RMT stands for Rapid Mix Test and is deducted from the mixing process used. This baking test is based on the assessment of wheat flour type 550 during the production of rolls.
The special feature of this test is dough processing almost entirely by machine with exactly defined instruments and instrument settings as well as processing parameters. Over and above, the falling number of the flour to be tested is set at 250 by a corresponding addition of malt flour. In the case of flour free of ascorbic acid, 0.002 % ascorbic acid (in relation to the flour) is added to the dough production. The amount of water used is orientated towards the water absorption determined in the farinograph with a consistency of 500 FU (cf. Meißner 2016).
Evaluation
While carrying out the test, the dough consistency is assessed (dough elasticity and dough upper surface) and, after baking, the sensory properties of the rolls (crust crack, colouring, crispness, pore uniformity and taste). In addition, the volume yield of the rolls is determined. An estimation of the volume yield is shown in table 2.24.
