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Handouts for flour milling presentation given at NECI October 23rd, 2008
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Flour Power
Tod BrambleKing Arthur Flour
US Wheat Production(1866-2008)
0
500
1000
1500
2000
2500
3000
Mil
lio
ns
of
Bu
shel
s
1866 = 170 mil bu
2008: 2.4 billion bu
Acres of Wheat Planted
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10
20
30
40
50
60
70
80
90
Acr
es P
lan
ted
(m
illi
on
)
1866: 15.4 mil acres2008: 56.6 mill acres
Yield per Acre
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5
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35
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45
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Yie
ld (
bu
/ a
cre)
1866: 11 bu/acre
2008: 43.5 bu/acre
1945: 16.4 bu/acre
History
• First Cultivation: 12000 years ago.
• Iraq, Iran, Jordan.• Free threshing, kernels
remain attached.• Spreads to Ethiopia,
Great Britain, Spain: 5000 years ago.
• Winter wheat is brought to the US by Russian Menonites in 1874.
US Wheat By Class
Wheat Classes
Description:
• Hard/Soft• Color
– Red or White
• Growth Habit:– Winter or Spring
Classes:• Hard Red Winter
(HRW) - blue
• Hard Red Spring (HRS) - yellow
• Soft Red Winter (SRW) - red
• Hard White Winter (HWW) - green
• Endosperm:– 85% – Energy source– Starch -> Flour
• Bran– 12.5%– protection– Fiber
• Germ– 2.5%– Future wheat plant– Oils
Milling Process
• Cleaning• Tempering
– Accentuates the differences between the 3 parts of the kernel.
• Milling - “Gradual Reduction”– Grind – Sift – Separate– Repeat– Blend
• Flour
Flour Attributes
• Protein– An estimate of the amount of gluten forming protein
content.• Ash
– An estimate of the amount of bran in the flour.• Falling Number
– A measure of a flour’s enzymatic activity– 350 seconds + : low enzymatic activity– 250 sec +/- 30: suitable of yeast leavened bread
• Farinograph– A description of the type of dough the flour will make
upon being mixed with water.
Flour Types• All Purpose
– 10.5% – 11.5% protein, .50 ash– Suitable for a wide range of products including cookies, scones, muffins, and
some breads.• Bread
– 11.7 – 12.7% protein, .50 ash– Suitable for breads, too strong for muffins, scones, etc.
• Hi-Gluten– 14% protein, .52 ash– A very strong flour used for hard rolls, bagels, pizza.
• Whole Wheat– 13% protein, 1.5 ash– Contains all parts of the kernel good for bread.
• Pastry– 9% protein, .45 ash
• Cake– 8% protein, .35 ash, bleached