Flour Pedia

By : Novozymes and Buhler Dampening and Tempering Wheat Dampening and tempering of wheat helps : • Make the bran tough and elastic • Mellow the endosperm  • Achieve the correct flour moisture content • Maintain constant grinding conditions During dampening or tempering , the grain enters the dampener through the front-end inlet. Together with the separately added  water, the grain undergoes an intensive intermixing and water penetration by the bi-rotor whirling system.  The thoroughly dampened grain is discharged from the machine through the tangential outlet to the  dampening or tempering bins. Cross Section of dampener (Picture is courtesy of Buhler AG, Uzwil, Switzerland) Selection of the moisture content of wheat at the first break depends on various factors. If we have to produce flour with low ash content, it would be better to run with higher moistures. This is especially the case with the hard wheat varieties.  Here, we have a rather brittle bran layer and a

Flourpedia.com -  Equipment below is to measure the resistance and extensibility of dough mixing. The glutomatic test measures the amount of gluten protein in wheat or flour. The farinograph test measures the resistance of a dough against the mixing action of paddles (blades). The extensograph test measures the resistance of dough to stretching. The alveograph test measures the resistance of a bubble of dough to expansion. Glutomatic Wet gluten content is determined by washing the flour or ground wheat sample with a salt solution to remove the starch and other solubles from the sample. The residue remaining after washing is the wet gluten.  During centrifugation, the gluten is forced through a sieve. The percentage of gluten remaining on the sieve is defined as the Gluten Index, which is an indication of gluten strength. A high gluten index indicates strong gluten.  Wet gluten content results are expressed as a percentage on a 14% moisture basis; for example, 35% for high protein, s

Wheat Kernel Picture above give an idea of the structure of a wheat kernel and its various constituents, as well as its % mineral matter (ash content on dry matter basis). The amount of each constituent in the whole kernel is also given in percent. Chemical composition of different parts of the grain (According to Bruckner) The flour cells (endosperm) are mainly filled with starch and protein, and represent a dry reserve for the germ. The sprouting germ derives its first nourishment from this part. The thickness of the whole bran varies with the varying thickness (0.048 – 0.066 mm) of the longitudinal cells (pericarp). The colorless aleurone cells do not cover the germ. The ash content of these cells is more than 20 times higher than that of the white flour (endosperm). This layer is approx. 0.05 mm. thick and contains up to 30% protein (but no gluten protein), lipids (another 30%), vitamins and enzymes. A toxic substance has been found in the aleurone fat of the rye ker

By : Novozymes and Buhler Gristing Wheat   The key step in the quality process is the blending of wheat known to the miller as the “wheat grist”. Based on the type of flour and characteristics, the miller decides which wheat and in what proportions should be used in the grist. The grist for a flour is chosen by a variety of methods. But it is generally based on the miller’s experience, wheat quality characteristics and knowledge of the customer’s process and needs. Blending wheat prior to milling is a very popular way of producing flours but it does have some disadvantages. Each wheat grain in a grist has its own irregular characteristics, depending on its variety or source, such as grain size, shape, hardness, moisture content, protein quality, and quantity. These characteristics may affect the way the grain performs through the mill. So if the grains are blended before milling, the mill settings have to be a compromise between the various milling characteristic

flourpedia.com -  There are thousands of wheat varieties around the world. Of commercial significance are two species : soft or common ( Triticum aestivum ), and durum ( Triticum durum ).  The major exporting countries have developed various classification systems to ensure uniformity in milling , processing and baking properties . According USDA the overall wheat production is estimated at 655 million tons for the 2012-2013 crop.  Out of that 138 million tons are traded. The picture below demonstrates the share of each major exporting country. Share of annual wheat export for 2012-2013 Population growth in various parts of the developing world combined with strong economic growth have increased demand for food and feed wheat.  This demand is driven mainly by countries with low incomes and expanding populations in the Middle East (Saudi Arabia, UAE, Yemen, and Oman) and North Africa (Egypt, Algeria, and Morocco), Southeast Asia (Indonesia, Philippines, and Vietnam) and Latin

