« Future of Flour » Un condensé de savoir et d’expérience de terrain : céréales, farine, possibilités d'amélioration
Un vaste compendium regroupant d’importantes informations issues de la pratique, qu’il s’agisse de la qualité des céréales et de la farine ou des améliorants.
Mühlenchemie a vocation à être le partenaire de l'industrie de la meunerie partout dans le monde. Depuis plusieurs décennies, la transmission du savoir-faire est pour nous une mission prioritaire que nous accomplissons de manières très diverses.
Nos clients ont souvent formulé le vœu de pouvoir recourir à un livre facile à comprendre qui expliquerait de manière concise ce que l’on sait aujourd’hui dans le domaine de l’amélioration de la farine et des thématiques voisines. C’est maintenant chose faite : Dr. Lutz Popper, qui dirige notre service de recherche, vient de présenter un ouvrage auquel ont participé plus de 40 spécialistes de tous les horizons.
L'éventail des thèmes traités sur plus de 400 pages est très large. Il va des problèmes de qualité de la farine, qu’ils soient fréquents ou peu connus, à l’étude des marchés et des procédés utilisés dans des pays comme les Etats-Unis, le Canada, l’Australie, la Chine, l’Inde, l’Argentine ou la France. Une large place a été accordée à la détermination de la qualité du blé, suivie d’une présentation détaillée des bases de la rhéologie et de la spectrométrie. Parmi les autres sujets abordés, citons les propriétés du gluten, la farine de seigle, les farines composées et les prémixes ainsi que l’enrichissement et l’amélioration de la farine.
Ainsi a vu le jour un manuel de référence qui permet de trouver rapidement des réponses qualifiées, adaptées aux problèmes rencontrés en pratique. Clairement structurés, les textes sont rédigés dans un langage qui n’est pas accessible qu’aux seuls experts. Au-delà des savoirs acquis sur le terrain par Mühlenchemie, « Future of Flour » présente une bonne vue d’ensemble des activités de l’industrie de la meunerie dans le monde.
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Pour donner aux professionnels intéressés un aperçu du contenu de cet ouvrage, nous publions ici quelques chapitres extraits des différents volets du livre.
Remarque relative au copyright
Le copyright appartient à la société Mühlenchemie GmbH & Co KG. Toute transmission à des tiers est interdite.
Sommaire
(Cet ouvrage n’existe qu’en anglais)
- 1 Questions and Flour Problems
- 1.1 Cultivation, Harvest and Wheat Supply
- 1.2 Varieties and Classes
- 1.3 Milling and Extraction
- 1.4 Flour Components
- 1.5 Colour
- 1.6 Storage (Wheat, Flour, Bread)
- 1.7 Rheology
- 1.8 Spectroscopic Methods
- 1.9 Oxidation
- 1.10 Dosage of Additives
- 1.11 Shelf-Life of Bread
- 1.12 Composite Flours
- 1.13 Ready-Mixed Flour
- 1.14 Durum, Pasta and Noodles
- 1.15 Rye
- 1.16 Baking
- 2 Wheat: More than just a Plant, PDF (378 KB)
- 2.1 Introduction
- 2.2 Wheat Kernel Composition
- 2.3 Wheat Development in the U.S.
