16 Biscuit, cookie and cracker manufacturing manuals Wheat varies in its quality as a result of variety, farming practice and climatic conditions. To a certain extent the flour miller can select a wheat to make a flour of desired properties but the conditions in the mill also affect the flour produced. It is possible to make satisfactory biscuits from most types of wheat flour but differences in protein content and moisture, in particular, affect the consistency of the dough so variations in flour quality are of great concern to biscuit makers. It is not yet possible to define precisely the quality components of flour required for particular biscuits and it is alse not possible for flour millers to consistently match, exactly, suggested requirements. Thus, our main aim in terms of flour quality is to have flour with consistent character from load to load throughout the year. 4.2 Wheat flour 4.2.1 Types of wheat flour The wheat endosperm is a mass of starch grains in a Upon milling this breaks down into a mixture com protein particles, individual starch grains and conglomerations of In order to achieve efficient milling the wheat moisture content must be controlled carefully. The resulting flour normally has moisture content of between 13% and 15%. An average moisture content for biscuit flour is 14% but it is almost impossible for the flour miller to control the moisture content to better than +0.5%. when a dough is made with water, both the starch and the protein absorb moisture and mechanical action in the mixer on the hydrated protein forms a viscoelastic mass, a rubbery material, known as gluten Gluten is essential for the production of leavened baked goods and this is what sets wheat flour apart from nearly all other flours. Gluten quality varies in different flours from being very extensible(it can be pull out a long way before breaking) to being very inextensible or short and also being more or less elastic(it will return to its original state after being stretched). The protein content and the quality of the gluten in flour is dependent on the type of wheat used Wheat varieties sown in the spring in hotter climates than northern Europe, tend to produce hard grains with high protein contents that give elastic but inextensible gluten. These are known as hard wheats and they produce what is termed strong flour. It is16 Biscuit, cookie and cracker manufacturing manuals Wheat varies in its quality as a result of variety, farming practice and climatic conditions. To a certain extent the flour miller can select a wheat to make a flour of desired properties but the conditions in the mill also affect the flour produced. It is possible to make satisfactory biscuits from most types of wheat flour but differences in protein content and moisture, in particular, affect the consistency of the dough so variations in flour quality are of great concern to biscuit makers. It is not yet possible to define precisely the quality components of flour required for particular biscuits and it is also not possible for flour millers to consistently match, exactly, suggested requirements. Thus, our main aim in terms of flour quality is to have flour with consistent character from load to load throughout the year. 4.2 Wheat flour 4.2.1 Types of wheat flour The wheat endosperm is a mass of starch grains in a protein matrix. Upon milling this breaks down into a mixture composed of fine protein particles, individual starch grains and conglomerations of both. In order to achieve efficient milling the wheat moisture content must be controlled carefully. The resulting flour normally has a moisture content of between 13% and 15%. An average moisture content for biscuit flour is 14% but it is almost impossible for the flour miller to control the moisture content to better than _+OS%. When a dough is made with water, both the starch and the protein absorb moisture and mechanical action in the mixer on the hydrated protein forms a viscoelastic mass, a rubbery material, known as gluten. Gluten is essential for the production of leavened baked goods and this is what sets wheat flour apart from nearly all other flours. Gluten quality varies in different flours from being very extensible (it can be pull out a long way before breaking) to being very inextensible or short, and also being more or less elastic (it will return to its original state after being stretched). The protein content and the quality of the gluten in flour is dependent on the type of wheat used. Wheat varieties sown in the spring in hotter climates than northern Europe, tend to produce hard grains with high protein contents that give elastic but inextensible gluten. These are known as hard wheats and they produce what is termed strong flour. It is