Baking wheat flour

The first pet food, a baked mixture of meat, vegetables, and wheat flour, was produced in the late 1800s. Early canned dog foods were composed mostly of meat from horses or dead stock. In the 1950s, high quaUty, nutritionally balanced, oven-baked, and pelleted dog foods became popular with dog owners and provided the most economical and satisfactory sources of dog nutrition. The extmsion process for pet foods was developed in 1954 and by 1957 extmded dog food had become the nation s leading dry pet food. 

Certain cereal grains, especiaUy wheat and rye, contain hemicelluloselike arabinoxylans [9040-27-1], commonly caUed pentosans. Wheat flour pentosans are divided into two types water-soluble and water-insoluble arabinoxylans, which respectively constitute - 1.1 1.6% and 0.4—0.7% of the total flour. These polysaccharides have functional roles in dough development and baking performance. The water-soluble wheat-flour arabinoxylans consist of a (1 — 4)-linked chain of P-D-xylopyranosyl units substituted at 0-2 and/or 0-3 with single-unit a-L-arabinofuranosyl units. Preparations from each source consist of a family of molecules of various molecular weights and xyl ara ratios. 

Dusts from barley, oats, rye, wheat or maize, or The baking or flour milling industry or on farms... 

Proteolytic enzymes Animals, including insects and other arthropods or their larval forms Dusts from barley, oats, rye, wheat or maize, or Biological washing powders and the baking, brewing, fish, silk and leather industries Research and educational laboratories, pest control and fruit cultivation The baking or flour milling industry or on farms... 

Starch is a major component of almost all baked products. It most commonly is incorporated into products in the form of wheat flour but various forms of nearly pure starch such as corn flour (maize starch), wheat starch and potato starch are occasionally used. 

Self Raising Flour. This product is a soft wheat flour with a chemical raising agent, also known as leavening agent, added. It can always be substituted by a mixture of plain flour and baking powder. 

Early versions were not very successful but later versions were more satisfactory. Bread baked from a mixture of 65% wheat flour and 35% of stone ground wholemeal triticale has been marketed in the USA. 

As this is a product where gluten development is not desirable, the flour usually used is a non-bread making flour such as an English soft wheat flour. The other typical ingredients are water, fat and possibly salt. Some pastry is made with self raising flour or by adding baking powder. 

The baking studies with yeast breads indicate that levels of substitution of up to 15% pea flour or concentrate for wheat flour result in breads that are generally acceptable, but are readily distinguishable from, and less preferred to, wheat controls. 

Morama biscuits. Morama and wheat flour and Baked snack... 

Enzyme hydrolysis of peanut flour also altered the physical characteristics of baked cookies (60). With the exception of the bromelain hydrolysate, the use of peanut flour in cookies resulted in increased specific volume when compared to the 100% wheat flour control. Untreated peanut flour substitution reduced the diameter and increased the height of cookies however, treatment with proteolytic enzymes reversed the behavior. As evidenced by substantial increases in spread ratios, the diameter of cookies containing treated flours increased proportionately more than did the height. These data promote the feasibility of decreasing or increasing the spread of cookies through the addition of various amounts of untreated or enzyme-treated peanut flour. 

F MacRitchie. Identifying the baking quality related components of wheat flours. Cereal Food World 34 548-552, 1989. 

Fortifying wheat flour with 0.2% lysine or 12% soy flour raised the PER to 1.54 or 1.36 respectively, for conventionally baked bread to 2.09 or 2.15 for steamed bread and to 2.03 or 2.25 for microwave-baked bread (Table II). 

Arrowhead Mills I love their whole wheat pastry flour, which is finely ground with more nutrients than classic all-purpose flour. It has a lower gluten content than standard whole wheat flour, which means it provides a finer texture and a lighter consistency for cakes and cookies. This company also sells all kinds of alternative flours, such as spelt, barley, and oat, which I use for baking experiments, www. ar rowheadmills. com... 

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