Flour types

Flour types - [WHEAT AND OTHER CEREALGRAINS] (Supplement)... 

Flour Type % Damaged (Enzyme) Undamaged Granules / Field Damaged Granules / Field % Damaged (DIA)... 

A dough prepared from 500 g wheat flour (type 550), 12 g glucono-delta-lactone, 10 g salt and ca. 270 ml of tap water was baked for 30 min at 220°C. 

Chin, N.L., and Campbell, G.M. (2005). Dough aeration and rheology. II. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough, J. Sci. Food Agriculture 85 2194-2202. 

Other important emulsifiers are monoglycerides and stearoyl-lactylates. These have different functionalities and effects (Table 3.38) and their use depends on legislation, flour types and consumer preference for differing bread types. 

Wolt, M.J. and d Appolonia, B.L. Factors involved in the stability of frozen dough II. The effects of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chem., 61, 213,1984. 

Hansen, A. and Hansen, B. 1994a. Influence of wheat flour type on the production of flavour compounds in wheat sourdoughs. J. Cereal Sci. 19, 185-190. 

Salovaara, H. and Valjakka, T. 1987. The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread. Int. J. Food Sci. Technol. 22, 591-597. 

FIG. 16 Typical shape of a compression curve for household wheat flour (type 405) (from Ehlermann and Schubert, 1987). 

Hongsprabhas, P. and Dit-udom-po, S. 2006. Influence of flour type on mechanical properties of calcium-induced egg albumen-flour composite gel. International Journal of Food Engineering 2(1), article 2. 

TABLE 3.12 MFI of HDPE filled with 50% (w/w) of various wood flour types [130]... 

Resin mixture Filler Melamine and phenolic Wood flour = type Cellulose = type... 

Capuano, E., Ferrigno, A., Acampa, L, Serpen, A., A ar, O. Q., Gokmen, V, et al. 2009. Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Res. Int. 42 1295-1302. 

Flour acidity (ml of O.lmol/1 NaOH/lOg, titrated in the presence of phenolphthalein) depends upon the extraction rate of the flour and ranges between 2.0ml/g (flour type 450) and 5.5 ml/g (flour t)fpe 1800). Too low acidity often reflects poorly aged flour. Acidity above 7.0 suggests microbial spoilage. 

Bread dough is prepared by mixing water and flour (70 30 w/w). Water upttike, which depends on flour type, predetermines most of the subsequent reactions. A high water upttike favors the mobility of all the constituents involved in reactions, e. g., enzymatic degradation of starch into reducing sugars (Fig. 15.43). 

The vitamins of the B group are lost to different extents during baking. In white bread, the losses amount to 20% (flour type 550)—50% (flour type 1150) of thiamine, 6-14% of riboflavin and 0-15% of pyridoxine. 

Fig. 5. Farinograms of doughs Control I (prepared with flour type I) and LAB I (prepared with flour type I and L, brevis preferment). (Koceva Komlenic et al. 2010).

---