by William A. Atwell

Combining a user-friendly format with expert guidance, Wheat Flour is designed to meet the needs of professionals in the food industry. It focuses on providing 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.

This volume is a valuable reference tool for a wide range of food industry professionals.

Contents

1. Wheat
   Historical 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

2. Milling
   Historical Perspective; Wheat Sourcing; Dry Milling; Process; Products; Milling of Soft Wheat, Hard Wheat, and Durum; Flour Storage; Wet Milling; Factors Important to the Miller

3. Composition of Commercial Flour
   Fundamental 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

4. Wheat and Flour Testing
   Tests 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

5. Specifying "Quality" Flour
   Quality and Consistency; Communication; Flour Specifications; Meeting and Enforcing Specifications; Crop Year Changeover

6. Products from Hard Wheat Flour: Problems, Causes, and Resolutions
   Ingredients; Processing; Product Issues; Processing Issues; Fundamental Mechanism of Breadmaking; Troubleshooting

7. Products from Soft Wheat Flour: Problems, Causes, and Resolutions
   Ingredients; Formulation; Processing; Product and Processing Problems; Troubleshooting

8. Durum-Based Products: Problems, Causes, and Resolutions
   Ingredients and Formulation; Processing; Product and Processing Issues; Troubleshooting

Glossary
Index

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