Wheat starch damage

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. 

The demand for authentic French bread is obviously a sign of greater cosmopolitanism fuelled by increased foreign travel. The commonest. British attempts at an authentic French loaf are made from flour milled in Britain using French wheat. The requirement to mill with a very low starch damage is not achievable in some British bread flour mills. 

The same functions used in agriculture can be applied to processed foods. In baked goods, wheat gluten, various additives, starch damage, and water absorption are just some of the parameters measured [21-24]. Dairy products are also important and often analyzed by NIR. Moisture, fat, protein, lactose, lactic acid, and ash are common analytes in the dairy industry [25-28]. 

Figure 8.1.1 shows that the first point of NIR analysis in a typical mill is for the testing of wheat at intake. This was the first application of NIR in the flour milling industry. In addition, automated systems based on whole-grain NIR are available for the control of wheat blending. The next opportunity for a control system would be in the reduction system. Here, an NIR measurement of flour starch damage would provide the opportunity (not yet realized) to implement a feedback control of the... 

B. G. Osborne, T. Feam, J. Blakeney. On line monitoring of flour starch damage by NIR. QWCRC Report No. 16, Quality Wheat Cooperative Research Centre, North Ryde, NSW 2113, Australia, 1998. 

Reduction system Name of the milling rolls used after break rolls in wheat milling operations. The reduction rolls are smooth and usually rotate at a differential speed of 1.5 1 or less. These rolls gradually reduce the particle size of middlings into flour, minimizing starch damage. Most mills contain from 8 to 12 reduction roll units. 

Wheat <Dairy products> starch, protein, moisture, ash, hardness, damaged starch, a-amylase activity, amino add, color value, ratio of contaminated bran, bread making quality, discrimination of cultivar... 

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