- 2.4 Wheat Cultivation and Harvest
- 2.5 Global Significance
- 2.6 Future Trends
- 2.7 New Breeding Technologies in Central Europe
- 2.8 Conclusion
- 2.9 References
- 3 The Milling Process, PDF (120 KB)
- 3.1 Storing
- 3.2 Cleaning
- 3.3 Conditioning
- 3.4 Gristing
- 3.5 Milling
- 3.6 References
- 4 Global Wheat Trade (104 KB)
- 5 Wheat Quality in the United States of America (788 KB)
- 5.1 Introduction
- 5.2 Wheat – Historical Perspective
- 5.3 Wheat – Statistical Perspective
- 5.4 U.S. Grain Grading Standards
- 5.5 U.S. – Six Basic Wheat Classes
- 5.6 Wheat Evaluation Process – Wheat Evaluation For Grade
- 5.7 Evaluation Process – Non Grade Factors in
- 5.8 Evaluation Process – Evaluating Flour, Dough and End Products
- 5.9 U.S. Wheat Grades
- 5.10 Milling Industry Overview
- 5.11 Abbreviations
- 5.12 References
- 6 Canadian Wheat (220 KB)
- 6.1 Introduction
- 6.2 Overview of the Canadian Wheat Quality Assurance System
- 6.3 Wheat Grading and Classification in Canada
- 6.4 Development of New Wheat Varieties in Canada
- 6.5 The Canadian Wheat Variety Registration Process
- 6.6 Western Canadian Wheat Classes
- 6.7 Eastern Canadian Wheat Classes
- 6.8 Future Trends in Grading and Classification of Canadian Wheat
- 6.9 Canadian Wheat Classes and Their Uses
- 6.10 Acknowledgment
- 6.11 Abbreviations
- 6.12 References
- 7 Australian Wheat (192 KB)
- 7.1 The Australian Wheat Industry
- 7.2 Marketing Wheat to the World
- 7.3 Moving Wheat from Paddock to Plate
- 7.4 Australian Wheat Grades
- 7.5 Australian Wheat Varieties
- 7.6 The Growth Cycle
- 7.7 Irrigation
- 7.8 Improved Farming Trends
- 7.9 Wheat Productivity Trends
- 7.10 From Paddock to Port
- 7.11 Australian Wheat Grades and End Use Products
- 7.12 Where Australian Wheat Goes Internationally
- 7.13 Abbreviations
- 8 Chinese Wheat: Current Situation and Prospects (339 KB)
- 8.1 Wheat Production
- 8.2 Wheat Use
- 8.3 Wheat Trade
- 8.4 Wheat Quality
- 8.5 Wheat Standards
- 8.6 Wheat Flour
- 8.7 Wheat Flour Standards
- 9 Quality Characteristics of Indian Wheat (267 KB)
- 9.1 India's Wheat Growing Zones
- 9.2 Wheat Varieties
- 9.3 Cereal Chemistry
- 9.4 Dough Properties of Indian Wheat
- 9.5 Grain Classification
- 9.6 Classes of Indian Wheat
- 9.7 Current Indian Wheat Grading System
- 9.8 References
- 10 Argentinian Wheat (188 KB)
- 10.1 Wheat Growing Areas
- 10.2 Marketing of Wheat
- 10.3 The Market for Flour
- 10.4 Wheat Harvest of 2003
- 10.5 The Problem of Non-Classification of Wheat According to Quality
- 10.6 The Most Common Shortcomings of Argentinian Wheat
- 11 French Wheat Classes (228 KB)
- 11.1 Distribution of varieties in the 2003 harvest
- 11.2 Quality classification
- 11.3 Exports
- 11.4 Abbreviations
- 12 Determining the Baking Quality of Wheat and Rye Flour (576 KB)
- 12.1 Determining the Moisture Content of Flours
- 12.2 Determining the Mineral Content of Flours
- 12.3 Determining Acidity in Flours
- 12.4 Determining the Falling Number as a Measure of α-Amylase Activity
- 12.5 Determining the Gelatinization Properties of Starch with the Amylograph
- 12.6 Quantitative Methods of Protein Determination
- 12.7 Methods for Testing the Quality of Wheat Gluten
- 12.8 Equipment for testing the Fermentation of Doughs (Maturograph) and the Increase in Volume During the Baking Process (Oven Rise Recorder)
- 12.9 Baking Tests to Determine Baking Properties
- 12.10 Baking Tests to Determine the Quality Attributes of Rye Flours
- 12.11 References
- 13 Fundamentals of Rheology and Spectrometry
- 14 The Role of Gluten Elasticity in the Baking Quality of Wheat (477 KB)
- 14.1 Introduction
- 14.2 Definition of Baking Quality
- 14.3 Definition of Elasticity
- 14.4 Elasticity of Gluten and Dough
- 14.5 The Role of Molecular Weight in Elasticity
- 14.6 The Role of Non-Covalent Interactions
- 14.7 The Role of the Insolubility of Gluten
- 14.8 Methods for the Evaluation of Elasticity
- 14.9 Comparative Tests with Various Rheological Methods to Reveal the Function of Elasticity
- 14.10 The Mechanism of Elastic Deformation
- 14.11 Viscoelastic Deformation
- 14.12 Elasticity, a Must for Wheat Dough?
