Wheat Flour Properties

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). 

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. 

It will be clear from the above that the optimum types of oxidising materials are those of highest density and dense forms of ammonium nitrate are always used. The combustibles can be dense also, although it is sometimes necessary to add at least a proportion of the combustible in an absorbent form to ensure adequate sensitiveness. Wheat flour may be regarded as typical of a dense combustible woodmeal is a useful and cheap combustible of intermediate properties. 

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. 

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. 

In this paper, we will explore the measurement of and the basis for the cohesive and elastic properties of a commonly used component of foods that excels in these characteristics, wheat gluten. Gluten constitutes from 10 to 16% of wheat flour, from which it may be separated by Martin, batter, or Raisio processes (2, 3). The separated wheat gluten is 70 to 80% protein, of which 85% is insoluble in saline solution. We shall also seek to correlate some of the basic concepts developed in studies of gluten to other protein systems, such as those of soybean protein isolates and concentrates. 

Beuchat (60) investigated the performance of enzyme-hydrolyzed defatted peanut flour in a cookie formula. Flour slurries were treated with pepsin at pH 2.0, bromelain at pH 4.5, and trypsin at pH 7.6. After readjustment to pH 6.9, materials were freeze-dried, pulverized (60-mesh), and then substituted for wheat flour at 5, 15, and 25%. Adjustment of peanut flour to pH 2.0, as well as treatment with pepsin at this pH, greatly improved the handling characteristics of dough in which these flours were incorporated. Use of peanut flours treated at pH 4.5, with or without bromelain, and at pH 7.6, with or without trypsin, improved handling properties of cookie dough. These doughs did not tend to crumble... 

RB Gupta, IL Batey, F MacRitchie. Relationship between protein composition and functional properties of wheat flours. Cereal Chem 69 125-131, 1992. 

Caballero, P.A., Bonet, A., Rosell, C.M., Gomez, M. 2005. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. J Cereal Sci 42(1) 93-100. 

Tseng, C.S., Lai, H.M. 2002. Physicochemical properties of wheat flour dough modified by microbial transglutaminase. J Food Sci 67 750-755. 

Wieser, H., Kieffer, R. 2001. Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale. J Cereal Sci 34 19-27. 

Because wheat flour, which comprises 70-75% starch, accounts for >95% of the dry solids in Oriental noodles, it is not surprising that the quality of noodles varies with starch properties.534 Quality differences of Chinese yellow noodles produced from Australian and US wheats are attributable to their starch properties.535 The water-holding capacity of starch was strongly correlated with the viscoelastic properties of Japanese noodles.536 Numerous researchers have provided evidence that moderately high swelling wheat starch in flour is important to the quality of Japanese salt noodles.313,534,537-549 By contrast, wheat flours with low-swelling starch are preferred for alkaline noodles in Japan.550... 

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