G R A P H

1. A sample of 250 grams of flour is mixed with a salt solution to form

Dough & Gluten Strength Tests

Method

a dough.

2. Five 4.5 cm circular dough patties are formed and then rested in
the alveograph in a temperature-regulated compartment at 25C for
approximately 20 minutes.

3. Each dough patty is tested individually. The alveograph blows air

into a dough patty, which expands into a bubble that eventually breaks.

4. The pressure inside the bubble is recorded as a curve on graph paper.

Results

Why is this
important?

The alveograph determines the gluten strength of a dough by measuring

the force required to blow and break a bubble of dough.

The results include P Value, L Value, and W Value.

A stronger dough requires more force to blow and break the

bubble (higher P value).

A bigger bubble means the dough can stretch to a very thin membrane
before breaking.

A bigger bubble indicates the dough has higher extensibility, that is,
its ability to stretch before breaking (L value).

A bigger bubble requires more force and will have a greater area under
the curve (W value).

Alveograph curves are described on pp. 3839.

The Alveograph Test provides results that are common specifications

used by flour millers and processors to ensure a more consistent process
and product. The alveograph is well suited for measuring the dough
characteristics of weak gluten wheats. Weak gluten flour with low P value
(strength of gluten) and long L value (extensibility) is preferred for cakes
and other confectionery products. Strong gluten flour will have high
P values and is preferred for breads.

Adapted from Method 54-30A, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

37

Alveograph

P value

L value

Weak Gluten Flour

P value

L value

Strong Gluten Flour

38

A LV E O G R A P H

Dough & Gluten Strength Tests

The Alveograph Test measures and records the force required to blow and
break a bubble of dough.

P Value is the force required to blow the bubble of dough. It is

indicated by the maximum height of the curve and is expressed in
millimeters (mm).

L Value is the extensibility of the dough before the bubble breaks.

It is indicated by the length of the curve and is expressed in
millimeters (mm).

P/L Ratio is the balance between dough strength and

extensibility.

W Value is the area under the curve. It is a combination of dough

strength (P value) and extensibility (L value) and is expressed in joules.

Weak gluten flour has lower P values than strong gluten flour.

39

Mixograph

Flora

Bon Lee, Laboratory Supervisor

Recording dough mixer

Measures flour water absorption and

dough mixing characteristics

MIXOGRAPH

1. A sample of 35 grams of flour on a 14% moisture basis is weighed

Dough & Gluten Strength Tests

Method

and placed in a mixograph bowl.

2. Water is added to the flour from a buret and the bowl is inserted into
the mixograph.

3. The flour and water are mixed together to form a dough.

4. As the dough is mixed, the mixograph records a curve on graph paper.

Results

The mixograph determines dough and gluten properties of a flour by

measuring the resistance of a dough against the mixing action of pins.

Mixograph results include water absorption, peak time, and mixing

tolerance.

The mixograph curve indicates gluten strength, optimum dough

development time, mixing tolerance (tolerance to over-mixing), and
other dough characteristics.

The amount of water added (absorption) affects the position of the

curve on the graph paper. Less water increases dough consistency and
moves the curve upward.

Mixograph curves are described on pages 4243.

Why is this
important?
The Mixograph Test quickly analyzes small quantities of flour for dough
gluten strength. Wheat breeders use mixograph results to screen early
generation lines for dough gluten strength. Flour water absorption
measured by the mixograph often serves as bake absorption in bread
baking tests.

Adapted from Method 54-40A, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

41

Mixograph

Peak Time

Mixing Tolerance

Weak Gluten Flour

Peak Time

Mixing Tolerance

Strong Gluten Flour

42

MIXOGRAPH

Dough & Gluten Strength Tests

The Mixograph Test measures and records the resistance of a dough to

mixing with pins.

Peak Time is the dough development time, beginning the moment

the mixer and the recorder are started and continuing until the dough
reaches maximum consistency. This indicates optimum mixing time
and is expressed in minutes.

