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When talking about flour characteristics, the W and P/L indexes are often used. What do they indicate? The W and P/L indexes are values expressed by a particular laboratory equipment known as the Chopin Alveograph
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FAQ
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When talking about flour characteristics, the W and P/L indexes are often used. What do they indicate?
| The W and P/L indexes are values expressed by a particular laboratory equipment known as the Chopin Alveograph. With this equipment, a small mix of water and flour is prepared and, after a certain lapse of time, is placed on a small hole through which air is blown; the dough swells up and forms a small balloon. The effort made to blow the air is measured by the equipment, which plots a curve on paper or a monitor: the W index is the area subtended by the curve, while the P/L index is the ratio between the base and the height of the curve. The stronger the flour (therefore, richer in proteins), the higher will be the effort made by the equipment and larger the curve (high W). Similarly, the lower the P/L index, the more elastic will the flour and vice versa. |
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flour rich in proteins, elastic flour, W and P/L flour indexes
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