Wheat flours

This material varies in character according to the kind of wheat and the method of manufacture. For example, the soft wheat flour produced in the USA has a milling yield of 80%, contains 8.8% alubumen, 88.6% carbohydrate, 1,4% fatty material, 0.5% cellulose, 0.7% ash and the effective heat of combustion value is 339 Real per 100 g (J.Ozaki, Y. Sakurai and N.Watanabe Handbook of manufacturing confectionery, p.31 

As a combustion agent it generates a combustion heat of about 800 kcal per 1 kg of mixture of wheat flour and potassium chlorate this value is the largest compared to other materials such as milk sugar, cane sugar and dextrine etc. 

Generally wheat flour contains about 14% of moisture. 

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A nation of one biUion people, China is traditionally regarded as a rice-eating nation. But China grows almost as much wheat as the United States and buys and uses more wheat than any other country in the world. Each person in China on the average consumes 180 lb of wheat every year, mosdy in the form of noodles. The average American eats only about 116 lb of wheat flour per year in all types of wheat-based products. Some nations have much higher per capita consumption, up to 300 lb of wheat per year per person (46—48). 

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... 

From Wheat to Flour, Wheat Flour Institute, Chicago, lU., 1965. 

The primary adhesive used ia hardwood plywood is urea—formaldehyde (UF) mixed with wheat flour as an extender to improve spreadabiUty, reduce penetration, and provide dry-out resistance. A catalyst may also be added to UF resias to speed the cure or to cause the UF to cure. Scavengers also may be added to reduce formaldehyde emissions from finished panels. If more water-resistance is requited using a UF bond, small amounts of melamine maybe added, producing a melamine—urea—formaldehyde (MUF) adhesive. 

The first pet food, a baked mixture of meat, vegetables, and wheat flour, was produced in the late 1800s. Early canned dog foods were composed mostly of meat from horses or dead stock. In the 1950s, high quaUty, nutritionally balanced, oven-baked, and pelleted dog foods became popular with dog owners and provided the most economical and satisfactory sources of dog nutrition. The extmsion process for pet foods was developed in 1954 and by 1957 extmded dog food had become the nation s leading dry pet food. 

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). 

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). 

In gluing, the adhesive must not saturate veneers or wood chips, but must remain in the glue line on the surface of the chips or between the pHes. The adhesives are generally of high viscosity so that they remain in the glue line. Thickeners and extenders, such as powdered pecan shells and wheat flour, are often used. 

Certain cereal grains, especiaUy wheat and rye, contain hemicelluloselike arabinoxylans [9040-27-1], commonly caUed pentosans. Wheat flour pentosans are divided into two types water-soluble and water-insoluble arabinoxylans, which respectively constitute - 1.1 1.6% and 0.4—0.7% of the total flour. These polysaccharides have functional roles in dough development and baking performance. The water-soluble wheat-flour arabinoxylans consist of a (1 — 4)-linked chain of P-D-xylopyranosyl units substituted at 0-2 and/or 0-3 with single-unit a-L-arabinofuranosyl units. Preparations from each source consist of a family of molecules of various molecular weights and xyl ara ratios. 

A neutral bacterial endoprotease can be used to weaken the gluten in wheat flour, if necessary, or to provide the plastic properties required ia a dough used for biscuits. 

Benzoyl peroxide is used as a bleaching agent in wheat flour, but its more familiar use is as a powerful acne medication that can lay claim to the following benefits ... 

Wheat flour typically becomes white by means of normal oxidation in air during a few weeks of storage. To speed up the process, manufacturers use benzoyl peroxide as a bleaching agent. Sulfur dioxide is a reducing bleaching agent that is used to preserve dried fruits. 

The substitution pattern of arabinosyl side chains in AX from cereal flours and bran, based on the structural analysis of ohgomer fragments produced by xylan-degrading enzymes of known mode of action, was described by several authors [60-63], and various structural models were created [39,60]. fii a recent study [64] on the fine structure of wheat flour AX, a method was... 

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