BAKING TESTS.

Auckland Star, Volume LXVIII, Issue 49, 27 February 1937, Page 7

BAKING TESTS.

WHEAT RESEARCH WORK.

FTX)UR FROM 1937 WHEAT.

With a view to assisting the baking industry to overcome the usual difficulties experienced with the advent of each new season's flour, when formulae and methods relating to the fermentation and handling of the dough require often to be altered, the Wheat Research Institute, in addition to conducting the usual exhaustive tests of the various lines of wheat and advising millers on matters relating to milling and blending, is conducting a series of baking test* on commercial lines, with flour milled exclusively from 1937 wheat. ItUs proposed, says "The New Zealand Baker and Confectioner," when these tests are complete, to notify every baker in the Dominion of the results obtained, and to place at their disposal the information gleaned, full details of the niethods employed, general remarks as to the quality of the flour, with special reference to any special characteristics, and advice as to alterations in formulae and methods which may be necessarv to obtain the best results. fhe results obtained so far in these tests, are decidedly encouraging. The flour appears to "be of good" gluten strength, handles very well in the dough, and is capable of good oven spring. The loaf has a pleasing bloom, is of good crumb colour, and the yield per sack appears to be above the average.