| 摘要 |
The invention relates to a method and to an arrangement of apparatus for test-determining the optimal water-binding ability of wheat flour in order to bake bread with a desired baking result. A predetermined quantity of wheat flour is mixed with water and prepared by working the flour and water together over a given period of time. The starch content of the flour is washed out so as to obtain the gluten content of the flour and therewith a so-called wet gluten piece. This procedure is repeated at least twice at mutually different preparation times but at mutually equal temperatures. The wet gluten piece obtained with each test is first weighed with its water content. The piece is then dried and weighed again. The weights obtained are marked in a coordinate system or are alternatively fed into a computer (4) and form the basis on which the water-binding ability of the gluten of the wheat flour can be indicated at a relevant working time. In order to obtain optimal or desired baking results for a particular wheat flour, the wheat is defined with respect to different gluten parameters (gluten volume, gluten character, water-binding ability in wet gluten) at respective kneading times.
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