flour FOR PITTA Bread
CHARACTERISTICS
MOISTURE CONTENT
:
MAX 14.5 % ASH
:
MAX 0.65 % protein (ON DRY MATTER BASIS)
:
MIN 10.5 % WET GLUTEN
:
MIN 28 % INDEX
:
MIN 98 DELAYED INDEX
:
MIN 90 SEDIMENTATION
:
MIN 35 DELAYED SEDIMENTATION
:
MIN 40 BRABENDER FARINOGRAPH VALUES
WATER ABSORBTION
:
MIN 58 %
DEVELOPMENT TIME
:
MIN 3 MINUTES
STABILITY
:
MIN 5 MINUTES
BRABENDER EXTENSOGRAPH VALUES
MAX RESISTANCE TO EXTENSION
(135 MINUTES)
:
MIN 260 BU
EXTENSIBILITY
(135 MINUTES)
:
MIN 15 CM
USED FOR
All types of pitta bread (round and flat bread) production at bakeries.
USAGE CHARACTERISTICS
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Strong dough, easy process and shaping |
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Keeps its shape for long after kneading |
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Does not get dry after it is cooked |
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It gets good coloring |