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Whole weet2/13/2024 ![]() ![]() Commission Regulation NO 1881/2006 setting maximum levels for certain contaminants in foodstuffs. CFR Code of Federal Regulations Title 21, Part 137 Cereal Flours and Related Products. US Department of Health and Human Services. 2 nd ed., American Association of Cereal Chemists, Inc (AACC), 2016. Whole Grains: Processing, Product Development, and Nutritional Aspects. How Baking Works: Exploring The Fundamentals Of Baking Science. However, the physical and chemical parameters of the flours are regulated by each nation. The European Union has established a regulation for health related issues such as: contaminants, pesticides, heavy metals, mycotoxins and additives. This regulation dictates the quality parameters, labeling and analysis techniques. ![]() Whole wheat flour is considered GRAS by the FDA in CFR Title 21 Part 137: Cereal Flours and Related Products. Increase resting time for liquid absorption.Blend ¼ or ½ parts of whole wheat flour with one part of bread flour for similar tasting baked goods.Addition of 1 teaspoon ( ~5 g) of liquid per cup of flour (120 g) due to bran’s high water absorption.1,3 Considerations when working with whole wheat flour: 1 Baked goods made with whole wheat flour often have shorter shelf life than their white flour counterparts, due to its higher oil content. However, the products will have a denser crumb, darker color and richer flavor than regular wheat flour. Whole wheat flour can be used in the manufacture of a variety of baked goods, like bread, cookies, crackers, and tortillas. Packaging: flour is packed in plastic bags, paper bags or sacks for transportation.Heating: the bran fraction is heated before recombination in order to inactive lipases.Grinding: kernels pass through several roller mills to reduce their size, the reduced fractions obtained from the different grinding stages are later recombined.Conditioning: water is added up to a moisture content of 12-14% to soften the grain for easier grinding.Blending: to maintain consistent seasonal quality, several wheat varieties are combined for the optimum blend.Debranning: removal of the most external layer of the bran for safety precautions associated with bran attached impurities.Cleaning: removal of impurities (other grains, branches, rocks, etc) using a combination of air currents and sieves. ![]() Whole wheat flour is produced commercially by the following process: 1,2 It is also a good source of proteins, carbohydrates and fiber, important for digestion. Consumption of WWF-containing baked goods may aid in lowering the risk of heart disease and certain cancers. Whole wheat flour is low in total fat, saturated fat and cholesterol. Whole wheat flour nutritional value per 100g serving is: 3 Nutritional value: high dietary fiber content as well as proteins, minerals and vitamins are responsible for the nutritional value of WWF.WWF can also contribute to Maillard reaction. Color: provides a characteristic brownish color due to the bran’s characteristic pigments.Flavor: provides a richer nutty flavor due to the presence of the bran and germ.Liquid absorption: by absorbing moisture, WWF components such as starch, proteins and pentosans bind up to form a coherent structure in baked goods.Structure builder: provides gluten and starch for the structure of the baked goods.Whole wheat flour has several functions in baked goods: 1 Today, China, India and the US are among the main producers of wheat in the world. The industrial development of whole wheat flours is fairly recent and was driven by the rediscovered health benefits of the bran, germ proteins and dietary fiber. Its domestication started in the Tigris and Euphrates River Valley. Wheat is one of the oldest crops which dates back to the Stone Age. Whole wheat flour is obtained from whole wheat ( Triticum aestivum) kernel.
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