Quality and Application of Flour

Date:2019-10-17 15:08:52

Wheat is a kind of food with high economic value and nutrient-rich. One grain of wheat is composed of about 2.5% germ, 85% endosperm and 12.5% wheat bran. The main component of the flour is endosperm. The closer the center of endosperm is, the whiter of the flour color will be. If it contains higher wheat bran proteins, the color of the flour will become yellower. Based on the sowing season and the quality of shell of wheat, the wheat can be classified in different types: spring wheat and winter wheat, soft and hard wheat. Due to the wide varieties of wheat, the main categories are Hard Red spring, Hard Red winter, Soft white and Durum. Hard wheat contains higher proteins and soft wheat has lower ones. Therefore, the varieties of wheat and the nature of protein will influence the feature of the products.  

    

      In order to meet the demand of various applications of flour productions, flour millers often use two or more categories of wheat to produce the flour. They take advantage of the features of different wheat to blend the desired characteristics of flour. In general, there are two ways of flour production by using more than two kinds of flours:“blending”and “flour provision”. “Blending” is to mix two and more varieties of wheat and grind them into the flour. “Flour provision,” which means to grind a wheat variety into powder and then mix it into the flour based on the required ratios. Flour provision is the latest technology: mixture of different specifications can produce the flour with various characteristics. Thus, the quantity of flour production is more flexible and it is prone to produce various flour products with fewer quantities. In terms of blending, due to mixture of different varieties of wheat and grinding them directly into the flour, it is hard to do the adjustment after various wheat are ground into the flour. Thus, the flour can be regarded as the most primary type of premix.

   

According to the flour classification of national standard: the content of protein is classified as Taiwan’s national standard CNS550“Wheat Flour”

                              

Category   

Color

Crude Protein

 

Extra high-gluten Flour

Milky white

>13.5%

 

High-gluten Flour  

Milky white

>11.5%

Patent Flour

White

>10.5%

All-purpose Flour

Milky White

>8.5%

Cake Flour

White

<8.5%

 

Besides, in national standard CNS550“Wheat Flour”, the water content of cake flour is below 13.5%. The water content of all-purpose flour and high-gluten flour is below 14%. 

 

The general ingredient analysis of flour contains water, (wet) gluten, ash, damaged starch and laboratory data and it is necessary to be conducted in the laboratory. If consumers want to differentiate the variety of flour, it can be classified according to its appearance, color and texture.

While you purchase the flour, you have to choose the correspondent flour based on the products you want to make.

Category 

Application

High-gluten Flour

Bread, Toast and Bagel

All-purpose Flour

Buns, noodles and Chinese pastry

All-purpose Flour

Buns, noodles and Chinese pastry

 

< Previous Basic characteristics and functions of invert syrup
> Next How To Eat In a Most Beneficial Way?

Tel

886-2-27886996