Starch wheat flour

Liquorice is a slightly unusual example of a starch gel instead of separating the starch, wheat flour is used directly. It is also a product where brown sugars and treacle are used. Liquorice paste is typically made from treacle, wheat flour, liquorice extract and caramel. Caramel in this context means the brown colour produced from sugar and not a form of toffee. Industrial caramel is made by the action of ammonium hydroxide on a carbohydrate, typically glucose syrup. The resulting product is not well defined chemically, and for this reason its use is recommended to be limited to 0.2% maximum. 

Foods high ia sucrose, proteia, or starch (qv) tend to biad water less firmly and must be dried to a low moisture content to obtain microbial StabiHty. For example, grain and wheat flour can support mold growth at moisture contents above 15% (wet basis) and thus are stored at moisture contents below 14%. Stored grains and oil seeds must be kept at a water activity below 0.65 because certain molds can release aflatoxias as they grow. Aflatoxins are potent carciaogens (see Food toxicants, naturally occurring). 

Starch is a major component of almost all baked products. It most commonly is incorporated into products in the form of wheat flour but various forms of nearly pure starch such as corn flour (maize starch), wheat starch and potato starch are occasionally used. 

It should be appreciated that a high level of starch damage is not essential in bread. French bread is made from soft wheat flour with a low starch damage. Starch damage is generally undesirable in biscuits. In biscuits the product is cooked to a very low moisture content so binding in water is undesirable. 

Some bread flour mills have difficulty in making a low starch damage soft wheat flour, a job that the mill was not intended for. This is probably why some millers do not make biscuit flours, leaving them as a niche product for the smaller milling companies. 

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. 

All of these loaves will have been made from French soft wheat flour without the use of fat or soy flour. This flour will have been milled with a low starch damage from varieties of French soft wheat grown for bead making. 

A product resembling bread can be made using 75% of wheat flour and 25% of flour milled from extruded rice. The importance of extruding the rice is that some at least of the starch would have gelatinised. 

Liu, Q., Gu, Z., Donner, E., Tetlow, L, Ernes, M. (2007b). Investigation of digestibility in vitro and physicochemical properties of A- and B- type starch from soft and hard wheat flour. Cereal Chemistry, 84, 15-21. 

Com starch (comi) 7 wheat flour 4 sugar, powdered 9.6 methyl methacrylate polymer 6.3 cellulose acetate >10 magnesium, milled, 7.7 and aluminum, atomized, 2.5 (Refs 6 10)... 

The protocol developed by Holm et al. (1986) was evaluated by analysis of starch content in wheat starch, white wheat flour, whole-grain wheat, and industrially processed wheat products. The major advantage of this protocol over the Basic Protocol is its reduced cost. The chemicals for the reagent preparations and the enzymes are purchased directly from the companies that produce them. The original method did not include RS3 (resistant starch) in its quantitation. A DMSO treatment step has been added (step 4) to solve this problem. 

Besides examining-, the starch granules it is sometimes necessary, e.g. in mixtures of wheat and rye flours, and more particularly when it is desired to ascertain if a rye flour contains also wheat flour—where the granules do not differ sufficiently to allow of their certain detection—to make use of certain other elements present, namely, fragments of cortical tissue (bran) and hairs, the structure of which varies in different cereals. 

Glidine, a commercial diabetic food which is prepared from wheat flour and contains over go per cent of protein, may be used as a satisfactory source of glutamic acid. If this is used, it is not necessary to wash in order to remove the starch. From 1130 g. of this material, by hydrolyzing with 2500 cc. of concentrated hydrochloric acid and working up as before, 275-285 g. of glutamic acid hydrochloride may be obtained. Usually, the product from glidine is more difficult to decolorize. It has been found that an ether extraction of the hydrolysis mixture, after removal of the melanin, improves the color of the final product. 

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