How to Optimize Flour Quality

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Topics in Western Markets. Consumer’s View • Health (obesity, heart health, blood pressure) • Convenience • Clean Label • Gluten (Celiac Disease) • Salt Reduction • Whole grain and Natural Fibers • Food Safety – Mycotoxins/Contaminants 4 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Topics in Emerging Markets. Producer and Consumer Views • Grain Prices – Availability • Supply Chain – Logistics (Losses/wastes) • Quality of Raw Materials • Import Restrictions - Legislation: Processing of local raw materials (Cassava) • Malnutrition – Hidden Hunger 5 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Page 1 and 2: Flour Optimization. IAOM Abu Dhabi,
Page 3: Grain Quality The Challenge of the
Page 7 and 8: Bread dough is a water swollen syst
Page 9 and 10: Attrition Flours for Higher Water A
Page 11 and 12: Attrition Flours. System comparison
Page 13 and 14: Attrition Flours. Increase of water
Page 15 and 16: [ml/100g] bread Specific Volume Att
Page 17 and 18: Attrition Flours for Higher Water A
Page 19 and 20: Wheat Protein Content for Different
Page 21 and 22: Formulations Gluten Replacement Ing
Page 23 and 24: Specific Volume - Texture Gluten Re
Page 25 and 26: Food Security Policies to substitut
Page 27 and 28: [ml/100g] bread Specific Volume Vol
Page 29 and 30: Product Applications Bread with Cas
Page 31 and 32: Summary Optimization of Flour Quali

How to Optimize Flour Quality

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