Flour Quality Introduction Table 7. 1 shows typical proportions of flour streams e: In the milling of cereals by the gradual reduc. (expressed as percentages of the wheat)from well-equipped and well-adjusted mill in the U. K on system(see Ch 6), flour is produced by every making flours of fairly low ash yield. The ash machine in the break scratch and reduction systems of the normal mill-flow. The stock fed yield of the individual flour streams is also shown Flour streams with the lowest ash yield (e. g in terms of proportions of endosperm, embryo group l in Table 7. 1)may be described as'patent and bran contained in it, and the region of the four. Those from the end of the milling process grain from which the endosperm is derived with high ash yield are called 'low-grade' in the and each machine flour is correspondingly distinc- TABLE 7.1 tive in respect of baking quality, colour and Typical Proportions and Ash Yields of Flour Streams granularity, contents of fibre and nutrients, and the amount of ash it yields upon incineration Proportions Ash yield ( of feed(%, d.m.) By far the most abundant four consumed in Flour streams to I Bk the industrialized world is derived from wheat because of this, and the unique versatility ofGroup 1:High Grade 12.0-21.00.350.38 wheaten flour, the majority of this chapter is devoted to it. flours from other cereals are ABC 14.0-17 70-100.380.47 35400.350 given some In the U.K. today there are no recognized Group 2: Middle Grade 2.5-7.50.390.70 standards for flour grades: each miller makes his E grades according to customers requirements, and 1.3-3.00.75-1,47 exercises his skill in maintaining regularity of 1.5-2.50.500.72 II Bk 1.5-3.00.53-0 quality for any particular grade iiI Bk bran finisher four 0.02.50.70-1,00 0.00.70.700.90 I Bk Coarse Midds 3.06.00.500.82 Flour grades II Bk Coarse Midd 1.5-3.50.700 25-300.700.80 If the flour streams from all the machines in Group 3: Low grade the break, scratch and reduction systems are B2 blended together in their rational proportions,F 1.2-2.50.40-0.45 0.7-1.20.58-1.3 the resulting four is known as ' straight-run H 0.61.2 grade. Other grades are produced by selecting 0.5-0.70.882.25 and blending particular four streams, frequently IV Bk finisher flour 0.0-1.01.50-2.0 on the basis of their ash yield or grade colour Total group 3 80-2. measures of their non-endosperm tissue content)7 Flour Quality Introduction Table 7.1 shows typical proportions of flour streams (expressed as percentages of the wheat) from a well-equipped and well-adjusted mill in the U.K. yield of the individual flour streams is also shown. Flour streams with the lowest ash yield (e.g. group 1 in Table 7.1) may be described as ‘patent’ flour. Those from the end of the milling process In the milling of cereals by the gradual reduc￾machine in the break, scratch and reduction systems of the normal mill-flow. The stock fed to each grinding stage is distinctive in composition - in terms of proportions of endosperm, embryo grain from which the endosperm is derived - and each machine flour is correspondingly distinc￾tive in respect of baking quality, colour and granularity, contents of fibre and nutrients, and the amount of ash it yields upon incineration. By far the most abundant flour consumed in the industrialized world is derived from wheat; because of this, and the unique versatility of wheaten flour, the majority of this chapter is ti’n system (see Ch’ 6), flour is produced by every making flours of fairly low ash yield. The ash and bran contained in it, and the region of the with high ash yield are called ~l~~-~~~d~’ in the TABLE 7.1 Typical Proportions and Ash Yields of Flour Streams Proportions Ash yield (% of feed (%, d.m.) Flour streams Group 1: High Grade to I Bk) A 12 .O-2 1.0 0.35-0.38 B 14.0-17.0 0.35-0.38 C 7.0-10 0.38-0.47 3540 0.35-0.40 devoted to it. Flours from other cereals are however given some consideration. In the U.K. today there are no recognized Total group 1 Group 2: Middle Grade D 2.5-7.5 0.39-0.70 standards for flour grades: each miller makes his E 1.7-2.1 0.45-0.89 grades according to customer’s requirements, and G 1.3-3.0 0.75-1.47 I Bk 1.5-2.5 0.50-0.72 II Bk quality for any particular grade. I11 Bk 0.0-1.5 0.70-1.00 I11 Bk bran finisher flour 0.0-2.5 0.70-1.00 X (Scratch) 0.0-0.7 0.70-0.90 I Bk Coarse Midds 3.0-6.0 0.50-0.82 Flour grades I1 Bk Coarse Midds 1.5-3.5 0.70-0.84 1.5-3.0 0.53-0.69 exercises his skill in maintaining regularity of Total Group 2 25-30 0.70-0.80 If the flour streams from all the machines in Group 3: Low grade the break, scratch and reduction systems are B2 1.2-2.5 0.40-0.45 the resulting flour is known as ‘straight-run H 0.6-1.2 0.60-1.53 0.5-0.7 0.88-2.25 2.04.0 1.00-2.00 and blending particular flour streams, frequently IV Bk finisher flour 0.0-1.0 1.50-2.00 0.0-1.0 1.00-2.50 8-10 1.80-2.3 blended together in their rational proportions, F 0.7-1.2 0.58-1.35 J Iv Bk v Bk grade’. Other grades are produced by selecting on the basis of their ash yield or grade colour (measures of their non-endosperm tissue content). Total Group 3 170