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Category: Flours

Triticale and Tritordeum

Triticale and Tritordeum

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Both triticale and tritordeum are hybrids of wheat and other cereals. Generally, when a hybrid is created, the aim is to combine the advantages of several cereals. In the case of these hybrids, the goal was to maintain the baking quality of wheat while improving plant resistance to extreme conditions or enhancing nutritional benefits. It’s important to clarify that although these cereals are often mixed up in labels and some articles as ancient wheat varieties, unlike these, hybrids are the…

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Oats: A Unique and Interesting Cereal

Oats: A Unique and Interesting Cereal

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Oats are a very curious and interesting cereal. Yet, at least in Spain, they are not experiencing the success they could. As we will see, this cereal shares similarities with others, but it also has significant differences, both in composition and morphology, that make it very special. Let’s start by highlighting that oats are a husked cereal, like barley or rice (there are also husked wheats, but these are less common). This means that in companies that process oats, specific…

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RYE FLOUR

RYE FLOUR

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Rye is the second most widely used cereal in the world for bread making, after wheat. However, rye protein, although not tolerated by the celiac community, is unable to form a three-dimensional network capable of cohering the dough and retaining the gas formed during fermentation. Rye cultivation is better adapted to adverse climatic conditions (cold) and poorer soils than wheat, so it has traditionally been grown in areas where wheat struggled to adapt. Over 90% of rye produced is cultivated…

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Quality of cake flours

Quality of cake flours

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Just as with cookies, there are different types of cakes, and they don’t all have the same requirements in terms of the quality of the flours used. In the Anglo-Saxon world, the names of different cakes are very clear, and we can distinguish pound cakes, layer cakes, chiffon cakes, sponge cakes, angel cakes, etc. But in the Spanish-speaking world, these designations are not as specific, and we rely more on formulations to understand what we’re talking about. Even within different…

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Quality of Flour for Cookies and Biscuits

Quality of Flour for Cookies and Biscuits

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When discussing the necessary quality of flour for making cookies or biscuits (we are going to use the term cookies for all of them), one must consider the various types of cookies, as the appropriate characteristics for one type may differ from those of another. Thus, we can distinguish between cookies where the gluten network develops, such as Maria cookies or some savoury varieties, and others where the gluten network does not develop. In the former, analysis equipment assessing the…

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HOW TO MAKE GOOD FLOUR?

HOW TO MAKE GOOD FLOUR?

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Before I start, I must point out that this entry is based on the Spanish reality. But I believe that most of it is useful almost everywhere in the world. The Objective Flour users typically want it to work without worrying about much else. In some cases, larger companies may concern themselves with the quality parameters they need to control, as we have discussed in various entries on this blog. But we seldom think about the difficulties millers face in…

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Quality Control Equipment II. Handling

Quality Control Equipment II. Handling

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Among the equipment for quality control of dough and flour, those that mimic dough handling, along with those that simulate kneading, are some of the most commonly used. Among these, two stand out: the alveograph and the extensograph. Alveograph Undoubtedly, the alveograph reigns as the king of flour quality control equipment in Spain and some other Mediterranean cultures. However, in English-speaking countries, the farinograph or other devices are more common. The alveograph is a device produced by the French company…

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Equipment for Quality Control I: Kneading

Equipment for Quality Control I: Kneading

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We have previously discussed flour quality control in this blog and the importance of gluten in certain applications (although not all). However, in flour quality control, there are specific pieces of equipment that simulate certain parts of the processes and analyse how flours behave in them. Some equipment is more closely related to kneading, while others are focused on shaping or handling dough, fermentation, or baking. In this entry, we will focus on equipment primarily used for kneading. What Happens…

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Flour Quality II (Proteins)

Flour Quality II (Proteins)

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After our initial entry where we discussed general aspects of flour quality, such as moisture, particle size, ash content, germination problems, and protein degradation (which you can find at this link), it’s time to delve into the proteins found in cereals. Protein Quantity The protein content of flours is a well-known analysis and can be conducted in many places. Many laboratories have equipment for measuring protein, typically using the Kjeldahl method, as protein is one of the most important macronutrients…

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Calidad
Flour quality I

Flour quality I

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After discussing the main components of flour and how they will influence the baking processes, we will talk about the quality of flours, the most important parameters, and how to measure them. To do this, we will divide this topic into several entries because it’s quite important. Additionally, in the future, there will be specific posts about some of the most well-known equipment for quality control of flours. And in this first entry, I believe we won’t address what most…

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