Flours brown

Brown flour is a term that covers the extraction rates above 70% and below 100%, i.e. between white and wholemeal flour. Unlike wholemeal flour the full range of flour improvers are legal. The sale of brown bread is lower than that of wholemeal. Some nutritional thinking points to 

Brown flour has all the shelf life and contamination problems of wholemeal flour. Some biscuit and wafer flours are brown merely because they do not need to be white. 

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Current British fortification of bread and flour is restricted to fortifying white and brown flour and bread with those materials that would be present in wholemeal bread or flour. 

White and brown flour in the UK have to be fortified with calcium, iron, thiamine (vitamin Bl), and niacin (vitamin B3 also known as nicotinic acid) as follows flour should contain not less than 235 mg per 100 g and not more than 390 mg per 100 g calcium carbonate, iron not less than 1.65 mg, thiamine (vitamin Bl) not less than 0.24 mg, and nicotinic acid not less than 1.6 mg or nicotinamide (which is nutritionally equivalent to nicotinic acid) not less than 1.60 mg. 

Wholemeal and brown flours create problems for both millers and bakers since both sorts of flour have a limited shelf life (about three months) compared with the twelve month shelf life of white flour. Steps have to be taken to prevent brown or wholemeal flour contaminating white flour. 

Depending on the colour and use of the finished wafer some wafers are made from brown flours. While the increased fibre content has nutritional advantages the real reason for this is that the higher extraction rate makes the flour cheaper to produce. 

In 1941, Kent and McCance (25) measured balance in three subjects eating mixed diets containing 1.72, 2.21, and 6.64 mg Mn/day. In the first 7-day period measured, mean respective balances of-0.05, +0.16, and -0.39 mg Mn were found. In two other subjects, substitution of white for brown flour decreased the manganese intake from 8.67 to 2.45 mg/day and the daily balance from 0.26 to 0.02 mg. 

Toasted partially defatted cooked cottonseed flour—This product is prepared by delinting and decorticating food-quaUty cottonseed. The meats are screened, aspirated, and roUed moisture is adjusted, the meats heated, and the oil expressed the cooked meats are cooled, ground, and reheated to obtain a product varying in shade from light to dark brown. 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

One property of the flour that is controlled by the miller is the extraction rate. Wholemeal flour has a 100% extraction rate, with brown, white and patent white having progressively reduced extraction rates. One obvious difference is the colour. Another is that the quality of the protein increase towards the middle of the wheat berry from which patent flour is produced. Thus, patent flour is sometimes used not to produce whiter bread but in products like hlo pastry or West Indian patties where the strength that patent flour gives is important and the colour is irrelevant. 

Patent flour has two classes of use. It can be used to make whiter bread or where very high protein content is required. The use of patent flour to make bread seems to be dying out. Its use does, however, remain popular in South Wales. There are various examples of products where patent flour is used for its protein quality, e.g. filo pastry and West Indian patties. Both of these products are brown so the colour of the flour is not important. 

Wafer Flour. Wafer flour is a type of biscuit flour with the same basic specification of low protein soft wheat flour with a low starch damage. Once again the required dough property is extensibility. The only differences are that if the protein is too low the wafer will be too soft to handle, and if the protein is too high the wafer will be too hard. The other important property is a resistance to gluten separation. Wafer flours are likely to be brown. 

Brown and wholemeal bread are generally made in a similar way to white bread except that a higher level of fat is normally used, e.g. 1.5% of the flour weight as fat, compared with 1 % for white bread. In making wholemeal or brown bread by the CBP process the fat level must be raised. It is only possible to make wholemeal bread by the CBP because... 

These products were developed to offer the consumer a fibre-enhanced bread that still tasted like white bread rather than brown or wholemeal. Various kibbled grains, e.g. kibbled rye and kibbled wheat are added. The addition can be made either in the bakery or at the flour mill. 

Although nine species of Tribolium are potential pests (Sokoloff, 1974), Tribolium castaneum (Herbst) (red flour beetle) and T. confusum (Jacquelin du Val) (confused flour beetle) (Tenebrionidae) are the most widespread and economically important species. Adult beetles are reddish-brown in color... 

More than 40 years ago, calcium absorption from brown (whole wheat) bread which was fed to human subjects was found to be poorer than was that when white (extracted wheat flour) was fed 04,5). Since then, many studies have sought to define the extent of inhibition of calcium intestinal bioavailability by various forms of dietary fiber with mixed results and conclusions (6-18). 

Soy flours and concentrates are used in compounded breakfast cereals, primarily for improving total protein content and PER. In the absence of dry nonfat milk solids, glucose is often included in bakery products formulations to impart a toasted brown color. Most... 

Chin-chin is crisp, slightly sweet, golden brown knots of pastry. These deep fat fried cakes are made in different shapes and styles. Chin-chin is often flavored with vanilla extract, nutmeg, caraway seed, orange or lemon rind. The African panel preferred the chin-chin with no substitution for all characteristics except appearance. The non-African panel preferred chin-chin without any substitutions for all characteristics. The soybean flour was the most desirable substitution at 30% of the all purpose flour. 

Puff-puff, soft, golden brown balls of wheat flour batter fried in deep fat, is a major snack food in most African countries. The... 

Under these conditions of heating the aqueous slurries, the flours and starch fractions generally developed creamy colours (Table IV). However the protein fractions were distinctly yellow after heating and the proteinates became light brown, or green in the case of fababean. The refined starches showed only a white colour during the heating cycles employed in these tests. 

Product Colours. Both legume flours showed creamy-yellow colours under the Hunter Color Difference Meter but fababean flour was also slightly greenish (Table V). Pin milling improved the lightness of the flour and this colour was retained by the protein and starch fractions at the expense of the yellow values. The proteinates were light brown in appearance whereas the refined starches were essentially white. The refined fiber retained only a light shade of yellow as compared to the other products. 

Dust explns) 19) M.G. Gozhello, Khim-ReferatZhur 1940(4), 129 CA 36, 3669(1942) (Dust explns in various industries) 20) S.E. Petrov, Ibid, 1940(4), 129-30 (Dust explns particularly in flour mills) 21) H.R. Brown, USBurMinesCirc 7183, 7 pp(1941) (Dust expln hazards from some powdered metals) 22) J.B. Ficklen, JChemEducation 19, 131-34(1942) (A survey of types of dust explns, causes, prevention and control) 23) S.C. Blacktin, ChemAge(London) 47, 53-7(1942) CA 36, 7320(1942) (Dust explns) 24) A.C. Fieldner W.E. Rice, USBurMines 1C 7241(1943) ... 

Biscuits prepared with LCP and glandless cottonseed flours after extraction with aqueous isopropyl alcohol to remove flavonoids were brown those prepared with the alcoholic extracts (in quantities equivalent to that present in the original flour) were yellow (Figure 8). 

This aminopropanol treatment for removal of bound gossypol appeared to be an excellent means to test the role of bound gossypol in the color problem. The water and salt-solution insoluble fraction (l) of LCP flour that contained the brown color causing pigments was treated for 15 min at 80°C with 2Z... 

The seven major flavonoids in these flours were isolated and identified as 3-0-glycosides of kaempferol and quercetin. The marked brown discoloration observed when LCP glanded cottonseed flour is used in a food product is caused by bound gossypol and at least two bound gossypol-like pigments. The brown color observed when glandless cottonseed flour is used in food is believed to be due to other phenolic constituents that are either insoluble polymers or are bound to the insoluble plant polysaccharides. 

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