Research Article of American Journal of Agricultural Research
Simple Technique to Proof Quality of Tannour Flat bread Flour
Ahmed Salih Khalaf
Department of Field Crops, College of Agriculture, University of Duhok- Iraqi Kurdistan Region
Two samples of wheat flour from different source; namely, ration card system flour-supplied by Ministry of Trade- Iraq and Hilal brand flour–Turkey; were subjected for quality assessment to making flat bread, using a simple modified technique to ratify baker’s claims.
Results illustrated that the Hilal flour exhibited superior characteristics indices than the ration card flour in producing total liberated, retained CO2 gas, final dough volume after 90 minutes fermentation, dough raising capacity and volume expansion ratio, although both flour were close in wet and dry gluten content %.
Accordingly, the results of this test are coincident with the baker’s claims as they always praised Hilal flour and hated ration flour; meantime these results revealed to the suitability of this technique as rapid, easy and accurate in ratifying flour types for making flat bread.
Keywords: Flour; dough; flat bread; tannour; fermentation; syringe.
How to cite this article:
Ahmed Salih Khalaf. Simple Technique to Proof Quality of Tannour Flat bread Flour. American Journal of Agricultural Research, 2018,3:15. DOI: 10.28933/ajar-2018-01-0901
1 American Association of Cereal Chemists (AACC), 1983. and 2000, method No.22-11).
2 Approved Methods of AACC. Vol,1 and 2.The Association, St. Paul, Mn.
3 Hellevang, K. J. 1995.Grain moisture content effects and management. AE-905 (Revised) NDSU Extension Service, North Dakota State University of Agriculture and Applied Science, and U.S. Department of Agriculture Cooperating.
4 Khan, K., and Shewry, P. R. 2009.Wheat chemistry and technology. Fourth edition AACC, International, Inc.
5 Khatkar, B. S. 2003.Quality testing of wheat flour and bakery ingredients. PGDBST-03-Directorate of distance education GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY HISAR-125 001
6 Klaser, K. L. 2013. Bread making: Using a syringe to measure dough proofing height. http://kenklaser.gaiastream.com/2013/04/17/bread-making-using-a-syringe-to-measure-doug-proofin-height/
7 Mir, S.A., Naik, H. R, Shah, M.A., Mir, M.M.,Wani, M. H., Bhat, M. A., 2014.Inidian flat breads: A Review. Food and Nutritional science, 5:549-561.
8 Rosada, 2012. The strength of the dough part 1.Publicado el 15 de Marzo de 2012 por Maestro Panadero. El Club del Pan
9 Stone, M., Eoff, L., K. Lorenz, K., G. Haberli, G., and Allvin, B.1994.Correction equation development for falling number values from ground wheat meals.Cereal Chem.71(3):269-271.
10 Svec, I. and Hruskova, M., 2004.Wheat flour fermentation study.Czech J. Food Sci.22(1):17-23.
11 Yildirim, M. B. 1970.Gas loss: Its measurement, heritability and association with other quality traits in two populations of common wheat. Ph.D. Thesis, Oklahoma State University.
This work and its PDF file(s) are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.