Author Topic: absorption value  (Read 1109 times)

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Offline ralphy

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absorption value
« on: July 08, 2011, 04:24:43 PM »
Anyone have an idea how to know what a given flour's absorption value is? Do millers list this info somewhere?
I heard scott123 talk a bit about AV and kind of got me wondering. Thanks.


Offline Pete-zza

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Re: absorption value
« Reply #1 on: July 08, 2011, 05:57:13 PM »
Anyone have an idea how to know what a given flour's absorption value is? Do millers list this info somewhere?
I heard scott123 talk a bit about AV and kind of got me wondering. Thanks.


ralphy,

As part of my answer to your question, you might want to read the definition of the term "absoption" as it pertains to flours at the forum's Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html#A.

Most millers/marketers of flours in the U.S. do not specify the rated absorption values of their flours in their specs. One of the few exceptions is King Arthur. You can see the rated absorption values for some of their flours at http://www.kingarthurflour.com/professional/specifications-conventional-bakery-flour.html and at http://www.kingarthurflour.com/professional/specifications-organic-bakery-flour.html. The flours listed in the first link are the professional level flours sold by King Arthur. However, the Special and Sir Galahad flours are also sold at the retail level as King Arthur bread flour and all-purpose flour, respectively. The Round Table flour is a pastry flour and the Queen Guinevere flour is a cake flour.

Most millers and marketers of flours who do not publish the rated absorption values for their flours will tell you what those values are if you call or email them. Some of the values might also be on the forum somewhere and might be accessed by doing forum searches.

Peter

Offline ralphy

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Re: absorption value
« Reply #2 on: July 08, 2011, 10:12:22 PM »
As always, thanks a lot Peter.

Offline dmcavanagh

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Re: absorption value
« Reply #3 on: July 09, 2011, 12:36:54 AM »
Most US AP and bread flours are listed around 61-62 give or take a point of two. Knowing the "exact" number probably wouldn't be of much significance. Bread and hi-gluten flours tend to range slightly higher than All purpose flours.

Offline Pigslips

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“Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good.”

Offline scott123

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Re: absorption value
« Reply #5 on: July 20, 2011, 03:11:22 PM »
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740100409/abstract


I'm guessing you've got a subscription because the abstract isn't telling us much. I'm interested, but not interested enough to pay for it  :P


 

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