23 Protein related problems in the cereal industry.

William A. Atwell. Pillsbury Technology Center, Minneapolis, MN 55414.

Every year a great deal of money is spent and a great deal of time is focused on assuring the effects of wheat crop changes on the milling and baking industries are minimized. The primary issue associated with flour and its use is consistency, not “quality” (however defined). During a problematic change, millers may have difficulty meeting the specifications of their customers with respect to properties such as absorption, mix time, tolerance to overmixing, or alpha amylase activity. Processors, in turn, must constantly be adjusting to produce a consistent, quality product. Variation in wheat proteins between and during crop years impacts a number of issues in modern high speed baking operations including variable mixing characteristics, dough and batter rheological fluctuations; final product texture, appearance and flavor; and shelf life. These recurring problems are caused by structural protein variation or variation of a critical enzyme. The processor is often left with no alternative but to formulate with additives or to employ some other “fix.” Nature is a major source of the variation observed and although there may be no solution to date, easing the transition through a crop change can be effected through thorough and frequent communication.