Why functional properties like WAC, OAC, EC, ES, FC, FS of a flour are done?
Dear Wani,
Functional properties of the flour are reflection of its quality (as per standards) and digestibility quotient.
Shashi
Hi Ahmad!
The purpose of the functional properties of the flour is the product to achieve a proper feature of importance in quality. For example the viscoelastic properties of gluten are important because they will provide resistance to the mass trapping bubbles when yeast starting to ferment, this will make the bread more fluffy. OAC is important because many confectionery lipids used to make products such as biscuits, the foaming ability is also important because the surface tension of the bubbles may not be very high if not collapse the product (for example in flour have no gluten).
Greetings!
They normally used those properties that u mentioned because they can represent the properties of products. Those properties will come long when they used such a flour. However, not all of properties present in the product at the same time. There might be several among those. So, to broaden the application of your flour, the researchers did a lot of properties.
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