Water Absorption
The amount of water a flour can hold to reach a standard dough consistency, as a percentage of flour weight. Measured on the Farinograph.
The Brabender Farinograph mixes a dough and records the resistance over time. Water Absorption (often 55–62%) depends on Protein Content, damaged-starch level and pentosans. High absorption increases dough yield and bread freshness, but can make the dough sticky if poorly managed. Xylanases increase usable absorption; highly damaged starch also raises it but weakens the dough.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.