Flourpedia.com -  The wheat and flour basic tests described in this section are standardized testing procedures commonly used for quality control purposes. Results from these basic tests have a direct relationship to finished product quality. Wheat and flour specifications are communications between buyers and sellers. These specifications are requirements for particular wheat and flour characteristics. To meet these specifications, wheat and flour quality testing is necessary.  Specifications for moisture content, ash content, protein content, and falling number are determined with basic tests. Physical tests included in this blog are conducted to determine flour color and wheat kernel characteristics specified by wheat processors.  The laboratory milling basic test is used to evaluate the milling performance of wheat and to produce flour for other laboratory tests. Wheat and flour specifications often require specialized basic testing to determine how flour will perform during

Flourpedia.com - Physical test for wheat and flour is needed to know the quality of wheat and flour.  Flour Color Analysis Measures Flour Color Flour color is determined by measuring the whiteness of a flour sample with the Minolta Chroma Meter. Flour color results are reported in terms of 3-dimensional color values based on the following rating scale: L* value                               whiteness                           100 white                  0 black a* value                               positive values                  +60 red color          negative values                – 60 green color b* value                              positive values                  +60 yellow color         negative values                – 60 blue color The color values of a typical white flour, for example, are: L* value +92.5 whiteness a* value –2.4 green color b* value +6.9 yellow color Flour color often affects the color of the finished product and is there

There are many similarities between Western bread and steamed bread. Western bread and steamed bread are both fermented wheaten products. Both are light, porous, flavorsome, and easily digested. Production steps are similar for both, except that Western bread is baked in an oven above 200°C, whereas steamed bread is cooked in a steamer. The differences are described below. 1. Ingredients The majority of steamed breads require only wheat flour, water, and yeast or sourdough. Guangdong-style steamed breads may contain additional ingredients such as fat and sugar. In Western bread making, other ingredients such as fat, sugar, salt, milk powder, emulsifier, and bread improvers are commonly used. Western bread requires flour with higher protein content and good protein quality compared with steamed bread (Rubenthaler et al., 1992), while a wider range of protein content is suitable for steamed bread (Huang and Hao, 1994). Flour color is more critical for steamed bread, as it sh

1. What are composite flours (CFs)? What are they developed and produced for? Tuberous plants rich in starch such as cassava, yams and sweet potatoes that grow in the dry regions of the world are not suitable for making conventional baked products on their own, but they can be put to good use in combination with wheat flour. This encourages the growing of local plant species, saves on hard currency and improves the supply of protein to the population. 2. What is the difference between composite flours (CFs) and ready-mixed flours? Whereas ready-mixed flours contain all the durable ingredients of the recipe for a specific baked product, CFs are just a mixture of different flours from plants rich in starch and protein, with or without wheat flour, for certain groups of baked goods. 3. What baked goods can be made with CFs? In principle all baked goods can be made with composite flour, but the loss of quality with yeast-risen products is often considerable. Pastry goo

A. Flour Treatment and the Improvement of Flour There is a huge demand for flour improvers these days, in the baking trade and in the food industry.  In the past, fifty or sixty years ago, millers were not faced with this topic – except, perhaps, in the context of some very special sideline tasks such as the first attempts to vitaminize light-coloured flours (now generally known as "flour fortification").  After the hardship and privation of the war and the years that followed, the world's populations were satisfied with what grew on the soil, what farmers and cooperatives delivered to the mills and what could be shipped across the oceans in the context of world trade.  And if the worst came to the worst one delved back into the past. Holger Jörgensen discovered it in 1935; P.R.A. Maltha confirmed it fifteen years later: ascorbic acid offers a reliable way of closing many a gap in quality (Jörgensen, 1935; Maltha, 1950).  This, along with the intelligent use of malt