Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas. So controlling the quality of this key ingredient is essential. It's quality related to breadmaking performance is usually determined by: Protein content: Protein quantity in the wheat kernel is mainly dependent on cultivar, soil type, soil nutrients and crop climate [...]
Flour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to share it with the next generation. In this episode of BAKED in Science, [...]
Particle Size Index Also known as endosperm mechanical resistance to particle size reduction What is the Particle Size Index? The particle size index (PSI) is an indicator of wheat milling and baking performance associated with wheat kernel hardness and flour granularity. The hardness of the wheat kernel has tremendous implications in its [...]
Extraction Rate What is the Extraction Rate? Extraction rate (ER) is the amount of white flour that is extracted from a given weight of clean and conditioned wheat. It’s expressed as a percentage of the wheat entering the first break rolls in a roller milling system. Aside from size reduction and standardization, [...]
SDmatic Also known as as starch damage measurement/analysis What is SDmatic? The SDmatic is a tool for measuring the content of damaged starch in flour (refined or whole grain) or starch samples. It is a key test for bakeries interested in controlling the level of starch damage and its impact on baking [...]
Milling Also known as Grinding What is milling? Milling is a unit operation that transforms solid particles into smaller ones by applying forces such as shear, compression, friction, collision or impact. Milling processes can be used for making flour or for extracting gluten and starch (wet milling) from grains and cereals. In [...]
Ash in Flour What is ash in flour? Ash is the mineral or inorganic material in flour. The ash content of any flour is affected primarily by the ash content of the wheat from which it was milled, and its milling extraction rate: the amount of flour obtained from wheat after milling, [...]
Hammer Milling What is Hammer Milling? Hammer milling, utilized for size reduction, is favored for its high productivity and flexibility in grinding a wide range of products. In the cereal processing industry, hammer milling is used to transform whole kernels into flours. Unlike roller milling, which makes use of compression and shear [...]
Pin Milling What is Pin Milling? Pin milling is a size-reduction technology often used as an auxiliary grinding mechanism in flour mills and analytical laboratories. Pin mills use metal disks fitted with pins to efficiently and quickly break up materials.1 Compared to roller mills, pin mills offer the milling industry a means [...]
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 [...]
