Experiment No. 25
Capacity of Flour to absorb Water
Weigh out 15 gms. of soft wheat flour into an evaporating dish; then add from burette a measured quantity of water sufficient to make a stiff dough. Note the amount of water required for this purpose. Repeat the operation, using hard wheat flour.
1. How may the absorptive power of a flour be determined? 2. To what is it due? 3. Why do some flours absorb more water than others?