Grades of Flour

Flour of course is the main ingredient in baked goods. Flour is normally supplied to meet a specification. In some cases the specification is very wide or it is very tight. Some specifications ensure that the flour is fit for making a specific product, e.g. bread. 

Most millers supply a range of flours to bakers. Some millers specialise in producing niche products. A typical range of bread flours would look as follows. 

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Fuss g ger, m. pedestrian. geleok, n. ankle joint. gestell, n. pedestal, base, foot. glatte, /. black, impure litharge, -mehl, n. the lowest grade of flour, -note, / footnote, -pfund, n. foot pound, -puder, m. foot powder, -punkt, m. (Math.) foot (Aetron.) nadir base. -teppich, m. carpet, rug. -wurzel, /. tarsus, -zehe, /. toe. -zylinder, m. cylinder with a base. 

Kem-mehl, n. best grade of flour, firsts, -membran, /. nuclear membrane, -milch, /. buttermilk. 

ADD methods needed a baker s grade flour of 12% protein, the sort of flour that would be used in a bulk fermentation process rather than that a CBP process would use. This is exactly the sort of flour that a small baker would use for a bulk fermentation process. Thus both processes could be used with the same grade of flour. 

If the addition is made at the flour mill this grade of flour can be supplied directly to the bakery for use. This solution suits the large plant bakery and the domestic baker. Adding a concentrate to a mix derived from a bag of baker s flour is a solution that suits a small baker or a supermarket in-store bakery. There is then no need to stock an extra grade of flour for a product that will probably have a small sale. 

The four fundamental constituents of bread are flour, water, salt and yeast. AH bread contains these and most bread contains one or more of a long list of substances known as bread improvers. The quantity of these four fundamental constituents used by all bread-makers is about the Bame. The manufacture of yeast has become so standardized that the product is uniform, giving the same results from day to day and year to year. The grading of flour is perfected to the extent that standard brands of flour can be counted on to give satisfactory results although there iB some variation which becomes important when bread is made on a large scale. The water of different localities makes considerable difference in bread. 

Grades of Flour Test Baking Kinds of Flours Enriched Flour Nutritional Value of Wheat Wheat Products and Uses... 

GRADES OF FLOUR TEST BAKING. The highest quality flour is known as patent flour. 

In other parts of the world, plywood adhesive fillers are obtained from local sources and may be quite different than those used in North America. In Southeast Asia, banana flour is quite important. In Europe, calcium carbonate (chalk) is often used. Nearly any fibrous material or fine particulate material capable of forming a functionally stable suspension can be made to work if the formulator is sufficiently skillful. However, the mix formulator will be very specific about the type and grade of filler to be used in a particular mix. Substitutions may lead to serious gluing problems. 

Unlike the other tests in this section the grade colour is not a performance test but is a test of the whiteness of flour. The Kent-Jones and Martin colour grade is measured by comparing the reflecting power of a dispersion of flour in water with a standard reference surface. A few patent flours give a negative colour grade, which merely indicates that they are whiter than the reference. 

A flour sample is weighed then mixed with water for a standard time and poured into a glass cuvette. The cuvette is inserted into the instrument, which moves into the measurement position and takes the reflectance reading. The results appear on a LED display and are printed out. The instrument is calibrated with an internal ceramic tile and standardised using a national standard flour. The normal range of flour grades is -5 to +18. 

This determination is Of importance in judging Of the grade of a flour, since the proportion of ash increases in passing from superior to inferior flours. 

High-grade patent flour, which is pure endosperm, has an ash content of 0.30 to 0.35 percent, whereas whole wheat meal may have an ash content from 1.35 to 1.80 percent. 

Refined sesame oil is the salad oil grade of sesame oil. It is the most common type of sesame oil consumed worldwide except in the Orient. Sesame seeds are cleaned and cooked before oil extraction with expeller. Cmde sesame oil is refined by alkali-refining, bleaching, and deodorization to obtain the refined sesame oil (Figure 9). Sesame cake from oil extraction with expeller may still contain 18 22% of residual oil (54). It is often extracted with solvent or pressed again to obtain more oil. The desolventized sesame cake can then be processed into food grade sesame flour if the dehulled sesame seed is used. If the seed coats are not removed, the sesame cake can only be used as feedstuff because it contains undesirable constituents. The dehulling process will be discussed later. 

An excellent grade of sulfur is the very fine dusting type sold st nurseries, rden-supply houses, etc. as a pesticide This nearly white flour Is both cheap and excellent It la to be preferred to the "flowers of sulfur" sold in drugstores at higher cost, althou this yellower type will serve the purpose ... 

Fused silica flour is produced Irom electrically fused Si02 by iron free grinding followed by air separation. As an option, it may be coated with silane. Quarzwerke GmbH treats flour with amino and epoxysilanes. Denki Kagaku Kogyo Co., Ltd. manufactures spherical grades of fused amorphous silica. 

Branberger, C., pp. 68-76. Effect of the Art of Milling and Grade of Wheat Flour on its Quality. 

The grade of the flour (contamination of endosperm with bran). 

Kaye, W., and Devaney, R. G. 1952. An automatic relative transmission attachment for the Beckman Model DV Spectrophotometer. J. Opt. Soc. Amer. 42, 567. Kent-Jones, D. W. 1952. Measurement of flour color as affected by grade. Trans. Am. Assoc. Cereal Chemists 10, 61. 

Kent-Jones, D. W., Amos, A. J., and Martin, W. 1650. Experiments in the photoelectric recording of flour grade by measurement of reflecting power. Analyst 76, 133. 

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