num_pages: 134
description: 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, New Product DevelopersQuality Assurance PersonnelPurchasing AgentsProduction PersonnelPlant Managers and SupervisorsTeachersStudentsSuppliersTechnical Sales RepresentativesEngineersMicrobiologistsFood ScientistsTable of ContentsChapter 1: WheatHistorical 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 ProducerChapter 2: MillingHistorical Perspective; Wheat Sourcing; Dry Milling; Process; Products; Milling of Soft Wheat, Hard Wheat, and Durum; Flour Storage; Wet Milling; Factors Important to the MillerChapter 3: Composition of Commercial FlourFundamental Protein; Starch; Nonstarchy Polysaccharides; Lipids; Functionality of the Flour Gluten; Starch; Other Components; Flour Amylases; Proteases; Lipase and Lipoxygenase; Pentosanases; Phytase; Polyphenol Oxidase; Flour Enrichment; Oxidants; Reducing agents; Chlorination; Bleaching agents; Malt; Nutritional AspectsChapter 4: Wheat and Flour TestingTests Exclusive to Test Weight; Thousand-Kernel Weight; Kernel Hardness; Flour Yield; Color Pekar color (slick) test; Agtron color test; Odor Test; Basic Moisture; Ash; Protein; pH; Enrichment Detection; Semolina Granulation; Flour Performance Farinograph; Mixograph; Extensigraph; Alveograph; Gluten Washing Tests; Alkaline Water Retention
language: English
title: Wheat Flour Handbook
titlecomplete: Wheat Flour Handbook (Eagan Press Ingredient Handbook Series)
ratings_count: 3
publisher: Amer Assn of Cereal Chemists