| Flour moisture contents becomes a factor
when trying to run comparable
tests with
baking products since the amount
of moisture
in flour is unknown, can vary
and influence
the results. Here I am trying
to get this
together with the equipment I
have available
as home baker with an oven, a
digital scale
and a food dehydrator.
First I figured that taking 100 g flour and
drying it in my food dehydrator, then measuring
after a while again would work.
Well, it does, there is a weight loss within
one hour and that's where it stays, even
after 4 hours of running. The dehydrator
heats up to about 60 C - 140 F. I figured
that there would be some moisture residue
with this method.
Another procedure calls for "drying
under fixed conditions with a temperature
between 130 C and 133 C - 266 to 272 F".
That is supposed to be equivalent to the
real thing - drying under low pressure, close
to vacuum. With this method, using my oven,
the moisture went down another 2 %, also
within one hour.
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