Agriculture Reference
In-Depth Information
Chapter 20
Passing the Test on Wheat
End-Use Quality
Andrew S. Ross and Arthur D. Bettge
SUMMARY
available to perform compositional analysis
and grain testing (moisture and protein
content, kernel texture, grain soundness,
ash content, and other components).
(4) Knowing the composition of wheat and
fl our only gives a cereal technologist a fi rst
approximation of the processing potential.
To get a better prediction additional tools
are needed that directly measure, or that
predict, the functional attributes of the
whole material (fl our or dough) or its com-
ponents (gluten, starch, arabinoxylans, etc.).
These tools fall under the broad categories
of starch and fl our paste properties, solvent
retention capacity, and dough testing and
prediction of dough properties.
(5) The fi nal arbiter is the quality of the end
product. We emphasize only the most
general and all-encompassing principles of
end-use testing, a subject that could fi ll an
entire volume on its own.
(6) The newest technologies are highlighted
along with their potentials, fi rst to improve
the process of getting the right wheat to the
right customer and second to improve our
scientifi c understanding of wheat-based
foods and their process intermediates.
(1) The end uses of wheat encompass a mul-
titude of products. For optimum results
each product requires wheat fl our with a
specifi c array of functional properties that
are suitable for the product's processing
and quality needs. The factors that impact
suitability for a chosen end use include
various attributes such as kernel texture,
starch properties, and arguably most
important, gluten composition, which con-
trols subsequent dough properties.
(2) From observing the processing and quality
attributes of the major product sectors it
becomes clear that for each product type
the specifi c array of attributes required
from the wheat fl our is somewhat differ-
ent, either qualitatively (e.g., the larger
emphasis on starch characteristics for
noodles) or quantitatively (e.g., the various
optimum fl our protein concentrations for
the different products).
(3) To optimally match a cultivar or a sample
of wheat with an end use, we fi rst need to
know the abundance of key components and
the milling potential of the grain. Tools are
sympathy with the view that if you want to
know whether a fl our will make a pizza, you
have to make a pizza”
(Catterall and Cauvain
2007).
INTRODUCTION
“There are countless different bakery products
and even more combinations of ingredients,
and if you add to this the possible differences
in the processing then you have an infi nite
combination . . . We
The end uses of wheat encompass a mouthwa-
tering variety of products: pan breads, fl at breads,
therefore
have
some
