Türkçe
العربية
| Contents: | -- | |
|---|---|---|
| Areas of Use: | It is used in making baguette bread. | |
| Structural Features: | Moisture: | max. %14.0 |
| Protein: | min. %12.0 | |
| Gluten: | min. %27.0 | |
| Sedimentation: | min. %35 | |
| Ash: | max. &0.65 | |
| Water Absorption: | min. %58 | |
| Stability of Dough: | min. 8 minutes | |
| Enerji: | 100 cm2 (Extensograph) | |
| Organoleptic: | Pleasant odor, typical taste, color | |