Wheat and wheat flour. Gluten content

2007 ◽  
Keyword(s):  
Wheat Flour ◽  
Gluten Content

The chemistry of the strength of wheat flour

1922 ◽  
Vol 12 (3) ◽  
pp. 231-243 ◽  
Author(s):  
Herbert Ernest Woodman
Keyword(s):  
Carbon Dioxide ◽  
Wheat Flour ◽  
Size And Shape ◽  
Gluten Content ◽  
Water Holding

It is well known that different flours vary enormously in respect of the size and shape of loaf they yield on baking. The factor which determines the quality of flour in this connection has been termed “strength” and the latter has been denned as “the capacity of flour for making large well-piled loaves”(1).Many views have been held from time to time regarding the explanation of flour strength from the chemical standpoint. The earliest view was that strength was determined by the gluten content of the flour, which by virtue of its tenacity was able to retain in the bread the carbon dioxide produced as a result of the activity of the yeast. Many cases, however, were investigated where flours possessing a high gluten content were not so strong as a flour with a low content of gluten. Furthermore, no accepted regularity has been found to exist between the strength of flours and the water-holding or gas retaining capacity of their glutens.

scholarly journals Rapid method for wheat flour aging

2018 ◽  
Vol 80 (2) ◽  
pp. 195-199
Author(s):  
V. V. Nazarova ◽  
I. B. Bondarenko ◽  
O. L. Zhdanova
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Technological Properties ◽  
Electrical Capacitance ◽  
High Quality ◽  
Stabilization Time ◽  
Gluten Content ◽  
Flour Sample ◽  
Mathematical Equations ◽  
The Relationship

Freshly milled wheat flour made from high quality grain gives a low quality bread, especially in the processing of the newly harvested grain. The flour acquires requisite technological properties only after a certain amount of time, which is called flour aging. The strength of wheat flour increases with aging as well as the bread volume, but it takes a lot of time. The main reason behind the increase in strength of the aged wheat flour is change in physical properties of the gluten. The goal of current research is to determine the relationship between stabilization time of wheat flour capacitance and gluten content. The method is based on determining the electrical capacitance of the flour sample which is stabilized depending on gluten content of the flour and correlated with flour aging time. The method involves the use of 15 wheat flour samples with gluten content in the range of 23.0–32.0% and moisture content up to 15.0%. The proposed method allows to use mathematical equations to determine the time of flour aging depending on the gluten content.

scholarly journals Effect of wheat flour with different quality in the process of making flour products

2020 ◽  
Vol 11 ◽  
pp. 6
Author(s):  
Ang Zhang
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Water Solubility ◽  
Starch Content ◽  
Expansion Rate ◽  
Radial Expansion ◽  
Gluten Content ◽  
Gluten Index ◽  
Total Starch

All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

Development of technology for producing flour with improved characteristics

2021 ◽  
pp. 661-664
Author(s):  
A.K. Kozminykh ◽  
T.V. Sukhinina ◽  
O.V. Bobyleva
Keyword(s):  
Wheat Flour ◽  
Composite Flour ◽  
Baked Goods ◽  
Gluten Content ◽  
Improved Characteristics

The article discusses the ways to improve wheat flour, including by adding coconut flour, which can reduce the gluten content and increase the amount of fiber, as well as improve the taste of baked goods made from this composite flour.

scholarly journals Rheological properties and the energetic value of wheat flour substituted by different shares of white and brown rice flour

2011 ◽  
Vol 17 (3) ◽  
pp. 349-357 ◽  
Author(s):  
Nada Nikolic ◽  
Jelena Dodic ◽  
Mirjana Mitrovc ◽  
Miodrag Lazic
Keyword(s):  
Cluster Analysis ◽  
Water Absorption ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Brown Rice ◽  
Rice Flour ◽  
Gluten Content ◽  
Brown Rice Flour ◽  
Cake Baking

In order to produce dough with a lower gluten content, more enriched with the rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w) were investigated in this paper. The water absorption in wheat-rice flour mixtures was less and decreased to 53.5 % and 54.0 % along with the increase of the white and the brown rice flour share, respectively, than in wheat flour, where it was 58.8%, In the dough made from rice flour a gluten network had thinner filaments, about 2 and 1 ?m in width for white and brown rice flour, respectively, compared to those in the dough from wheat flour only, where it was about 7 ?m. The dough from rice flour had almost twice as higher gelatinization maximum as the gelatinization maximum of the wheat flour only. The energetic values of the dough from rice flour were smaller than the energetic value of the wheat flour, for only 1.32%. Based on Cluster analysis, the white or brown rice flour share of 20% was pointed out.

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