- 14.13 References
- 15 Rye Flour, PDF (948 KB)
- 15.1 Introduction
- 15.2 Yield as a Mark of Progress in Breeding
- 15.3 Objectives of Breeding in Respect of Technical Suitability for Processing as Bread Rye
- 15.4 Rye Quality
- 15.5 Rye Varieties
- 15.6 Testing Methods for Describing the Quality of Rye
- 15.7 Walsrode Test
- 15.8 Optimizing Bread Rye Quality for the Market
- 15.9 Current Rye Research and Processing Properties
- 15.10 Changes in Milled Rye Products
- 15.11 Possibilities of Influencing Milled Rye Products
- 15.12 Summary
- 15.13 References
- 16 Composite Flours, PDF (124 KB)
- 16.1 Introduction
- 16.2 Definition of Composite Flours
- 16.3 Composition of Composite Flours
- 16.4 Examples of Recipes for Various Baked Goods Made from Composite Flours
- 16.5 Composite Flours in Different Continents
- 16.6 Treatment of Composite Flours
- 16.7 Rheology of Dough
- 16.8 Outlook
- 16.9 References
- 17 Flour Fortification
- 18 Flour Treatment
- 18.1 Flour Treatment and the Improvement of Flour, PDF (64 KB)
- 18.2 Flour Treatment is an Essential Part of the Industrial Production of Flour, PDF (125 KB)
- 18.3 Oxidation and Flour Maturation (264 KB)
- 18.4 Reduction and Dough Softening (156 KB)
- 18.5 Enzymes (488 KB)
- 18.6 Emulsifiers (596 KB)
- 18.7 Acidulants and Acidity Regulators (84 KB)
- 18.8 Bleaching Agents (84 KB)
- 18.9 Vital Wheat Gluten (76 KB)
- 18.10 Dough Rheology as a Function of Flour Treatment (717 KB)
- 18.11 Improvement of Crumb Softness and Shelf-Life
- 18.12 Treatment of Flour from Damaged Wheat (254 KB)
- 18.13 Flour Treatment for Specific Applications (1,3 MB)
- 18.14 References, PDF (72 KB)
- 19 Premixes and Complete Mixes (188 KB)
- 19.1 Introduction and definitions
- 19.2 The basic idea behind premixes and complete mixes
- 19.3 Composition of complete mixes
- 19.4 Production methods
- 19.5 Manufactures of premixes and complete mixes
- 19.6 The market for premixes and complete mixes
- 19.7 Users of premixes and complete mixes
- 19.8 Global significance
- 19.9 References
- 20 Wheat Flour Products in North America (312 KB)
- 21 Chinese Steamed Bread (244 KB)
- 21.1 Introduction
- 21.2 Types of Chinese Steamed Breads
- 21.3 Formulation
- 21.4 Wheat Flour for Chinese Steamed Breads
- 21.5 Ingredients and Functions
- 21.6 Production
- 21.7 Quality Evaluation
- 21.8 Factors Affecting Chinese Steamed Bread Quality
- 21.9 Steamed Buns (Filled Steamed Breads)
- 21.10 Steamed Bread Outside Asia
- 21.11 General Discussion
- 22 Production of Baked Goods from Wheat and Rye Flours – Methods and Analysis of Faults (164 KB)
- 22.1 The Bread Production System
- 22.2 Wheat bread
- 22.3 Production of rye bread
- 22.4 Causes of faults in bread making
- 22.5 Faults in bread
- 23 Noodles and Pasta
- 23.1 Pasta and Noodles in North America (90 KB)
- 23.2 Asian Wheat Noodles, PDF (893 KB)
- 23.3 Faults in pasta: their causes, and ways of preventing them
- 23.4 References, PDF (254 KB)
- 24 Future Trends
- 24.1 Genetic Improvement of Wheat
- 24.2 Mechanical, Thermal and Hydrothermal Modification of Flour
- 24.3 Attrition Treatment of Flour
- 24.4 Optimization of Flour Moisture in Milling and Baking: Theoretical Principles and Technical Realization
- 25 Conversion Tables and Abbreviations
- 25.1 Technical Units of the Système International Relevant to Wheat Science and Technology
- 25.2 U.S. Conversion Factors
- 25.3 Mesh Size of Sieves
- 25.4 Temperature
- 25.5 References