Theory Sem I Flour
Theory Sem I Flour
Theory Sem I Flour
WHEAT GRAIN
STRUCTURE OF WHEAT
FUNCTION OF EACH PART
• Bran, also known as miller's bran,
is the hard outer layers of cereal
grain. It consists of the combined
aleurone and pericarp. Corn (maize)
bran also includes the pedicel (tip
cap). ... Bran is present in cereal grain,
including rice, corn (maize), wheat,
oats, barley, rye and millet.
ENDOSPERM
• Endosperm. The endosperm
comprises about 83 percent of the kernel
weight and is the source of white flour.
•
• The endosperm contains the greatest share
of protein, carbohydrates and iron, B-
vitamins such as riboflavin, niacin and
thiamine.
• Soft white wheat has low protein (8.5 to 10.5 percent) and
low moisture, and provides excellent milling results. It is used
in flat breads, cakes, biscuits, pastries, crackers, Asian-style
noodles, and snack foods.
DURUM
• The protein content in durum wheat can range from 9 to 18%.
Both protein content and gluten composition are generally
considered to be the main factors affecting dough properties
and cooking quality of durum wheat pasta
Bi-product of wheat
• Bran
• Wheat germ
• Wheat germ oil
• Semolina
TYPES OF FLOUR
. All-Purpose Flour. 80% hard red wheat, 20% soft red wheat. Remember that this is made only
from the endosperm, which has very little (if any) nutrients and very little color, since the germ and
bran are naturally darker. Remember that all-purpose flour tends to be bleached and enriched.
• Bread Flour. Most varieties are made from hard red spring wheat, since it contains the highest
level of protein and bread flour is ideal for bread. This is also milled only from the endosperm, so
there is little, if any, nutrition. Bread flour also tends to be bleached and enriched.
• Cake Flour. Usually derived from soft white wheat, but again only from the endosperm.
• Pastry Flour. With a slightly higher percentage of protein than cake flour, this is likely derived from
the endosperm of hard white wheat.
• Self-Rising Flour. A combination of all-purpose flour, baking powder and salt. Not recommended,
since the all-purpose flour is likely bleached and there’s no control over the quantity of baking
powder and salt in the mixture (which makes using it in a recipe that calls for both ingredients
nearly impossible). Plus the baking powder can become ineffective in humid climates.
• Rye flour . Extracted from rye seeds. it doesn’t contain gluten,hence breads are heavy and dense.
MILLING OF FLOUR
Types of Milling
• Traditional – between two discs of stone.
• Modern milling
• Steps: cleaning/tempering and
conditioning/gristing/separating/milling/
blending.
STEPS
• Cleaning – removing impurities like dust,stones sticks
• Tempering and conditioning – at this stage soaking of wheat takes place
for easy removal of bran .conditioning is done before the wheat flour
milling process to ensure moisture content is uniform.moisture helps to
prevent breakage of bran
• Gristing – blending of cleaned and conditioned wheat
• Separating- wheat grain opens to separate from white portion from bran
• Milling – wheat is ground by a flour mill machine.its put through several
sifters to become fine flour, wheat germ and wheat bran.
• Blending- different constituents are mixed together to produce different
flours , eg: a blend of wheat bran and white flour produces whole wheat
flour.
NUTRITIVE VALUE
WHOLE WHEAT vs REFINED FLOUR
Comparison
Wheat flour Refined flour
• Milled from entire grain • Milled from endosperm
• Darker in colour • Whiter in colour
• Rough due to presence of husk • Less rough compared to wheat
flour
• Shorter shelf life due to presence
• Longer shelf life due to starch
of germ and protein
• Not commonly used in baking as • Most popular flour used for
husk interferes in gluten making bread due strong
formation. gluten.
GLUTEN FREE FLOURS