Protein wheat flour

M Menkovska, Y Pomeranz, GL Lookhart, MD Shogren. Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential. Cereal Chem 65 198-201, 1988. 

Comparative study of amino acid composition of commercial samples of a high-protein and a low protein and a low-protein wheat flour. Contribs. Boyce Thompson Inst., 18, 477 (1957). With R. H. Mandl. 

Figure 5. Cumulative MWDs of the high protein wheat flour control and an extruded sample (G39).

Protein Protein Wheat flour Cary Model 14 prism-grating monochromator, reflectance Kjeldahl calculated from ingredients 19... 

Chem. Descrip. Whey protein, wheat flour, methylcellulose, xanthan gum, albumin, guar gum... 

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. 

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). 

When compared to whole meal rye flour (280 kcal/1160 kJ) and to wheat flour (320 kcal/1320 kJ), phloem powder (140 kcal/580 kJ) contains approximately 50% less energy. As is typical for all flours, phloem powder also contains a low amount of fat (total amount 2.3 g/100 g). The protein content of phloem is only 2.5 g (per 100 g), whereas the respective amount in whole meal rye flour is 8.8 g and in wheat flour 12.1 g. The content of carbohydrates in phloem ( 30 g/100 g) is about 50% less than in rye (55 g) and wheat flours (59 g). The relatively low energy, protein and carbohydrate content of phloem when compared with commonly used flours, is related to its high content of different fiber. Detailed nutritional data for phloem and phloem breads used in our trial are presented in Table 14.1. 

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. 

Wafer Flour. Wafer flour is a type of biscuit flour with the same basic specification of low protein soft wheat flour with a low starch damage. Once again the required dough property is extensibility. The only differences are that if the protein is too low the wafer will be too soft to handle, and if the protein is too high the wafer will be too hard. The other important property is a resistance to gluten separation. Wafer flours are likely to be brown. 

These products are made by adding protein to flour. While whey protein, soya protein, casein and yeast can be used the protein normally employed is pure vital wheat gluten. 

Pretzels are made from a very stiff dough that is made from a low protein soft wheat flour, e.g. one made from a soft white winter wheat. The water level would be only 38 42%, with 0.25% yeast and 1% shortening, 1 % salt and 1 % dry malt. The dough would be mixed in a Z blade mixer and then left to prove for up to 4 hours. 

Wafers are normally made from a low to medium protein soft wheat flour. Too high a protein flour produces too hard a wafer. Conversely, too low a protein content will give very fragile wafers. 

Figure 4. Protein content (%) of sugar cookies prepared from defatted peanut, soybean, and cowpea flours at 0, 10, 20, and 30% wheat flour replacement levels. Reproduced with permission from Ref. 3. Copyright 1978, American Association of Cereal Chemists.

The protein efficiency ratio (PER) of field pea flours is considerably less than that of casein (1.46 vs. 2.50), and somewhat less than that of soy flour (1.81). However, composites of wheat flour and pea or rice and pea (50% of the protein from each source) had PER s of 2 or more (22). Thus, supplementation of cereals with pea flour results in improvement of protein quality. 

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. 

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