รายละเอียดเอกสาร

The guidelines presented here cover formulas and testing procedures for a wide range of products, including frozen pizza dough, soft pretzels, flour tortillas, bagels, hamburger buns, French hearth bread, pita bread, whole wheat bread (straight dough), and whole wheat bread (sponge and dough). Other formulas appropriate for this section may be added by the Bread Baking Methods Committee in the future. Each guideline has been developed and is currently used by members of the committee in their own laboratories. Most of the methods also include scoring guidelines for finished products. These formulas and procedures are intended to provide a starting point in basic or applied research. They may be useful in flour quality testing, product development, or ingredient applications development.