Wheat Flour Handbook

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 Contents
Chapter 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
Chapter 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
Chapter 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
Chapter 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