The instrument can employ standard or customized test configurations to ascertain the water absorption, development time, dough mixing profile, stability and softening of wheat, durum rye, and ...

When I was in culinary school we were given product ID tests, and the most difficult one, by far, was a flour test orchestrated by the baking instructors during the second round of baking classes.

ANAHEIM– If you test enough flour you can find some contaminated by the potentially deadly pathogen–E. coli O157:H7–but testing probably is not going to do much when it comes to making flour safe to ...

Ordinary baking flour isn’t the most electrifying substance, but spilling a box of the stuff yields a jolt of voltage that has scientists excited about their prospects for sensing catastrophic events ...