Straight-grade flour

P. L. Finney, J. E. Kinney, J. R. Donelson. Prediction of damaged starch in straight-grade flour by near-infrared reflectance analysis of whole ground wheat. Cereal chem 65 449-452, 1988. 

The accuracy of calibrations for the determination of protein in straight-grade flour when assessed on samples differing from those used in the calibration is of the order of 0.20% expressed as a standard error of prediction (SEP) [1,3,5]. Further, the calibrations have been found to be applicable to a wide range of sample types [1,3] and stable over a long period of time without adjustment [3]. Because NIR is being used as a practical tool to check bakery flour specifications [2], it is inevitable that disputes will arise between the supplier and the baker as to the accuracy of the NIR calibration. The usual course of action in such circumstances would be to analyze the disputed sample by the reference method, when almost certainly a discrepancy will be found between this result and the NIR result. This does not necessarily mean, however, that the calibration requires adjustment. The reason is to be found by partitioning the variance defined by the SEP [5]. 

What is, and how can you calculate, extraction rate What are the differences among straight grade, patent, and clear flours ... 

Clear fiour Name of the low-quality wheat flour obtained in the last stages of the milling process (last reduction rolls). The flour has lower quality in terms of color, mechanically damaged starch, and higher amounts of ash and fat. When a patent flour is fabricated, the clear flour is removed from the straight-grade flour. 

Stra ht grade flour Name of the refined wheat flour obtained after mixing aU flours produced by break and reduction roUs. The yield of straight grade flour is generally 74%-76%. 

Refined straight Refined hard, soft, or all-purpose wheat grade flours obtained after mixing all flour... 

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