Wheat Flour Institute

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

In 1928 the Wheat Flour Institute was formed. It is the educational division of the Millers National Federation. Its basic function is to halt the trend of declining per capita consumption of flour through education and basic product promotion. The Wheat Flour Institute joins bakers and millers, doctors, dentists, nutritionists, educators, research workers, and editors and writers to gain a merited place for bread on America s family table. In 1 year more than 5,000,000 separate pieces of educational literature were distributed by request from the Wheat Flour Institute. These numerous pieces of literature deal with subjects pertaining to the story of wheat and flour, good food, and human nutrition 37-41),... 

To check the accuracy of the analytical procedure, the following Certified Reference Materials (CRMs) were used Peach Leaves, NIST SRM 1547 Tomato Leaves, NIST SRM 1573 Pine Needles, NIST SRM 1575 and Wheat Flour, NIST SRM 1567. All of them are produced by the National Institute of Standards and Technology (NIST Gaithersburg, MD, USA). 

Certified reference materials (CRMs) with certified values for Al available at the time of preparation of this review from the Institute for Reference Materials and Measurements, European Community Joint Research Centre were ground water, an aquatic plant, olive leaves, beech leaves, pine needles, lichen and titanium (http // www.irmm.jrc.be). Non-Al-certified materials available were coals, river sediment, seawater, zinc and zinc alloys and titanium alloy. CRMs with certified values for Al were available from the US National Institute of Standards and Technology (http // www.nist.gov/) for days, coal, coal fly-ash, glasses, limestone, lubricating oil, a met-allo-organic Al, oyster tissue, pine needles, plant leaves, rice and wheat flours and zinc-Al alloys. Bone meal, bovine liver and muscle powder, a milk powder, and urine with non-certified Al values were available. 

Fig. R-20. Besides using rye flour for rye bread, and pumpernickel, rye flour can be substituted for some of the wheat flour in such quickbreads as steamed brown bread, muffins, and gingerbread (as above). (Courtesy, California Foods Research Institute for Cling Peach Advisory Board, San Francisco, Calif.)... 

Economics. No consideration of the literature would be complete without the economic study made by the Food Research Institute of Stanford University (66). The studies are mainly concerned with crops, markets, and economics, and comprise a monumental contribution to the literature of wheat. Some technical papers on wheat in the diet, wheat protein, starch and flour quality, bread staling, utilization of wheat germ, and physical tests of flour quality are included. An index to this series (62) consists of abstracts of the annual reviews and special studies, and a chronological list of the individual issues, and lists, by author and subject, of the special studies. 

Imitation cheeses made from flour Flours (wheat, malted barley, and soy) are the major ingredients of a line of newly developed, dried, imitation cheese products designed for institutional food service. The products contain from 15 to 19% of high quality protein because the flour proteins are complemented by those in the dried buttermilk, dried cheese, and dried whey ingredients. They may be stored at room temperature for up to a year without losing their quality. 

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