Understanding Flour Treatment and Quality | Ask Dr. Lin Ep 14 | BAKERpedia

Understanding flour quality and specs is key for improving baked goods. Dr. Lin is joined by Dr. Jayne Bock to go over some essential flour treatments, as well as answer questions posed by bakers in a Q&A session.

In this episode, we cover key flour treatments such as bleaching, maturing, malting and enrichment. What do these flour treatments do to flour and the final product? Find out!

Further Reading on Flour Quality:

[howardyeung]

thank you Dr Lin for sharing your knowledge..

[hugoglez]

clear information, well explained easy to understand. congratulations from Puebla México

[princessdoddie]

I tried asking our mill people about a suspected load of Green Flour and they didn't have a clue of what I was talking about. I was chastised because I did not use their terminology which was "Young Flour".