Flour properties

Tye, R. J. (1991). Konjac flour properties and applications. Food Technol. 45 82-92. 

Durum wheats, in contrast to bread wheats, form the basis of the pasta industry. Here a different "quality" of the gluten proteins is important. The gluten must have an appropriate ratio of gliadin and glutenin (of appropriate type) for satisfactory flour properties during extrusion (as in spaghetti manufacture) and for the "al dente" bite after cooking. 

Characterization of Cereals and Flours Properties, Analysis, and Applications, edited by Gonul Kaletung and Kenneth J. Breslauer... 

Barbosa-Canovas, G.V. and Yan, H. 2003. Powder characteristics of preprocessed cereal flours. In Characterization of Cereals and Flours Properties, Analysis, and Applications (G. Kaletung and K.J. Breslauer, eds). Marcel Dekker, New York. 

Gupta, R. B., K. Khan, and F. MacRitchie. 1993. Biochemical basis of flour properties in bread wheats. I. Effect of variation in quantity and size distribution of polymeric proteins. Journal of Cereal Science 18 23-44. 

In this study, we have been examining the lipases responsible for the initial lipid hydrolysis in wheat and oat flours. Properties of the enzymes have been investigated, solubilisation and preliminary purification procedures evaluated, and the results reported. 

Somewhat analogous to these rice products is Oatrim, a material based on oat flour. It was developed at the Northern Laboratory of the USDA and is offered commercially by several firms. Oatrim contains 5% proteia, 5% P-glucan, 2% pentosans, and 83% maltodextrias. Unique properties are claimed based on the P-glucan component, and preparation of Oatrim is disclosed ia USDA pubHcations and patents. Briefly, oat flour is broken down by a-amylase, then the water-soluble component is dried and is the product of commerce, aimed at ground meat product usage. 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Uses. Commercial monocalcium phosphate is available as both the anhydrous and the monohydrate salts. Most uses are based on acidic properties. Monocalcium phosphate is used to control acidity in powdered drink mixes, as an ingredient in effervescent tablets, as a plastics stabilizer, and in ceramics. Its single largest appHcation is as a leavening agent in bread, cake mixes, and self-rising flour. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

Property Modifiers. Property modifiers can, in general, be divided into two classes nonabrasive and abrasive, and the nonabrasive modifiers can be further classified as high friction or low friction. The most frequently used nonabrasive modifier is a cured resinous friction dust derived from cashew nutshell Hquid (see Nuts). Ground mbber is used in particle sizes similar to or slightly coarser than those of the cashew friction dusts for noise, wear, and abrasion control. Carbon black (qv), petroleum coke flour, natural and synthetic graphite, or other carbonaceous materials (see Carbon) are used to control the friction and improve wear, when abrasives are used, or to reduce noise. The above mentioned modifiers are primarily used in organic and semimetallic materials, except for graphite which is used in all friction materials. 

A neutral bacterial endoprotease can be used to weaken the gluten in wheat flour, if necessary, or to provide the plastic properties required ia a dough used for biscuits. 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

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