Mixing Tolerance is the resistance of the dough to breakdown during

continued mixing and affects the shape of the curve. This indicates
tolerance to overmixing and is expressed as a numerical score based
on comparison to a control.

Weak gluten flour has a shorter peak time and less mixing tolerance than
strong gluten flour.

43

Amylograph

Kevin Marquardt, Laboratory Technologist

Viscosity analysis

Measures flour starch properties

AMYLOGRAPH

1. A sample of 65 grams of flour is combined with 450 ml of distilled

Flour Starch Viscosity Tests

Method

water and mixed to make a slurry.

2. The slurry is stirred while being heated in the amylograph, beginning

at 30C and increasing at a constant rate of 1.5C per minute until the
slurry reaches 95C.
3. The amylograph records the resistance to stirring as a viscosity
curve on graph paper.

Results

Why is this
important?

The amylograph analyzes viscosity by measuring the resistance of a flour

and water slurry to the stirring action of pins or paddles.

When the slurry is heated, the starch granules swell and the slurry
becomes a paste.

A thicker slurry has more resistance to the pins during stirring and has a
higher peak viscosity. Generally, a thicker slurry indicates less enzyme
activity and makes better products.

Amylograph results include peak viscosity.

Amylograph curves are described on pages 4647

The Amylograph Test measures flour starch properties and enzyme activity
which results from sprout damage (alpha amylase enzyme activity).
Sprouting in wheat, as indicated by high enzyme activity, produces sticky
dough that can cause problems during processing and results in products
with poor color and weak texture. For Asian noodle products, flour of
medium to high peak viscosity is preferred because it gives noodles better
texture characteristics.
Both the amylograph and the rapid visco analyzer (RVA, pp. 4849)
measure starch viscosity properties. The amylograph is more commonly
used throughout the world. The RVA uses a smaller sample and takes less
time than the amylograph.

Adapted from Method 22-12, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

45

Amylograph

Peak Viscosity

Sprouted Wheat Flour

Peak Viscosity

46

Sound Wheat Flour

AMYLOGRAPH

Flour Starch Viscosity Tests

The Amylograph Test measures and records the resistance of a heated

slurry (a flour and water paste) to the stirring action of pins.*

Peak Viscosity is the maximum resistance of a heated flour and water

slurry to mixing with pins. It is expressed in Bradbender Units (BU).

Sprouted wheat flour has a lower peak viscosity than sound flour.

* Some laboratories use paddles rather than pins.

47

Rapid Visco Analyzer

Flora Engelman, Laboratory Technician

Viscosity analysis

Measures flour starch properties

RA PI D V I S C O A NA LY Z E R

1. A sample of 3.5 grams of flour is mixed with 25 ml of water to form

Flour Starch Viscosity Tests

Method

a slurry.

2. The rapid visco analyzer stirs the slurry as it is heated from 6095C in
6 minutes.
3. The maximum viscosity (peak viscosity) is recorded as a curve by the
rapid visco analyzer.

Results

Why is this
important?

The rapid visco analyzer indicates starch viscosity by measuring the

resistance of a flour and water slurry to the stirring action of a paddle.

When the slurry is heated, the starch granules swell and make the
slurry thicker.

A thicker slurry has more resistance to the paddle during stirring and
has a higher peak viscosity.

The highest point during the heating cycle is the peak viscosity.

Rapid visco analyzer results include peak viscosity and are expressed
in rapid visco units (RVU).

A viscosity curve is shown on the computer monitor in the photo on

page 48.

The Rapid Visco Analyzer Test measures flour starch properties. For Asian
noodle products, flour of medium to high peak viscosity is preferred
because it gives noodles better texture characteristics.*
The rapid visco analyzer can also be used to determine the stirring number,
which is related to sprout damage. A stirring number test is performed to
measure enzyme activity that results from sprout damage (alpha amylase
enzyme activity). Sprouting in wheat results in flour that produces sticky
dough that can cause problems during processing. Sprout-damaged flour
also produces products with poor color and weak texture.**

*Adapted from RVA-4 Series Operation Manual, Newport Scientific Pty. Ltd. 1995.
**Adapted from Method 22-08, Approved Methods of the American Association of Cereal Chemists, 10th
Edition. 2000. The Association, St. Paul, MN.

