Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market.
Wheat Flour, Second Edition, breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing; production issues, quality specifications; and products derived from hard, soft, and durum wheats.
Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. It is among the fastest, easiest references for a variety of food industry professionals, including:
- Plant Managers and Supervisors
Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and in the book’s extensive glossary.
This latest edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new to this edition: the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt.
Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to wheat flour questions in this one-stop, practical ingredient handbook.
Wheat Flour, Second Edition
Wheat
Historical Perspective
Wheat Types
Wheat Breeding
Growth Regions
Wheat Consumption and General Uses
Kernel Structure
Germination and Growth
Wheat Production Problems
World Wheat Production and Marketing
Logistics
Wheat Standards
Wheat Storage
Factors Important to the Wheat Producer
Milling
Historical Perspective
Wheat Sourcing
Dry Milling:
process
milling
products
Milling of Soft Wheat, Hard Wheat, and Durum:
grinding
air classification
Flour Storage
Wet Milling
Factors Important to the Miller
Composition of Commercial Flour
Fundamental Composition:
protein
starch
nonstarch polysaccharides
lipids
Functionality of the Flour Components:
gluten
starch
other components
Flour Enzymes:
amylases
proteases
lipases and lipoxygenases
pentosanases
phytase
polyphenol oxidase
Flour Additives:
enrichment
oxidants
reducing agents
chlorination
bleaching agents
malt
Wheat Nutrition
Nutrition of Whole Wheat
Nutrition of the Major Wheat Components
Wheat-Related Nutritional Issues:
gluten nutritional quality
health conditions
other conditions implicating gluten
Whole Vs. Refined Wheat Products
Wheat and Popular Diets
Wheat and Flour Testing
Tests Exclusive to Wheat:
test weight
thousand-kernel weight
kernel hardness
flour yield
Color Tests:
Polyphenol Oxidase Test
Pekar color (slick) test
Agtron color test
Odor Test
Basic Analyses:
moisture
ash
protein
pH
enrichment detection
semolina granulation
Flour Performance Tests—Recording Dough Mixers:
farinograph
mixograph
Mixolab
doughLAB
Flour Performance Tests—Other:
extensigraph
alveograph
gluten washing tests
alkaline water retention capacity
solvent retention capacity profile
SDS sedimentation
Enzyme Analyses:
falling number
Micro Visco-Amylo-Graph/Rapid Visco Analyser
Viscosity Methods
Microbial Assays
Baking Tests
Starch Tests:
starch content
damaged starch
Near-Infared Reflectance Methods
Specifying “Quality” Flour
Quality and Consistency
Communication
Flour Specifications:
general information in a comprehensive flour specification
testing procedures
hard wheat products
soft wheat products
durum products
Meeting and Enforcing Specifications
Crop Year Changeover:
water relationships and new-crop flour
gathering information
assimilating the information
disseminating the information
upgrading specifications
Products from Hard Wheat Flour
Ingredients:
bread
related products
formulating healthy hard wheat products
Processing:
scaling
dough processing
proofing
baking
cooling
processing healthy hard-wheat products
Product Issues:
appearance
texture
flavor
shelf life issues
Processing Issues
Fundamental Mechanism of Breadmaking
Troubleshooting
Products from Soft Wheat Flour
Ingredients:
flour
chemical leavening
shortening
sucrose
egg whites
Formulation:
cakes and related products
doughnuts
crackers
cookies
biscuits
pie crusts
formulating healthy soft wheat products
Processing:
cakes and related products
doughnuts
crackers
cookies
biscuits
pie crusts
Products and Processing Problems:
cakes
doughnuts
crackers
cookies
biscuits
pie crusts
Troubleshooting
Pasta, Noodle, and Breakfast Cereal Products
Ingredients and Formulation:
pasta
noodles
breakfast cereals
Processing:
pasta
noodles
breakfast cereals
Product and Processing Issues:
pasta
noodles
breakfast cereals
Troubleshooting
Useful Websites
Glossary
Index
Publish Date: 2016
Format: 8” × 10” softcover
ISBN: 978-1-891127-90-8
Pages: 164
Publication Weight: 2 lbs
By Sean Finnie and William A. Atwell