Wheat Flour Handbook 

By William A. Atwell 

 
“…brings together essential information that is currently unavailable in a single source…clearly written text filled with many easy-to-use tables and illustrations…everyone from new product developers to technical sales personnel will find answers to wheat flour questions in this one-stop, practical ingredient handbook.”
-- Carbohydrate Polymers

Item No: 2725x 

©2001; 8" x 10" softcover; 144 pages; 36 black and white illustrations; 17 black and white photographs; 14 tables; 1 pound; ISBN 978-1-891127-25-0

$79.00 Price
$71.10 Member Price


Wheat Flour is the tenth title in the Eagan Press Ingredient Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language.

Wheat Flour explains the basics about flour and provides practical advice relating to its uses in foods. The author gives special attention to the functionality of this ingredient in product applications. Easy-to-use tables and illustrations are provided in Flour making technical topics understandable to a broader audience.

Eagan Press Handbooks are valuable reference tools for a wide range of professionals, including:

  • New Product Developers
  • Quality Assurance Personnel
  • Purchasing Agents
  • Production Personnel
  • Plant Managers and Supervisors
  • Teachers
  • Students
  • Suppliers
  • Technical Sales Representatives
  • Engineers
  • Microbiologists
  • Food Scientists
Chapter 1

Wheat

Historical Perspective
Wheat Types
Growth Regions
General Uses
Kernel Structure
Germination and Growth
Wheat Production Problems
World Wheat Production and Marketing
Logistics
Wheat Standards
Wheat Storage Factor
Important to the Wheat Producer


Chapter 2

Milling

Historical Perspective
Wheat Sourcing
Dry Milling
Process
Products
Milling of Soft Wheat, Hard Wheat, and Durum
Flour Storage
Wet Milling
Factors Important to the Miller


Chapter 3

Composition of Commercial Flour

Fundamental Composition

Protein
Starch
Nonstarchy Polysaccharides
Lipids

Functionality of the Flour components

Gluten
Starch
Other Components

Flour Enzymes

Amylases
Proteases
Lipase and Lipoxygenase
Pentosanases
Phytase
Polyphenol Oxidase

Flour Additives

Enrichment
Oxidants
Reducing agents
Chlorination
Bleaching agents
Malt
Nutritional Aspects

Chapter 4

Wheat and Flour Testing

Tests Exclusive to Wheat

Test Weight
Thousand-Kernel Weight
Kernel Hardness
Flour Yield

Color Tests

Pekar color (slick) test
Agtron color test
Odor Test

Basic Analyses

Moisture
Ash
Protein
pH
Enrichment Detection
Semolina Granulation

Flour Performance Test

Farinograph
Mixograph
Extensigraph
Alveograph
Gluten Washing Tests
Alkaline Water Retention

“…brings together essential information that is currently unavailable in a single source…clearly written text filled with many easy-to-use tables and illustrations…everyone from new product developers to technical sales personnel will find answers to wheat flour questions in this one-stop, practical ingredient handbook.”
-- Carbohydrate Polymers

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