Wheat Grain Technology

The Falling Number test is used to measure the activity of alpha-amylase enzymes in wheat flour, which can indicate the quality and structural integrity of starch polymers. This is an important test in assessing the flour’s suitability for bread-making.

Straight flour refers to flour that is made by milling the entire wheat kernel, and it is often known as patent flour.

All-purpose flour typically has a protein content of 9.5% to 11.5%, making it suitable for a variety of baked goods.

In Farinograph analysis, the reference value for resistance is 500 BU, which represents the dough’s resistance to mixing and its development.

The correct sequence for the farinograph curve is as follows:
1. Arrival time (A) - the initial stage of mixing
2. Peak time (B) - when the dough reaches maximum consistency
3. Mixing tolerance index (C) - an indication of dough stability
4. Departure time (D) - when the dough begins to lose its strength

The strength of dough, measured using an extensograph, corresponds to the following ranges:
- A: 80 corresponds to weak dough
- B: 80-120 corresponds to medium strong dough
- C: 120-200 corresponds to strong dough
- D: ¿200 corresponds to very strong dough

Lysine is commonly added to wheat flour as an enriching agent to improve its amino acid profile, as wheat flour is typically deficient in lysine.