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.

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 ...

Making flour from dried beans is only the beginning, because the real question is what that flour can actually do in a kitchen. In this video, I explore how homemade bean flour behaves compared to ...