Cereal Chem 41:181 - 187.  |  VIEW ARTICLE

Hydration as a Factor in Bread Flour Quality.

R. A. Larsen. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

A study was made of the rate of water-absorption of starch and the rate of water-absorption of protein of a bread flour, with a farinograph as the testing device. The techniques used to separate the starch and protein prior to the rate studies avoided water as a separating agent. The results indicate that the water-absorption by flour starch is more rapid than the water-absorption by flour protein. It is hypothesized that a determinant of the quality of a bread flour for breadmaking is the relative rates of hydration of water by the starch and the protein of a particular bread flour.