面筋发展评分计算器 — 公式
## How to Estimate Gluten Development
### Scoring Formula
**Score = (Protein x 5) + (Mix Minutes x 3) + (Folds x 5) + Autolyse Bonus + Hydration Bonus**
### Interpretation
- **Under 60**: Minimal development (biscuits, scones)
- **60-90**: Moderate development (sandwich bread, pizza)
- **90-120**: Strong development (artisan bread, bagels)
- **120+**: Very strong development (high-gluten applications)
The windowpane test (stretching dough thin enough to see light through it) typically passes when the score is 90 or above. Autolyse (resting flour and water before adding salt and yeast) contributes significant passive development.
### Scoring Formula
**Score = (Protein x 5) + (Mix Minutes x 3) + (Folds x 5) + Autolyse Bonus + Hydration Bonus**
### Interpretation
- **Under 60**: Minimal development (biscuits, scones)
- **60-90**: Moderate development (sandwich bread, pizza)
- **90-120**: Strong development (artisan bread, bagels)
- **120+**: Very strong development (high-gluten applications)
The windowpane test (stretching dough thin enough to see light through it) typically passes when the score is 90 or above. Autolyse (resting flour and water before adding salt and yeast) contributes significant passive development.
计算示例
12% protein flour, 70% hydration, 10 minutes mixing, no folds, no autolyse.
- Protein score = 12 x 5 = 60
- Mixing score = 10 x 3 = 30
- Folds = 0 x 5 = 0
- Autolyse bonus = 0
- Hydration bonus = (70 - 65) x 0.3 = 1.5
- Total = round(60 + 30 + 0 + 0 + 1.5) = 92 (strong development)