18 Biscuit, cookie and cracker manufacturing manuals There are some flours which have the germ particles returned to The germ is rich in fat and vitamins. The embryo is also rich in lipase, the fat splitting enzyme, so to ensure that the germ does not become rancid too quickly the germ is normally heat treated to destroy the enzyme before it is returned to the flour a typical germ enriched flour is Hovis. It is much more expensive than other flours but is nutritionally superi a character of flour that is of great importance to bakers is the water absorption. This is a measure of the amount of water that is needed to produce a flour and water dough of a given consistency. There are a number of factors that determine the water absorption of a flour. These include Flour moisture content; the damper the flour the less extra water is needed to make a given dough Protein content; the higher the protein the more water is required Damaged starch content. The starch in flour is present mostly as minute oval grains with a structural film around them to maintain their shape and integrity. During milling some of these grains become mechanically damaged and in this state the grains will absorb much more water than the undamaged ones. There typically much more damaged starch in flour milled from hard heat than from soft wheat. It is possible for the miller to change the amount of starch that is damaged by adjusting the ressure of the grinding but it is very difficult for him or her te increase significantly the amount of damaged starch in soft wheat flours Flour particle size distribution. The water absorption is higher in our with a fine particle size than a coarse flour just because of the surface area factor. It should be mentioned, however that it is a complicated procedure for a miller to change the particle size range of the flour he or she makes so it is normal that all the flour from a particular mill has a similar particle size range irrespective of the type of wheat milled. Thus, the mill products with which biscuit makers may be flour 10.5-14.5% protein m flour 8.5-10.5% protein flour less than 8.5% protein, wholemeal flour, 99% extraction18 Biscuit, cookie and cracker manufacturing manuals There are some flours which have the germ particles returned to it. The germ is rich in fat and vitamins. The embryo is also rich in lipase, the fat splitting enzyme, so to ensure that the germ does not become rancid too quickly the germ is normally heat treated to destroy the enzyme before it is returned to the flour. A typical germ￾enriched flour is ‘Hovis’. It is much more expensive than other flours but is nutritionally superior. A character of flour that is of great importance to bakers is the water absorption. This is a measure of the amount of water that is needed to produce a flour and water dough of a given consistency. There are a number of factors that determine the water absorption of a flour. These include: Flour moisture content; the damper the flour the less extra water is needed to make a given dough. Protein content; the higher the protein the more water is required. Damaged starch content. The starch in flour is present mostly as minute oval grains with a structural film around them to maintain their shape and integrity. During milling some of these grains become mechanically damaged and in this state the grains will absorb much more water than the undamaged ones. There is typically much more damaged starch in flour milled from hard wheat than from soft wheat. It is possible for the miller to change the amount of starch that is damaged by adjusting the pressure of the grinding but it is very difficult for him or her to increase significantly the amount of damaged starch in soft wheat flours. Flour particle size distribution. The water absorption is higher in flour with a fine particle size than a coarse flour just because of the surface area factor. It should be mentioned, however, that it is a complicated procedure for a miller to change the particle size range of the flour he or she makes so it is normal that all the flour from a particular mill has a similar particle size range irrespective of the type of wheat milled. Thus, the mill products with which biscuit makers may be concerned are: strong flour 10514.5% protein, medium flour 8510.5% protein, weak flour less than 8.5% protein, wholemeal flour, 99% extraction