Meisterprüfung Getreidemüller Practice Questions - Meisterprüfung Getreidemüller (Austria) Exam

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A lot of Austrian milling wheat arrives at the intake pit with a Hagberg Falling Number (Fallzahl) of 130 seconds. What processing defect will this grain cause if milled into standard baking flour without blending?

Dry, rigid dough with poor gas retention and low oven spring Excessive starch degradation resulting in sticky, unmanageable dough, poor crumb elasticity, and dark crust coloration Complete failure of yeast fermentation due to lack of fermentable sugars Excessive gluten toughness that tears the bread dough during moulding

Correct Answer:

Excessive starch degradation resulting in sticky, unmanageable dough, poor crumb elasticity, and dark crust coloration

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