Evaluation of Novel Quality Control Methods for Wheat Flour
The quality of a flour can vary greatly depending on the wheat variety and on the conditions while growing the wheat. Currently, the quality is mainly assessed by test baking the flour to observe the volume of the final product. The aim of this study was to investigate if three instruments (Alveolab, Mixolab and Rheo F4) analyzing rheological behaviours connected to dough preparation and baking pr