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© Copyright 2009 AACC International.
Published January 2009.
Whole wheat flour: Evaluation and specification of attributes important to commercial soft wheat formulations - Part II
D. Gannon. Kraft Foods, Toledo, OH, USA. L. Haynes, J. Zimeri, N. Zhou, B. Zhao, D. Cassone. Kraft Foods, East Hanover, NJ, USA
Gannon, D., Haynes, L., Zimeri, J., Zhou, N., Zhao, B., Cassone, D. 2009. Whole wheat flour: Evaluation and specification of attributes important to commercial soft wheat formulations - Part II. Online. AACC International Cereal Science Knowledge Database
Whole grain ingredients and products, which incorporate all the goodness of the grain, including vitamins, minerals, phytochemicals and complex carbohydrates, offer protection to the consumer against many diseases. However, consumers require excellent eating quality as well. Whole Grain flour ingredient must be functional enough that meaningful levels of whole grain can be assimilated into whole grain products that deliver taste, texture and appearance. Physical properties of whole grain flour ingredient such as solvent sorption, particle size distribution, macroscopic nutrient retention (i.e. fiber) influence baking function and finished product attributes such as color, geometry, and baked moisture loss. Flour ingredient and product freshness/shelf-life must be maintained to assure quality. We discuss the functional attributes of whole grain flour and potential methods to assess whole grain flour quality and conformance in cookies and crackers.
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