49

Section Two

L
P

A B O R AT O R Y

R O D U C T

E S T S

heat, which is often thought of as the staff of life, is enjoyed by consumers

throughout the world in a wide variety of forms; for example, breads are

consumed as pan bread, hearth bread, or flat bread. Steamed breads are made by
steaming the dough pieces rather than baking. Cookies are commonly eaten in a number
of countries under a variety of names, including biscuits. Noodle products may be
extruded or sheeted and are available in numerous shapes, textures, and colors.
Sponge cake is a common confectionery item in many countries.
The finished product formulations and processes described in this section are
laboratory testing protocols used to evaluate flour quality. They are model systems that
may be used to predict commercial production for common uses of wheat flour worldwide. While standard protocols are available, each wheat and flour quality laboratory
may develop its own finished product procedures specific to customer requirements in
diverse markets.
Section Two is intended to be a brief overview of laboratory product tests for
wheat products from different parts of the world.

Wheat Foods Council

Pan Bread

Formula

Flour*

100 grams

Dry yeast

1 gram

Sugar

6.0 grams

Salt

1.5 grams

Shortening

3.0 grams

Water

Variable (5870 grams)

Malted barley

0.2 grams

*14% moisture basis

Additional ingredients may include oxidants or dough
conditioners. In baking formulas, ingredients are
expressed as a percentage of flour weight.

52

PA N B R E A D

Procedure

1. Flour and other ingredients are mixed with a yeast suspension to

form a dough.

Product Tests

2. The dough is mixed until it reaches optimum dough development.

3. The dough is rounded and placed into a fermentation cabinet at 30C
and 85% relative humidity for 105 minutes.
4. First Punch The dough is passed through a sheeter, folded twice, and
returned to the fermentation cabinet for 50 minutes.

5. Second Punch The dough is passed through a sheeter, folded twice,

and returned to the fermentation cabinet for 25 minutes.
6. The dough is molded into a cylinder shape and proofed in a
pan for 62 minutes.
7. The dough is baked in a 215C oven for 24 minutes and then cooled
to room temperature.
Results

Why is this
important?

Pan bread is evaluated for processing characteristics, external and

internal characteristics, and texture. The results are expressed as a
numerical score based on comparison to a control sample.

Pan bread dough is evaluated during processing for strength,

extensibility, and stickiness.

Pan bread is weighed and measured for volume. Results are expressed
in grams for weight and in cubic centimeters (cc) for volume. Specific
volume is the ratio of volume to weight.

Pan bread is scored for exterior appearance, internal uniform crumb

grain, and texture.

The Pan Bread Test provides end-users with information on flour quality
characteristics. Bakers need flours that perform consistently, especially in
high-speed commercial operations. Consumers desire a consistent product
that meets expectations for volume, color, and texture.

Adapted from Method 10-10B, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

53

Hearth Bread

Baguette Pre-ferment Dough

Flour
Formula

120 grams

Water

80 grams

Salt

2.5 grams

Instant yeast

0.2 grams

1. Flour is combined with yeast and blended for 10 seconds.

2. Water and salt are added and mixed for 5 minutes to form a
pre-ferment dough.

3. The pre-ferment dough is covered and rested for 312 hours at

54

room temperature.

Baguette Dough
Formula

Procedure

Flour

1,000 grams

Pre-ferment dough

200 grams

Water

680 grams

Salt

22 grams

Instant yeast

10 grams

Product Tests

HEARTH BREAD

1. Flour is combined with yeast and blended for 10 seconds. Water and
salt are added and mixed to form a dough.

2. The pre-ferment dough is added slowly and mixed.

3. The dough is covered and rested for 20 minutes, then divided, shaped
into cylinders, and rested again.
4. The cylinders are covered and proofed for 90 minutes.
5. A few evenly placed cuts are made on top of the shaped dough.
6. The shaped dough is baked for 25 minutes at 240C top heat and 200C
bottom heat.
Results

Why is this
important?

