Wheat Flour

Wheat Flour
High protein flour is desirable for some types of baked products, flour of moderate protein content for others, and high starches low protein content flour is desirable for still other baked foods.

The smaller flour particles are higher in proteins; the larger flour particles are higher in starch. Through air classification in a turbomill it is possible to separate flour particles into various size, which can be blended to provide whatever protein or starch content is required by the baker or other users of flour.

Turbomilling developed in the late 1950s, is considered to be significant milling innovation, because only through this process is the variety of blends for different products possible.

In the United States, wheat flour is enriched with the mineral, iron (as a salt). Enrichment with calcium salts is optional for some types of flour but mandatory for enriched, self-rising flour.

Wheat flour is use to make leavened products, such as alimentary pastes (macaroni, spaghetti, noodles, etch. Cake mixes are also prepared with flour, and flour is used for thickening canned and homemade stews, soups gravies and white sauces.

Various breakfast cereal products are made from wheat. Generally, in these products, the wheat is precooked an passed though heated rolls to form flakes.

It may also be shredded, or it may be heated to above the boiling point of water under pressure, with puffed wheat formed when the pressure is released.

Wheat bran may also be produced as flakes. High protein cereals may be produced from wheat together with added wheat starch sugar malt, minerals (such as phosphates), vitamins and other ingredients.

Some wheat flakes are coated with very thin layers of sugar.
Wheat Flour