C/N/59. Critically discuss the physical, chemical and rheological methods you would select for the testing of wheat flour for use in bakery products

Testing of the physical and chemical characteristic of wheat flour has major implications in determining the quality and texture of the cereals and the resulting quality of the dough used for bakery products. This discussion highlights the various molecular processes of the wheat flour including protein interactions and visco elastic properties of the dough that determine the quality of the bakery products. The role of grain texture, hardness and protein content has been studied and the theological and physicochemical methods for testing the characteristics of wheat flour are discussed in detail suggesting why these methods are important in food production.