Hearth bread is evaluated for processing characteristics, external and

internal characteristics, appearance, and texture. The results are
expressed as a numerical score based on comparison to a control sample.

Dough properties are evaluated for strength and extensibility.

Hearth bread is weighed and measured for volume. Results are expressed
in grams for weight and in cubic centimeters (cc) for volume. Specific
volume is the ratio of volume to weight.

Hearth bread is scored for appearance, crumb structure, and texture.

The Hearth Bread Test provides information that can be used to optimize
processing conditions prior to commercial-scale baking. Final product
attributes, such as appearance, flavor, and texture, can be evaluated on
small dough batches with this test.

Protocol developed by Roy Chung, U.S. Wheat Associates, Singapore.

55

Flat Bread

Egyptian Baladi Flat Bread

Flour*
Formula

100 grams

80-95% extraction
Compressed yeast

1.5 grams

Salt

1.0 grams

Water
6570 grams
enough to make a sticky dough

*14% moisture basis

56

F L AT B R E A D

1. Flour is combined with a yeast suspension and a salt solution and

Product Tests

Procedure

mixed to optimum dough development.

2. The dough is placed in a fermentation cabinet at 28C and

85% relative humidity for 4050 minutes.
3. After removal from the fermentation cabinet, the dough is divided into
equal pieces and formed into balls by hand.

4. The dough pieces are rested for 10 to 20 minutes and then dusted with
flour and compressed by hand or in a sheeter.
5. The dough pieces are returned to the fermentation cabinet and proofed
for 30-45 minutes.

6. The dough pieces are baked in a 450500C oven for 12 minutes.

Results

Why is this
important?

Flat bread is evaluated for processing performance and consumer

expectations. The results are expressed as a numerical score based on
comparison to a control sample.

Dough is evaluated for stickiness during processing, extensibility,

and strength.

Flat bread is evaluated for texture, flexibility, shape, color, and shelf life.

Flat bread is scored for appearance, uniform crumb grain, and texture.

Flat bread is a diverse product, including a broad range of items such as

tortillas in Mexico, chappati in India, and shaobin in China. Consumers
desire a consistent product that meets expectations for color and texture.
Bakers need flours that perform consistently, especially in high-speed
commercial operations. The Flat Bread Test provides information to
manufacturers on processing performance of flour. The stickiness of a
dough is a significant factor in flat bread production since flat bread
baked in a tandoor oven must be sticky to adhere to the oven during
baking. Flat bread baked in a conventional oven must not stick to the
oven during baking.

Protocol developed by Dr. Hamza A. Hamza, U.S. Wheat Associates, Cairo, Egypt.

57

Asian Steamed Bread

Gary Hou, Technical Manager and Asian Foods Specialist

Formula

Flour*

400 grams

Dry yeast

4.0 grams

Water

180208 grams

*14% moisture basis

Additional ingredients that affect texture and
flavor may be added:
Sugar
Shortening
Baking powder
Starches
58

ASIAN STEAMED BREAD

1. Flour and other ingredients are combined with a yeast suspension and

Product Tests

Procedure

water and then mixed to form a dough.

2. The dough is covered and rested in a bowl for 10 minutes at room

temperature.

3. The dough is folded into thirds and compressed in a sheeter 12 times,

or until it is uniformly smooth, and then rolled into a cylinder and cut
into pieces 30 grams each.
4. The dough pieces are proofed and then steamed in a steamer for
7 minutes. Last, they are cooled for 30 minutes.
Results

Why is this
important?

Asian steamed bread is evaluated for processing performance, volume,

weight, internal and external characteristics, eating quality, and flavor.
The results are expressed as a numerical score based on comparison
to a control sample.

Asian steamed bread is weighed and measured for volume. The results
are expressed in grams for weight and in cubic centimeters (cc) for
volume. Specific volume is the ratio of volume to weight.

