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

Abstract

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.

A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review

“…Wheat flour is the most common ingredient for biscuit production due to its high gluten forming ability. Wheat flour is extracted from the wheat grain by removing the seed coat and the embryo and grinding the endosperm only [26].…”

“…The main components of the wheat flour are starch and protein accounting for 70% and 8% respectively [26]. The minor components are polysaccharides and lipids accounting for 3% and 2% respectively [29].…”

“…The minor components are polysaccharides and lipids accounting for 3% and 2% respectively [29]. The starch content of wheat flour makes up three quarters of its total dry weight that's why it's considered the most abundant component in the flour [26] composed of amylose and amylopectin which soften the crumb [4]. Protein which is mostly found in the endosperm of the wheat grain is the second most abundant component in wheat flour [26].…”

“…The starch content of wheat flour makes up three quarters of its total dry weight that's why it's considered the most abundant component in the flour [26] composed of amylose and amylopectin which soften the crumb [4]. Protein which is mostly found in the endosperm of the wheat grain is the second most abundant component in wheat flour [26]. Proteins in the flour are responsible for the formation of gluten, where its quality depends on the climate and agrarian practices [27].…”

“…Proteins in the flour are responsible for the formation of gluten, where its quality depends on the climate and agrarian practices [27]. During dough kneading, yeast will expand the dough, and form aminoacids and polypeptides which increase the flavor quality of the flour [26]. In addition to protein and starch, wheat flour contains a great amount of phytochemicals (phenolics and tarpenoids) produced by the cells of the wheat grain, which have a beneficial impact on our health [30].…”