Showing posts from November, 2017

Dough and Gluten Strength Tests

1.Glutomatic Wet gluten content is determined by washing the flour or ground wheat sample with a salt solution to remove the starch and other solubles from the sample. The residue remaining after washing is the wet gluten. During centrifugation, the gluten is forced through a sieve. The percentage of gluten remaining on the sieve is defined as the Gluten Index, which is an indication of gluten strength. A high gluten index indicates strong gluten. Wet gluten content results are expressed as a percentage on a 14% moisture basis; for example, 35% for high protein, strong gluten wheat or 23% for low protein, weak gluten wheat.
The wet gluten test provides information on the quantity and estimates the quality of gluten in wheat or flour samples. Gluten is responsible for the elasticity and extensibility characteristics of flour dough. Wet gluten reflects protein content and is a common flour specification required by end-users in the food industry.
2.Farinograph The farinograph determines …

Physical Test for Wheat and Flour

Flour Color Analysis Flour color is determined by measuring the whiteness of a flour sample with the Minolta Chroma Meter. Flour color results are reported in terms of 3-dimensional color values based on the following rating scale: L* value                               whiteness                           100 white                  0 black
a* value                               positive values                  +60 red color          negative values                – 60 green color
b* value                              positive values                  +60 yellow color         negative values                – 60 blue color
The color values of a typical white flour, for example, are: L* value +92.5 whiteness a* value –2.4 green color b* value +6.9 yellow color
Flour color often affects the color of the finished product and is therefore one of many flour specifications required by end-users. Generally speaking, a bright white color flour is more desirable for many products.
Single Kernel Chara…

Canadian Wheat

1.CWRS  (Canada Western Red Spring) CWRS is a hard wheat with high protein content that is highly regarded for its superior milling and baking quality. It is the most widely grown wheat class in Western Canada, accounting for about 70% of annual production. Recently registered varieties in the CWRS class build on its reputation for protein strength, good milling characteristics and overall end-product quality.
Milling and Flour Properties Three milling grades available at various guaranteed protein levelsKernels have high test weightsHigh flour milling yields with low protein lossesBright flour colourStrong but mellow gluten strength resulting in dough with good balance of elasticity and extensibilityHigher water absorption compared to Canada Prairie Spring Red (CPSR) and Canada Western Red Winter (CWRW)Ideal for blending with wheats that have low protein content or gluten strength
Baking Applications Ideal for the production of high-volume pan breadsEqually versatile in the production …

Basic Test for Wheat and Flour

The wheat and flour tests described in this section are standardized testing procedures commonly used for quality control purposes. Results from these tests have a direct relationship to finished product quality. Wheat and flour specifications are communications between buyers and sellers. These specifications are requirements for particular wheat and flour characteristics. To meet these specifications, wheat and flour quality testing is necessary. Specifications for moisture content, ash content, protein content, and falling number are determined with basic tests. Physical tests included in this blog are conducted to determine flour color and wheat kernel characteristics specified by wheat processors. The laboratory milling test is used to evaluate the milling performance of wheat and to produce flour for otherlaboratory tests. Wheat and flour specifications often require specialized testing to determine how flour will perform during processing. Several tests evaluate dough and glut…


WHEAT GRADE TESTS Wheat grades reflect the physical quality and condition of a sample and thus may indicate the general suitability for milling. The U.S. grade for a sample is determined by measurement of such factors as test weight, damaged kernels, foreign material, shrunken and broken kernels and wheat of contrasting classes. All numeric factors other than test weight are reported as a percentage by weight of the sample. Grade determining factors include: TEST WEIGHT is a measure of the density of the sample and may be an indicator of milling yield and the general condition of the sample, as problems during growing season or at harvest often reduce test weight.DAMAGED KERNELS are kernels which may be undesirable for milling because of disease, insect activity, frost or sprout damage, etc.FOREIGN MATERIAL is any material other than wheat that remains after dockage is removed. Because foreign material may not be removed by normal cleaning equipment, it may have an adverse effect on m…

Soft Red Winter (US Wheat Associates 2017 Crop Quality Report)

By : US Wheat Associates
ABOUT SRW WHEAT Low protein content, soft endosperm, red bran, weak gluten. Used in pastries, cakes, cookies, crackers, pretzels and flat breads. Can also be used for blending.

270 Samples Collected from elevators in 18  reporting areas.
Great Plains Analytical Laboratory in Kansas City, MO, collected the samples and conducted the quality analyses.
Test weight, moisture, protein, thousand kernel weight, wheat ash and falling number were determined on each sample. The remaining tests were determined on 18 composite samples. Results were weighted by estimated production for each reporting area and combined into Composite, East Coast and Gulf Port averages. Gulf Port States and East Coast states are highlighted on the map on page 39. The survey was expanded this year to include Alabama and Tennessee. The methods are described in the Analysis Methods section of this blog.
WEATHER AND HARVEST Soft red winter wheat (SRW) is grown over a wide area of eastern United Stat…