Processing performance is evaluated for mixing, sheeting, rolling,

cutting, and proofing.

External characteristics are scored for appearance and color.

Internal characteristics are evaluated for structure, uniform crumb grain,

and color (whiteness and brightness).

Eating quality is scored for chewiness, bite, and non-stickiness. Flavor

is scored for natural wheat flavor.

Steamed bread is a major use of wheat throughout Asia. It is often eaten

with a meal as a staple food or as a snack or [Link] performance of
flour in processing is important to steamed bread manufacturers because
it has an impact on end-product quality. The Asian Steamed Bread Test
determines processing characteristics by evaluating the balance between
gluten strength and dough extensibility during sheeting. Superior steamed
bread has a smooth skin, a firm and chewy texture, and a white fine-grain
interior that is desired by consumers.
Protocols developed at Wheat Marketing Center, Portland, Oregon.

59

Sugar Snap Cookie

Kevin Marquardt, Laboratory Technologist

Formula

60

Flour*

40 grams

Sugar

24 grams

Shortening

12 grams

Nonfat dry milk

1.2 grams

Sodium bicarbonate

0.4 grams

Solution of sodium bicarbonate

0.32 grams

Solution of ammonium chloride

and salt

0.2 grams
0.18 grams

Water
*14% moisture basis

Variable (0.32.1 ml)

SUGAR SNAP COOKIE

1. Sugar, nonfat dry milk, and sodium bicarbonate are sifted

Product Tests

Procedure

together, combined with the shortening, and creamed.

2. A sample of 37.6 grams of creamed mass is weighed out and combined

with water, a solution of sodium bicarbonate, and a solution of ammonium
chloride and salt.

3. Flour is added and mixed in to form a dough.

4. The dough is rolled out to a consistent thickness, cut into circles, and
placed on a greased cookie sheet.
5. The cookies are baked at 205C for 11 minutes.
6. The cookies are cooled on the cookie sheet for 5 minutes before
removing to a cooling rack.
Results

Why is this
important?

Sugar snap cookies are evaluated for cookie spread (diameter) and
top grain appearance. The results are expressed as a numerical score
based on comparison to a control sample.

Cookie spread is measured and the results are expressed in

centimeters (cm).

Top grain is evaluated by visual examination of the pattern of cracks and

islands on the top surface of the cookie and a numerical score is given.

The Sugar Snap Cookie Test is used worldwide to evaluate the performance of wheat flour for use in a wide range of confectionery products.
Flour with low protein and weak gluten, which produces cookies with a
high cookie spread and numerous cracks on the surface, usually performs
well for these products.

Adapted from Method 10-52, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

61

Sponge Cake

Formula

Flour*

100 grams

Eggs

100 grams

Sugar

100 grams

Water

40 grams

*14% moisture basis

62

SPONGE CAKE

1. Eggs, water, and sugar are mixed together with gentle heating to

Product Tests

Procedure

achieve a foamy batter with a consistent viscosity (target specific gravity:

251 grams/milliliters; temperature: 301C).

2. Flour is folded into the batter and poured into a round cake pan with
a paper liner.

3. The cake is baked at 180C for 30 minutes.

4. The cake is removed from the oven and placed on a wire cake rack
to cool.

Results

Why is this
important?

Sponge cake is evaluated for volume, external and internal

characteristics, and texture. The results are expressed as a
numerical score based on comparison to a control sample.

Sponge cake is weighed and measured for volume. The results are
expressed in grams for weight and in cubic centimeters (cc) for volume.

External characteristics are evaluated by visual examination for shape,

crust color, and cake appearance.

Internal characteristics are evaluated by visual examination for cell

uniformity, cell size, and cell wall thickness.

Texture can be determined for softness with the TA.XT2 Texture

Analyzer (see pp. 6869).

