Wheat meal and flourMeal and flour can be made from various grains, including wheat, rye, oats, corn, rice and barley. The most commonly used grain is wheat.
Written by
Wouter Burggraaf
Monday 25 July 2016
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The wheat grain consists for 85% of endosperm (flour body), 13% bran (various layers) and 2% germ.
The chemical composition of the wheat grain is:
59% carbohydrates (starches and sugars)
14% moisture
13% protein
10% of dietary fiber
2% fat
2% minerals
Different types of meal and flour can be produced from wheat grains. The criteria for flour is that it can only contain the endosperm; meal also consist of bran parts. Whole meal has a very coarse structure, because it contains the entire husk of the grain, namely the bran. In contrast, Super Patent flour is of a very fine structure, containing only the endosperm. The similarities between the different types of flour is the fact that the germ is always removed. This is due to the fact that the high fat content of the germ speeds up the oxidative spoiling, resulting in a rancid smell and flavor.
The flour quality, and especially the protein content, is determining for its applications. For instance, flour with a low protein content (below 10%) is suitable for use in confectionery products, such as biscuit, and cake. Flour with a protein content of between 10 and 15% is suitable for use in bread. An even higher protein content (higher than 15%) is used in the production of rusk.
The protein content of the flour is determined by the degree of grinding. The core of the grain contains the most proteins; towards the outside of the grain, the protein contents becomes gradually lower. The husk layers virtually do not contain any protein. The higher the degree of milling, the higher the protein content of the meal. The skin layers contain virtually no more protein. So the higher the degree of milling, the higher the protein content of the flour.
Written by
Wouter Burggraaf
Monday 25 July 2016
Share on LinkedIn
The wheat grain consists for 85% of endosperm (flour body), 13% bran (various layers) and 2% germ.
The chemical composition of the wheat grain is:
59% carbohydrates (starches and sugars)
14% moisture
13% protein
10% of dietary fiber
2% fat
2% minerals
Different types of meal and flour can be produced from wheat grains. The criteria for flour is that it can only contain the endosperm; meal also consist of bran parts. Whole meal has a very coarse structure, because it contains the entire husk of the grain, namely the bran. In contrast, Super Patent flour is of a very fine structure, containing only the endosperm. The similarities between the different types of flour is the fact that the germ is always removed. This is due to the fact that the high fat content of the germ speeds up the oxidative spoiling, resulting in a rancid smell and flavor.
The flour quality, and especially the protein content, is determining for its applications. For instance, flour with a low protein content (below 10%) is suitable for use in confectionery products, such as biscuit, and cake. Flour with a protein content of between 10 and 15% is suitable for use in bread. An even higher protein content (higher than 15%) is used in the production of rusk.
The protein content of the flour is determined by the degree of grinding. The core of the grain contains the most proteins; towards the outside of the grain, the protein contents becomes gradually lower. The husk layers virtually do not contain any protein. The higher the degree of milling, the higher the protein content of the meal. The skin layers contain virtually no more protein. So the higher the degree of milling, the higher the protein content of the flour.
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Wheat meal and flour
Meal and flour can be made from various grains, including wheat, rye, oats, corn, rice and barley. The most commonly used grain is wheat.
Written by
Wouter Burggraaf
Monday 25 July 2016
Share on LinkedIn
The wheat grain consists for 85% of endosperm (flour body), 13% bran (various layers) and 2% germ.
The chemical composition of the wheat grain is:
59% carbohydrates (starches and sugars)
14% moisture
13% protein
10% of dietary fiber
2% fat
2% minerals
Different types of meal and flour can be produced from wheat grains. The criteria for flour is that it can only contain the endosperm; meal also consist of bran parts. Whole meal has a very coarse structure, because it contains the entire husk of the grain, namely the bran. In contrast, Super Patent flour is of a very fine structure, containing only the endosperm. The similarities between the different types of flour is the fact that the germ is always removed. This is due to the fact that the high fat content of the germ speeds up the oxidative spoiling, resulting in a rancid smell and flavor.
The flour quality, and especially the protein content, is determining for its applications. For instance, flour with a low protein content (below 10%) is suitable for use in confectionery products, such as biscuit, and cake. Flour with a protein content of between 10 and 15% is suitable for use in bread. An even higher protein content (higher than 15%) is used in the production of rusk.
The protein content of the flour is determined by the degree of grinding. The core of the grain contains the most proteins; towards the outside of the grain, the protein contents becomes gradually lower. The husk layers virtually do not contain any protein. The higher the degree of milling, the higher the protein content of the meal. The skin layers contain virtually no more protein. So the higher the degree of milling, the higher the protein content of the flour.