3. Composition of Commercial Flour
4. Wheat Nutrition
5. Wheat and Flour Testing
6. Specifying “Quality” Flour
7. Products from Hard Wheat Flour
8. Products from Soft Wheat Flour
9. Pasta, Noodle, and Breakfast Cereal Products
Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market.
Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats.
Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists.
Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary.
This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt.
Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook
With this book, you will be able to:
- Quickly orient yourself and colleagues to the latest research on wheat flour
- Swiftly troubleshoot costly issues related to flour quality and food production
- Develop a range of consistent, superior products that include wheat flour
Product Developers, Quality Assurance Staff, Purchasing Agents, Production Personnel, Plant Managers and Supervisors, Teachers and Students, Suppliers, Technical Sales Representatives, Engineers, Microbiologists, Food Scientists, Nutritionists
- 30th September 2016
- eBook ISBN:
Specialty: Bakery and Global Food Technology Education: PhD, Grain Science, Kansas State University
William A. Atwell, Cargill (Retired), Minneapolis, Minnesota, U.S.A.; Adjunct Assistant Professor, Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, U.S.A.
Specialty: Plant-Based Research and Technology Education: BS, Food Science, University of Idaho; MS, Food Science and Technology, University of Idaho; PhD, Grain Science and Industry, Kansas State University
Senior Manager, R&D, Bay State Milling, Minneapolis, MN