Browse by Subject

Wheat Flour, Second Edition
Wheat Flour, Second Edition

NEW!

A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling.

  • Quickly orient yourself and colleagues on the latest research on wheat flour
  • Swiftly troubleshoot costly issues related to flour quality and food production
  • Develop a range of consistent, superior products that include wheat flour

Item No. 27908
Member Price (must login or join): 143.10
159.00
You could save: 10.0%

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:

  • Product Developers 
  • Quality Assurance Staff
  • Purchasing Agents
  • Production Personnel
  • Plant Managers and Supervisors
  • Teachers and Students
  • Suppliers
  • Technical Sales Reps
  • Engineers
  • Microbiologists
  • Food Scientists
  • Nutritionists

 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.



Buhler Inc.

P.O. Box 9497
Minneapolis, MN 55440
Tel : +1 (763) 847-9900
Email: buhlerminneapolis@buhlergroup.com
Web: www.buhlergroup.com

?

General Mills
Number One General Mills Blvd
Minneapolis, MN  55426-1347
Tel : +1 (763) 764-7600
Web: www.generalmills.com







Corbion Caravan

7905 Quivira Rd
Lenexa, KS  66215
Tel: +1 (800) 669-4092
Web: www.corbion.com ? ??

?


Chopin Technologies
Villeneuve-la-Garenne
FRANCE
Email: info@chopin.fr
Web: www.chopin.fr

Wheat Flour Handbook, 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

Related Products