5 SS 
~~ 
INFLUENCE OF GRANULATION ON QUALITY OF FLOUR 
particles of which flour is normally composed 
Color and con- 
dition of crust 
Get cic A jn tn scent ti Aa cs ha Se ete aiattatnstnebln hachintbil 
Slightly 
rough. 
Pale, rough, 
ragged. 
pale, 
Light brown, 
ragged. 
Light brown __- 
Pale (dough 
“old’’). 
25 
i i Bt E ith 
. | whic - ase wi 
a 8 | flour ie le which 
shay absorb- dough 
A ed | Spouse mixed 
o 
= water 
Min- 
utes | 
SOR EVD Gy eee Readily __- 
63/220 05 aise ser See Goes 
Glad Os seen eee On ass 
64|cdon | eS am she dos ee 
60) Slow _.) Sticky.| Difficult -_, 
62| Rapid |_-._._-: Readily __- 
ONS dors ones ear (Sahm 
Ghee domaieeseer ae aweiG ieee el 
62| Slow _-| Sticky_|__..._--_--- | 
59 =e GOE=2—- 002o- ice dey pe ae Aa 
OU eee are es eumip ys 2 ee 
‘| and | 
crum- 
bly 
TO as etait lee gy each ee: 
70| Rapid j-.+-_.-- Readily -__- 
| | 
Ee le: Get ate teed Neca ie | 
Fy eee Oa gee ele a Bee ae WE 
“641 Slow _- 
Lumpy} Difficult -__| 
and 
Condition of | Condition of 
Condition of 
Weak, coarse | Weak, coarse 
and rough. and rough. 
yep eB Re Pliable and 
elastic. 
Fe ER ere LR PS (6 ayer ee 
Sticky and/|Soft and 
weak. sticky. 
dough during dough at 
mixing panning proofed loaf 
Sticky =i f2s2a|escns82% S5-5282 Slightly broken on 
top. 
Meadeseaea Dead and/| Badly broken on 
weak. top and sticky. 
Slightly broken 
and rough on 
top. 
Slightly broken 
and sticky on 
top. 
