Baking & Snack - May 2004 - 118

FLOUR

WHEAT FLOUR FUNDAMENTALS (Continued)
beriberi and pellagra were rare by 1950. Iron is
also a component of flour enrichment, and
calcium supplementation is strongly advised but
not mandatory.
MILLING
Milling's goal is to maximize the yield of flour with
minimal contamination by bran or germ. This is called
the extraction rate. In the past, 72% extraction was
considered a typical rate, but advances in milling
technology have raised this to 75%. The difference is
significant. Flour sells for $8 to $12 per hundredweight
(cwt) while millfeed goes for $2 to $3 per cwt. The
miller maximizes flour yields by using a combination
of roll stands to reduce particle size, purifiers to
separate bran from endosperm chunks and sifter stacks
to segregate materials of various particle sizes.
A typical flour mill employs six sets of break rolls
(spirally grooved rollers that break wheat and large
endosperm chunks into smaller pieces) and six sets of
reduction rolls (smooth rollers that grind purified endosperm pieces into flour). From the sifters associated
with these roll stands, the miller collects numerous
streams of flour. The total flour is called
straight grade, but various streams are
taken from it to make the different types of
flour. For example,
the 50% of

118 / BAKERS PRODUCTION MANUAL / May 2004

streams lowest in ash and protein might be blended
to make "fancy patent" flour. The remaining 45% of
the flour would be sold as "first clear." "Poor second
clear" flour is almost never used for baking; it is sold
to makers of wallpaper paste and similar adhesives.
Ordinary bread flour, called "bakers patent," comprises 90% to 95% of the straight grade flour.
The composition of products of wheat milling varies according to the type of wheat and the extraction
rate. Flour obtained from soft red winter wheat will
have much lower protein content than flour or semolina from durum wheat. Within a given wheat type,
the variations mentioned earlier will result in flours
with differing protein, ash and lipid contents.
The yield of the fractions also varies, depending on the
milling setup and the extraction rate used by the miller;
however, typical distributions might be 75% as flour, 1%
as purified germ, 12%; as bran and 12% as "shorts."
"Red dog" is the flour obtained toward the end of the
milling process. It is a high-protein, high-ash fraction,
made up mostly of aleurone material. It is included in
the "poor second clear" part of the milling chart.

"Shorts" is a stream derived mainly from the sifters
during the break stages of milling. Shorts includes
bran flakes with tightly adhering endosperm, such
that the two portions cannot be efficiently separated.
The shorts stream is usually combined with bran and
germ to make millfeed, sold for animal feed. Some
mills purify germ; the high vitamin content makes it
attractive as a health food component.
FLOUR TYPES
Flours with many different characteristics are
required to accommodate today's broad spectrum of
bakery products.
Hard red winter (HRW) patent flour is used for pan
bread and rolls. Twenty years ago, flour with 10.8%
protein would have been considered unsuitable for
this purpose. Plant breeders have increased the protein
quality in recent cultivars, and this factor, plus advances
in baking technology such as the judicious use of dough
strengtheners and enzymes, allow the successful use of
this flour. HRW flour is also used in laminated doughs
and donuts, often with the admixture of some soft wheat
flour for better final product characteristics.
Hard red spring (HRS) patent flour is used for
hearth bread and rolls and pizza crusts. Its higher
gluten level gives the added strength needed for
these products. HRS flour is also often used in variety
bread, where the presence of non-wheat components
requires more gluten strength.
HRS high-gluten flour is made from high-protein
wheat. It functions as a strengthening flour, added
where the regular patent flour is somewhat weak for
the application.
HRS clear is the traditional flour for use in bagels.
Some bagel makers use a "stuffed" high-gluten flour,
which is HRS high-gluten plus 10% to 20% of clear flour.
Soft red winter (SRW) cookie flour is intended
primarily for the production of cookies. How batter
spreads during baking is an important factor in
cookie production. The baking test for cookie flour
measures the width-to-height ratio - the spread
factor - as a flour quality factor. The alkaline water
retention capacity test for soft wheat flours shows the
best correlation with spread factor. Use of hard wheat
flour or chlorinated soft wheat (cake) flour decreases
the spread factor. If the spread in the bakery is too
great, substitution of 10% to 20% cake flour will
often provide the necessary correction.
SRW cracker flour must have sufficient strength to
give lift to the crackers during baking. It is made either
by starting with soft wheat having a higher protein
content or by selecting the flour remaining after the very
low protein streams (cake flour) have been removed.
SRW cake flour is the low-protein ("fancy short
patent") cut from the soft wheat flour streams.
Chlorination lowers the gelatinization temperature
of the starch, allowing it to swell and increase batter
viscosity at the point during baking where the chemical leavening gases are being released.



Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004

Contents
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