On 9/4/04 8:06 AM, "Dick Adams" > wrote:

>
> "Roy Basan" > wrote in message
> om...
>
>> ... you cannot see much difference in that in performance evaluation
>> (baking) but can be distinguished by chemical instrumentation
>> (Kjeldahl protein analysis, and possibly by flour rheological
>> tests instruments( farinograph and extensograph; alveograph and
>> mixograph) ...
>
> Pretty clearly my kitchen is falling short at the level of basic
> instrumentation ...
>
>> ... it has been my observation in the farinograph than the
>> development time of a gluten fortified flour is somewhat longer
>> than the normal al very strong flour of the same protein level ...
>
> ... Heck, I don't have even a rudimentary farinograph ...
>
>> ... If the flour was also balanced enzymatically you will obtain
>> positive results ...
>
> Just some vaguely positive results -- that's all I want. But what can
> I do without an enzymatic balancer?
>
>> ... I was also monitoring the enzymatic level of the gluten fortified
>> flour which I found to be low in enzyme activity, therefore I
>> added calculated amount of fungal amylase/protease
>> blend ...
>
> Zikes, woe is me, it seems quite hopeless. I doubt if I could
> calculate the right amount of fungal amylase/protease blend, even
> if I knew where to buy some.
>
>> ... check the amylase activity, amylograph viscosity a the same
>> time to approximate the enzymatic activity naturally strong
>> spring flour characteristic ...
>
> D'ya suppose I could pick up a 2nd-hand amylograph some place?
>
>> ... Just remember that flour even if the protein content and
>> enzymatic activity are optimized is still not absolutely identical
>> in performance to the flour you want to duplicate ...
>
> OK, then, I give up. Looks like its going to be bread from the store
> for me.
>
> ---
> DickA

Behave Dick...

I've don't have any of those instruments either and I'd bet Kenneth, despite
his Bongard, lacks at least one of two of them too. But it's fun to read
about sulfur bonds and bread elasticity. It's like a peek through the window
to the industrial baking world where chemistry reigns.

I've been waiting for your recent thoughts on the old dough/cold
ferment/retard thread. I thought Konny K's post about liberal use of old
dough and the cold room validated a lot of my practice and contradicted a
number of your postings <big g>.

All the best...

Will






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