Wheat Flour Handbook
by Atwell /
2018 / English / PDF
1.4 MB Download
Wheat Flour is the tenth title in the Eagan Press Ingredient Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language. Wheat Flour explains the basics about flour and provides practical advice relating to its uses in foods. The author gives special attention to the functionality of this ingredient in product applications. Easy-to-use tables and illustrations are provided in Flour making technical topics understandable to a broader audience.Eagan Press Handbooks are valuable reference tools for a wide range of professionals, including: New Product Developers Quality Assurance Personnel Purchasing Agents Production Personnel Plant Managers and Supervisors Teachers Students Suppliers Technical Sales Representatives Engineers Microbiologists Food Scientists Table of ContentsChapter 1: WheatHistorical Perspective Wheat Types Growth Regions General Uses Kernel Structure Germination and Growth Wheat Production Problems World Wheat Production and Marketing Logistics Wheat Standards Wheat Storage Factor Important to the Wheat Producer Chapter 2: MillingHistorical Perspective Wheat Sourcing Dry Milling Process Products Milling of Soft Wheat, Hard Wheat, and Durum Flour Storage Wet Milling Factors Important to the Miller Chapter 3: Composition of Commercial FlourFundamental Composition: Protein Starch Nonstarchy Polysaccharides Lipids Functionality of the Flour components: Gluten Starch Other Components Flour Enzymes: Amylases Proteases Lipase and Lipoxygenase Pentosanases Phytase Polyphenol Oxidase Flour Additives: Enrichment Oxidants Reducing agents Chlorination Bleaching agents Malt Nutritional Aspects Chapter 4: Wheat and Flour TestingTests Exclusive to Wheat: Test Weight Thousand-Kernel Weight Kernel Hardness Flour Yield Color Tests: Pekar color (slick) test Agtron color test Odor Test Basic Analyses: Moisture Ash Protein pH Enrichment Detection Semolina Granulation Flour Performance Test: Farinograph Mixograph Extensigraph Alveograph Gluten Washing Tests Alkaline Water Retention
