Flour texturized

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Whole wheat flour, according to FDA specifications, is a coarse-textured flour ground from the entire wheat kernel. It contains the bran, germ, and... 

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). 

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. 

The smell of a home-baked loaf, the taste of a flaky crescent, the texture of a slice of whole-grain bread— all these experiences can come from very basic ingredients. The simplest breads are made from flour, water, yeast, and salt. This is fine for breads that are eaten the... 

Some breads contain flour made from soybeans, which gives them added protein and a different texture. Soy flour absorbs water to make a gel, making the bread denser. 

Camire (2002) showed that texturization does not seem to have a great effect on mineral retention and bioavailability. Others have reported increased retention of ascorbic acid in rice- and maize-based snacks (Hazell and Johnson, 1989 Plunkett and Ainsworth, 2007), increased iron diffusibility and absorption of iron-complexed protein (Poltronieri et al, 2000 Watzke, 1998), and no difference in iron and zinc absorption in human subjects fed textured bran-flour (Fairweather-Tait et al, 1989). 

Coextrusion is the process of extruding two or more materials simultaneously or in tandem. It allows a combination of an ingredient such as wheat flour, which is inexpensive and easily enriched with vitamins and minerals, with dairy protein, which provides functionality and texture. For example, an early coextrusion of wheat flour and rennet casein was performed by van de Voort et al. (1984), who obtained products with varying characteristics depending on process parameters. 

Our group has used twin-screw extrusion to produce many texturized whey-fortified puffed snacks. Whey protein has been blended with barley flour, com meal, rice flour, and wheat starch prior to extrusion, leading to corn puffs with a protein content of 20% instead of the usual 2% (Onwulata et al., 2001a). 

Whey may be substituted for starch by as much as 25% in extruded corn snacks, but the product does not puff as much as com alone, as the water-holding whey protein does not react with the starch matrix (Onwulata et al., 1998). WPCs or isolates can be added along with starch to create expanded snack foods with boosted nutritional content however, without texturization, whey proteins in amounts larger than 15% may interfere with expansion, making the products less crunchy. To counter this effect, whey proteins can be texturized with starch to improve their interaction with other food components in a formulation, principally to increase extmdate expansion. In one successful application, between 25% and 35% of the flour was replaced with whey protein (Onwulata et al., 2001a,b). 

While malt flour is not suitable for bread making it is added to wheat flour in small quantities to feed the yeast, open out the texture and improve the flavour. This practice has declined in recent years for several reasons. When British bread flour was mainly made from Canadian wheat with a Hagberg Falling Number of around 600 the addition of... 

Measured quantities of the pre-ferment are mixed with flour. The dough is then subjected to the combination of intense mixing and the action of the oxidising agent. It is then extruded and cut into loaf sized portions, proved and baked. Bread made by the Do-Maker process has a very even crumb texture, which is characteristic of the process. 

A well-made batter should have a velvety appearance and a smooth texture. Any further flour or other ingredients such as flavours are then mixed in gently. If dried fruit is being used this should be the last thing added. 

The flour batter method reduces the possibility of curdling and also gives a more even texture to the finished product. The flour batter method is also faster with a reduced risk of developing the gluten by excessive mixing. Gluten development is undesirable since it would... 

Sensory attributes of akara made from the 1 mm screen flour hydrated to a 60% moisture content before cooking were acceptable when compared to traditional akara (H). A major difference in akara prepared from hydrated meal and that prepared from traditional paste is in the fat content of the cooked product. On a dry weight basis, traditional akara contains about 38% fat whereas akara made from meal hydrated to a 60% moisture content contains 29% fat. A frequent comment made by sensory panelists is that akara made from meal has a drier texture and mouthfeel than traditional akara. 

Field Pea Flours in Pasta. Incorporation of non-wheat flours into noodles improves the protein content and quality, but may have an adverse effect on the flavor and texture of the pasta. Hannigan (38) reported that 10% substitution of wheat flour with pea or soy flour resulted in satisfactory quality of Japanese Udon noodles. 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Biscuits (44) 8% pea flour Aroma and flavor decreased Doughy texture... 

Repetsky and Klein (42) found that pea flour significantly affected the texture, color and flavor of yeast breads. At... 

Whole oilseeds and legumes and their derivatives (defatted flours, and protein concentrates and isolates) are used in traditional foods as sources of protein and for their texture-modifying functions. This article reviews, on a comparative basis, processes for preparation of vegetable food proteins, compositions and characteristics of the resulting food ingredients, and their functionalities and uses in traditional foods. 

The maximum amounts of vegetable food protein flours that can be substituted in bread without affecting loaf volume and texture are 5-10% (depending upon the source), and 18-20% can be substituted in cookies without affecting spread and surface characteristics (26). The quantity of vegetable protein flour that can be accommodated in bread can be increased substantially by pre-toasting and by the use of approximately 1.5% sodium stearoyl 2-lactylate (28) and other emulsifiers. 

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