FLOUR QUALITY In preparing the premixes, the dry ingredients wheat has been denatured it is not suitable for are measured out by automatic measures and breadmaking. The flour may, for many purposes, conveyed, often pneumatically, to a mixing bin, be regarded as impure starch, and is often used mixed, and then entoleted(cf. p. 111) to ensure to replace starch in certain types of adhesives freedom from insect infestation. The fat is then and as a filler for meat products added, and the mixture packaged. If fruit is The bacteriological status of flour for soups is included in the formula, it is generally contained important and requires not >125 total thermo- in a separate cellophane-wrapp kage enclosed philic spores per 10 g, not >50 flat sour spores per in the carton 10 g, not>5 sulphide spoilage organisms per 10 g, hemophilic anaerobic spores in not >3 tubes out of 6 Flour for fermented goods For buns, etc. a breadmaking four is require ermentation time is short; the fat and the sugar Quellmehl in the formula bring about shortening of the Quellmehl or heat-treated starch, is defined gluten maize four or wheat flour of which the starch has undergone hydrothermic(viz. steam)treat Flour for pastry ment resulting in pregelatinization of the starch thereby increasing its swelling capacity by at least A weak, medium strength four is needed for 50% the production of sweet and savoury short pastes Flour strength for puff pastry will vary according Flour for sausage rusk to the processing methods, with rapid processing methods requiring weaker flours than those usee A low protein flour milled from weak wheat in traditional methods of production. In general, such as U. K.-grown Riband, or a low protein air- flours for puff pastry should have low resistance classified fraction is required. Desirable charac- to deformation (e.g. low Brabender resistance teristics are low maltose figure(not >1.4 by Blish values) but reasonable extensibi and Sandstedt method), low alpha-amylase activity (high Falling Number) and high absorbency Flour from steamed whea Flour milled from steamed wheat(stabilized Batter flour flour, in which enzymes have been inactivated) A low protein flour milled from a grist com is produced for use in manufacture of soups( Ch. prising 90%weak British wheat plus 10% strong 7), gravies, crumpets, liquorice and as a thickening wheat is suitable. Alpha-amylase activity should agent. For these purposes, the flour should form be low. Too high a viscosity in the batter caused a thick paste when it is heated with water, and by excessive starch damage is to be avoided, and the paste should retain its consistency for some therefore the proportion of hard wheat in the grist time when heated at 90-95.. The alpha-amylase should be restricte activity of normal(non-steam-treated)flour is granules during the cooking process, resulting in Household flour water-bindi ng capacity and formation of Household flour is used for making puddings thin pastes of low apparent viscosity. The greater cakes, pastry, etc. In the U. K. it is milled from a water-absorbing capacity of the flour from steamed grist consisting predominantly of weak wheats of wheat could also make it a suitable ingredient for low protein, such as British or Western European, canned pet-foods with admixture of up to 20% of strong wheat to As the gluten in the flour from steam-treated promote flowability and good mixing. ExclusionFLOUR QUALITY 179 wheat has been denatured it is not suitable for breadmaking. The flour may, for many purposes, be regarded as impure starch, and is often used to replace starch in certain types of adhesives, and as a filler for meat products. The bacteriological status of flour for soups is important and requires not > 125 total thermo￾philic spores per 10 g, not >50 flat sour spores per 10 g, not >5 sulphide spoilage organisms per 10 g, thermophilic anaerobic spores in not >3 tubes out of 6. Quellmehl Quellmehl or heat-treated starch, is defined as maize flour or wheat flour of which the starch has undergone hydrothermic (vzz. steam) treat￾ment resulting in pregelatinization of the starch thereby increasing its swelling capacity by at least 50%. Flour for sausage rusk A low protein flour milled from weak wheat, such as U.K.-grown Riband, or a low protein air￾classified fraction is required. Desirable charac￾teristics are low maltose figure (not > 1.4 by Blish and Sandstedt method), low alpha-amylase activity (high Falling Number) and high absorbency. Batter flour A low protein flour milled from a grist com￾prising 90% weak British wheat plus 10% strong wheat is suitable. Alpha-amylase activity should be low. Too high a viscosity in the batter caused by excessive starch damage is to be avoided, and therefore the proportion of hard wheat in the grist should be restricted. Household flour Household flour is used for making puddings, cakes, pastry, etc. In the U.K. it is milled from a grist consisting predominantly of weak wheats of low protein, such as British or Western European, with admixture of up to 20% of strong wheat to promote flowability and good mixing. Exclusion In preparing the premixes, the dry ingredients are measured out by automatic measures and conveyed, often pneumatically, to a mixing bin, mixed, and then entoleted (cf. p. 111) to ensure freedom from insect infestation. The fat is then added, and the mixture packaged. If fruit is included in the formula, it is generally contained in a separate cellophane-wrapped package enclosed in the carton. Flour for fermented goods For buns, etc. a breadmaking flour is required. Fermentation time is short; the fat and the sugar in the formula bring about shortening of the gluten. Flour for pastry A weak, medium strength flour is needed for the production of sweet and savoury short pastes. Flour strength for puff pastry will vary according to the processing methods, with rapid processing methods requiring weaker flours than those used in traditional methods of production. In general, flours for puff pastry should have low resistance to deformation (e.g. low Brabender resistance values) but reasonable extensibility. Flour from steamed wheat Flour milled from steamed wheat ('stabilized' flour, in which enzymes have been inactivated) is produced for use in manufacture of soups (Ch. 7), gravies, crumpets, liquorice and as a thickening agent. For these purposes, the flour should form a thick paste when it is heated with water, and the paste should retain its consistency for some time when heated at 9Oo-95"C. The alpha-amylase activity of normal (non-steam-treated) flour is usually high enough to degrade swollen starch granules during the cooking process, resulting in loss of water-binding capacity and formation of thin pastes of low apparent viscosity. The greater water-absorbing capacity of the flour from steamed wheat could also make it a suitable ingredient for canned pet-foods. As the gluten in the flour from steam-treated