Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG

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Acknowledgements Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality Version 2 provides an introduction to the analysis of wheat and flour in a clear and concise format. Basic information is presented on standardized testing procedures for wheat and flour quality characteristics as well as dough properties. Results from these tests are explained and applied to processing performance an product quality. Laboratory testing of a variety of wheat-based finished products is also included. The finished product formulations and processes described are laboratory testing protocols that are used to evaluate flour quality. They are model systems that may be used to predict commercial production for common uses of wheat flour worldwide. This publication is is the result of a USDA Market Access Program grant made available to the International Grains Program at Kansas State University, in cooperation with the Wheat Marketing Center, Inc. and the Northern Crops Institute by the Market Access Program (MAP) Committee of the North American Export Grain Association (NAEGA). Writing and producing this site is a joint project with many people contributing. • David Shelton, Executive Director, of the Wheat Marketing Center, Inc. for the vision of writing and coordinating the book from which this website developed. • Gary Martin, President and CEO of NAEGA for providing direction and arranging financial assistance for this project. • The leadership and technical staff of Wheat Marketing Center, Inc and the Northern Crop Institute for cooperating and contributing to this project. • US Wheat Associates and the USDA Federal Grain Inspection Service for contributing content included in section 2 and photographs to enhance many sections of this project. • Photographer Burt Peterson for his remarkable ability to capture the essence of a technical process in a single photo frame. • The Wheat Foods Council for granting permission to use its photos and diagrams to enhance the material.
Section 1: NAEGA Contract Terms North American Export Grain Association, Inc. No. 2 ...................................................2
Page 1: Wheat and Flour Testing Methods: A
Page 5 and 6: Section 2: Overview of U.S. Wheat I
Page 7 and 8: Wheat Production, Distribution, and
Page 9 and 10: Federal Grain Inspection Service Th
Page 11 and 12: All of these efforts are being take
Page 13 and 14: Automated Scale Systems Grain eleva
Page 15 and 16: Looking for Live Infestation the wh
Page 17 and 18: Foreign Material Foreign material i
Page 19 and 20: Protein can be specified by the buy
Page 21 and 22: Uniform Inspection Plan (Cu-Sum) An
Page 23 and 24: Official U.S. Standards For Wheat G
Page 25 and 26: (iii) Red Spring wheat. Hard Red Sp
Page 27 and 28: Grades and Grade Requirements for M
Page 29 and 30: 250 Grams Shrunken & Broken Kernels
Page 31 and 32: Section 3: Wheat and Milling Tests
Page 33 and 34: Ash Content Method 1. A sample of f
Page 35 and 36: Falling Number Method 1. A 7-gram s
Page 37 and 38: Sedimentation Method 1. A small sam
Page 39 and 40: Single-Kernel Characterization Syst
Page 41 and 42: laboratories to evaluate commercial
Page 43 and 44: Sifter Purifier Sifter Bran and Sho
Page 45 and 46: Falling Number Method 1. A 7-gram s
Page 47 and 48: Farinograph Method 1. A flour sampl
Page 49 and 50: Extensigraph Method Preparation 1.
Page 51 and 52: Alveograph Method 1. A sample of 25
Page 53 and 54:
Mixograph Method 1. A sample of 35
Page 55 and 56:
Glutomatic Method 1. A 10-gram samp
Page 57 and 58:
Sprouted Wheat Flour Sound Wheat Fl
Page 59 and 60:
Solvent Retention Capacity (SRC) Me
Page 61 and 62:
Pan Bread Formula Flour* 100 grams
Page 63 and 64:
Hearth Bread Baguette Pre-ferment D
Page 65 and 66:
Extruded Pasta Formula Semolina* 10
Page 67 and 68:
Asian Noodle Color Analysis One met
Page 69 and 70:
Sponge Cake Formula Flour* 100 gram
Page 72:
1. This publication was produced wi
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