Sponge cake is a popular dessert in Asia. Sponge cake production is a typical

use of weak gluten flour, which is used for many confectionery products.
The Sponge Cake Test allows manufacturers to evaluate the suitability of
the flour for these products. Flour with low protein content, low ash
content, and weak gluten characteristics makes good quality sponge cake.

Protocol developed by Dr. Seiichi Nagao at Nisshin Flour Milling Co., Ltd., Tokyo, Japan.

63

Wheat Foods Council

Extruded Pasta

Formula

Semolina*

100 grams

Water

31.5 grams

*Note: Semolina is a coarse milled product

made from durum wheat.

64

E XT RU D E D PA S TA

1. A sample of semolina is weighed and placed in a mixing bowl.

Product Tests

Procedure

2. Semolina is mixed at low speed as water is added over a 30-second

period and then mixed at high speed for 4 minutes to form a dough.
3. The dough is transferred to the extruder and extruded into
pasta product.

4. The extruded pasta product is cut to length and dried.

Results

Why is this
important?

Extruded pasta is evaluated for processing performance, texture, color,

external characteristics, and cooking qualities. The results are expressed
as a numerical score based on comparison to a control sample.

Processing performance is determined for dough strength and

extensibility.

External characteristics are determined for surface smoothness and

appearance, including color, clarity, specks, and cracks.

Cooked pasta is evaluated by sensory analysis for cooking qualities,

such as firm bite (al dente), non-stickiness, flavor, and mouthfeel.

Texture can be determined with an instrument test; for example,

the TA.XT2 Texture Analyzer (similar to Asian Noodle Texture Test;
see pp. 7071).

Processing conditions can be optimized with the Extruded Pasta Test

prior to commercial-scale operations. Final product attributes, such as
stickiness, texture, and color, can be predicted on small-scale equipment.
Strength and extensibility of dry pasta is a key factor in pasta
production since the product must be mechanically strong to maintain
its size and shape during cutting, packaging, handling, and shipping.
Preferred characteristics of extruded pasta, such as color and texture,
are determined by consumer desires and expectations.

Adapted from Method 66-41, Approved Methods of the American Association of Cereal Chemists,
10th Edition. 2000. The Association, St. Paul, MN.

65

Asian Sheeted Noodles

Mia Biberic, Student Intern, and Gary Hou,

Technical Manager and Asian Foods Specialist

White Salted Noodles

Flour*
Formula

1,000 grams

Salt

1220 grams

Water

280 to 400 grams

*14% moisture basis

Additional ingredients that affect color
or texture may be added:
Eggs
Sodium hydroxide
Sodium or potassium carbonate (kansui)
Starches
Gums
66

ASIAN SHEETED NOODLES

1. Flour is combined with a salt and water solution and mixed for

Product Tests

Procedure

12 minutes to form a crumbly dough.

2. The dough is rested for 30 minutes to thoroughly redistribute moisture.

3. The dough is compressed between two pairs of rollers with a 3 mm gap
in a noodle machine.

4. Two dough sheets are combined and passed through rollers with a
4 or 5 mm gap.
5. The dough sheet is rested for 30 minutes to thoroughly redistribute
moisture.
6. The dough sheet continues to be sheeted at progressively reduced gaps
until desired thickness (12 mm) is achieved.
7. The dough sheet is slit to specified size and shaped for noodle type.
What do the
results mean?

Asian

noodles are evaluated for processing performance, color, and

texture. The results are expressed as a numerical score based on
comparison to a control sample.

Processing

performance is determined by dough handling properties

such as extensibility, ease of processing, dough smoothness,
non-stickiness, and ease of slitting.

Color

is evaluated by visual examination for whiteness, yellowness, and

brightness. Color can also be measured with the Minolta Chroma Meter
Test and expressed as L*, a*, and b* values (see pp. 7071).

Cooked

noodle texture is evaluated by sensory analysis to score for bite,

chewiness, springiness, and mouthfeel. Texture can also be determined
by the TA.XT2 Texture Analyzer Test to provide texture parameters such
as hardness, springiness, cohesiveness, and chewiness (see pp. 6869).

Why is this
important?

