TYPES OF GRAINS

WHEAT GRAIN
STRUCTURE OF WHEAT
 FUNCTION OF EACH PART
• Bran, also known as miller's bran,
is the hard outer layers of cereal
grain. It consists of the combined
aleurone and pericarp. Corn (maize)
bran also includes the pedicel (tip
cap). ... Bran is present in cereal grain,
including rice, corn (maize), wheat,
oats, barley, rye and millet.
 ENDOSPERM
• Endosperm. The endosperm
comprises about 83 percent of the kernel
weight and is the source of white flour.
•
• The endosperm contains the greatest share
of protein, carbohydrates and iron, B-
vitamins such as riboflavin, niacin and
thiamine.

• It is also a source of soluble fiber.

 GERM
• Wheat germ is part of a wheat kernel and is responsible
for helping the plant reproduce and spawn new wheat.
Although it's removed from most processed wheat
products, it is a major nutritional component of whole
grain wheat.
REFINED v/s WHOLE WHEAT
FLOUR
INTRODUCTION TO TYPES OF
WHEAT
• Winter Wheat – planted in the fall, harvested in the
spring.
• Spring Wheat – planted in the spring, harvested in
late summer or early fall.
• Beyond the growing season, wheat is further
categorized according to its
hardness (hard/soft), color (red/white) and shape of
its kernel.
TYPES OF WHEAT
 GLUTEN
• Gluten is the main storage protein of wheat grains. Gluten is
a complex mixture of hundreds of related but distinct
proteins, mainly gliadin and glutenin.
• It is primarily made up of two different classes of proteins:
gliadin, which gives bread the ability to rise during baking, and
glutenin, which is responsible for dough's elasticity.
 CHARACTERISTICS
• In baking and confectionery, the terms strong and weak
indicate flour from hard and soft wheats, respectively. The
term strength is used to describe the type of flour, strong
flours being preferred for bread manufacture and weak flours
for cakes and biscuits. Strong flours are high in protein
content, and their gluten has a pleasing elasticity; weak
flours are low in protein, and their weak, flowy gluten
produces a soft, flowy dough.
 HARD RED SPRING

• Hard red spring wheat stands out as the aristocrat of wheat

for baking bread. Hard red spring has the highest protein
content of all wheats (usually 13 to 16 percent)
 HARD RED WINTER

• Hard red winter wheat is an important, versatile bread wheat

with excellent milling and baking characteristics. It has
medium to high protein (10.0 to 13.0 percent)
 HARD WHITE

• Its moderately high protein content (11–12% avg), make it

well suited for pan bread. Other uses include hard rolls, Asian
noodles, flat breads and all-purpose flour.
 SOFT RED WINTER
• Soft red winter wheat is a high-yielding wheat with low
protein (8.5 - 10.5%), soft endosperm, red bran, and weak
gluten. It is used in pastries, cakes, cookies, crackers, pretzels,
flat breads
 SOFT WHITE

• Soft white wheat has low protein (8.5 to 10.5 percent) and
low moisture, and provides excellent milling results. It is used
in flat breads, cakes, biscuits, pastries, crackers, Asian-style
noodles, and snack foods.
 DURUM
• The protein content in durum wheat can range from 9 to 18%.
Both protein content and gluten composition are generally
considered to be the main factors affecting dough properties
and cooking quality of durum wheat pasta
 Bi-product of wheat
• Bran
• Wheat germ
• Wheat germ oil
• Semolina
 TYPES OF FLOUR
. All-Purpose Flour. 80% hard red wheat, 20% soft red wheat. Remember that this is made only
from the endosperm, which has very little (if any) nutrients and very little color, since the germ and
bran are naturally darker. Remember that all-purpose flour tends to be bleached and enriched.
• Bread Flour. Most varieties are made from hard red spring wheat, since it contains the highest
level of protein and bread flour is ideal for bread. This is also milled only from the endosperm, so
there is little, if any, nutrition. Bread flour also tends to be bleached and enriched.
• Cake Flour. Usually derived from soft white wheat, but again only from the endosperm.
• Pastry Flour. With a slightly higher percentage of protein than cake flour, this is likely derived from
the endosperm of hard white wheat.
• Self-Rising Flour. A combination of all-purpose flour, baking powder and salt. Not recommended,
since the all-purpose flour is likely bleached and there’s no control over the quantity of baking
powder and salt in the mixture (which makes using it in a recipe that calls for both ingredients
nearly impossible). Plus the baking powder can become ineffective in humid climates.
• Rye flour . Extracted from rye seeds. it doesn’t contain gluten,hence breads are heavy and dense.
MILLING OF FLOUR
 Types of Milling
• Traditional – between two discs of stone.

• Modern milling
• Steps: cleaning/tempering and
conditioning/gristing/separating/milling/
blending.
 STEPS
• Cleaning – removing impurities like dust,stones sticks
• Tempering and conditioning – at this stage soaking of wheat takes place
for easy removal of bran .conditioning is done before the wheat flour
milling process to ensure moisture content is uniform.moisture helps to
prevent breakage of bran
• Gristing – blending of cleaned and conditioned wheat
• Separating- wheat grain opens to separate from white portion from bran
• Milling – wheat is ground by a flour mill machine.its put through several
sifters to become fine flour, wheat germ and wheat bran.
• Blending- different constituents are mixed together to produce different
flours , eg: a blend of wheat bran and white flour produces whole wheat
flour.
NUTRITIVE VALUE
WHOLE WHEAT vs REFINED FLOUR
 Comparison
Wheat flour
• Milled from entire grain
• Darker in colour
• Rough due to presence of husk
• Shorter shelf life due to presence
of germ
• Not commonly used in baking as
husk interferes in gluten
formation.
Refined flour
• Milled from endosperm
• Whiter in colour
• Less rough compared to wheat
flour
• Longer shelf life due to starch
and protein
• Most popular flour used for
making bread due strong
gluten.
 GLUTEN FREE FLOURS

• ALMOND FLOUR OR ANY NUT FLOUR

• OATS FLOUR
• CORN FLOUR
• MAIZE FLOUR
• SEMOLINA
• POLENTA
• RICE FLOUR
COMMON VARIETIES IN INDIA

• Mexican dwarf wheat

• Macaroni wheat
• Emmer wheat
 CELIAC DISEASE
• Its disease of intestine
• People with this disease when consumes food with containing
gluten ,trigger irritation in small intestinal tract.
• People with this disease are allergic to gluten products so
need to serve gluten free food.
 Uses of flour
• Structure builder
• Thickening agent
• Adding nutritional value
• Contributing flavor and colour