Flour Bleaching What is flour bleaching? Flour bleaching is a chemical treatment that removes yellow xanthophyll and other pigments from milled grains to produce whiter, finer-grain flour suitable for high ratio cakes, cookies and quick breads.1 Commercially-used flour bleaching agents include: Chlorine gas Chlorine dioxide Nitrogen dioxide Calcium and benzoyl peroxides Azodicarbonamide [...]
Benzoyl Peroxide What is Benzoyl Peroxide? Benzoyl peroxide is an ingredient added to flour in small quantities for oxidizing carotenoid pigments in the flour. This leads to the whitening or bleaching of the flour, which is part of the usual treatment performed on flour at the mill. Benzoyl peroxide is the main [...]
Roller Milling Also known as flour milling What is roller milling? Roller milling is one of many methods used to produce flour. It is a process used to separate the anatomical parts of grain kernels—like the bran, aleurone layers, germ and endosperm—and grind them down into fine flour particles. The flour is [...]
The falling number test measures enzyme activity in flour. Falling Number Test What is the falling number (FN) test? The Hagberg Falling Number test, originally developed in Sweden, is used to measure the enzyme activity in flour. The FN of a flour is related to the amount and activity of [...]
Particle size helps with quality control for milling flour. Particle Size What is particle size? Also known as granularity, particle size is a quality control parameter of a cereal flour after it is milled. The particle size of granular materials is commonly referred to as diameter, which is usually measured [...]
GlutoPeak is a quick tool for testing the quality of gluten GlutoPeak What is GlutoPeak? GlutoPeak, a quick tool for testing the quality of gluten, it is a key quality and performance indicator in the breadmaking industry. This analysis helps bakery scientists and technicians to: Fingerprint the quality of wheat [...]
Rapid Visco Analysis What is a Rapid Visco Analysis? An Rapid Visco Analysis (RVA) is a quick, amylographic physical assessment of cereal-based products. This test is performed by the Rapid Visco Analyzer, which is a rotational (stirring) rheometer that measures apparent viscosity of starch-containing suspensions, and flour/water mixtures under variable and controlled heating [...]
All flours have the same amounts of gluten, right? Wrong. The level of gluten varies greatly between different types of flour. You can tell how much gluten is in your flour by looking at how much protein is in your flour. How do you do this? All flour mills produce Certificates of Analysis (COA). [...]
Azodicarbonamide (ADA) is used as a whitening agent in cereal flour and as a dough conditioner in bread baking.1 Introduced by Wallace and Tiernan INC. for use with plastics and rubber, ADA was approved for use as a food additive by U.S. Food and Drug Administration in 1962. In response to consumer health concerns, Subway [...]
Rye Flour What is Rye Flour? Rye flour is produced by the milling of rye grain. Various types of flour produced through various degrees of purification (removal of outer bran coating) and degree of grinding. Perhaps the most famous product made with rye flour is pumpernickel bread, a yeast-leavened bread made with [...]