Noodle makers need a balance of gluten strength and extensibility

to keep the dough sheet from tearing during processing. Specifications for
noodle color and texture vary by noodle type. Preferred characteristics are
determined by consumer desires and expectations in each market. The
Asian Sheeted Noodle Test predicts properties that are important for
commercial noodle processors.

Protocol developed at Wheat Marketing Center, Inc., Portland, Oregon.

67

Asian Noodle Texture Analysis

Gary Hou,Technical Manager and Asian Foods Specialist

Texture measurement of cooked noodles is

performed with a texture analyzer.

68

ASIAN NOODLE TEXTURE

Procedure

Product Analyses

One method used to analyze texture in laboratory tests and commercial

products, such as sheeted noodles, extruded pasta, and sponge cake, is the
TA.XT2 Texture Analyzer Test.

1. A 100-gram sample of noodles is cooked in 1 liter of boiling water for

35 minutes.

2. The noodles are rinsed with cool tap water and drained.
Textural Measurement
1. A sample of 5 noodle strands are randomly selected and cut into
57 cm pieces.

2. The 5 noodle pieces are laid side by side on the TA.XT2 Texture
Analyzer instrument platform.

3. A 2-bite (compression) test is performed using a special plastic tooth.

Compression is performed to 70% of noodle thickness.

Results

Why is this
important?

Asian noodle texture is determined as hardness, springiness,

cohesiveness, and chewiness with the TA.XT2 Texture Analyzer.

Hardness indicates noodle bite and is expressed as hard bite or

soft bite.

Springiness indicates the degree of recovery after the first bite.

Cohesiveness is a measure of noodle structure.

Chewiness is a single parameter that incorporates firmness,

cohesiveness, and springiness.

A typical Chinese raw noodle has the following measurements:

springiness 0.96, hardness 1,200 grams, cohesiveness 0.66, and
chewiness 750 grams.

Noodle texture is an important quality characteristic. Based on the noodle

type and the marketplace, noodle texture can be hard bite or soft bite. For
example, Udon noodles are usually softer and more elastic while other
noodles are harder and chewier in bite.

Protocol developed at Wheat Marketing Center, Inc., Portland, Oregon.

69

Asian Noodle Color Analysis

Noodles range in color from white to yellow

based on type of noodles consumed in each
market.

70

ASIAN NOODLE COLOR

Procedure

Product Analyses

One method used to analyze product color in laboratory tests and commercial products, such as sheeted noodles and other products, is the Minolta
Chroma Meter Test. To determine Asian noodle color, the dough sheet is
analyzed as follows.

1. A sample of 3 Asian noodle dough sheets are cut just prior to

slitting and then stacked together.

2. Measurements are taken in two locations on both the top and

bottom on 2 out of 3 dough sheets with the Minolta Chroma Meter, and an
average L*, a*, and b* are recorded.

3. Two readings are taken at 0 and 24 hours on each side of two dough
sheets, and an average L*, a*, and b* are recorded.
Results

Asian noodle color is determined by measuring the color components of a

noodle sample with the Minolta Chroma Meter.

Asian noodle color results are reported in terms of color values based on the
following rating scale:

Why is this
important?

L* value

whiteness

100 white
0 black

a* value

positive values
negative values

+60 red color

60 green color

b* value

positive values
negative values

+60 yellow color

60 blue color

Typical Asian noodle color is described as bright white, creamy white,

pale yellow, or intense yellow. For example, a good color Chinese raw
noodle should have a minimum L* value of 72.0 at 24 hours after
production.

Noodle color is one of the most important Asian noodle product quality
characteristics because it is the first attribute perceived by consumers. Asian
noodle color may be white or yellow depending upon the noodle type, but
it should be bright.

Protocol developed at Wheat Marketing Center, Inc., Portland, Oregon.

71

WHEAT and FLOUR TESTING METHODS: A Guide to Understanding Wheat and Flour Quality

1200 NW Naito Parkway, #230

Portland, Oregon 97209-2831