References

CAUVAIN, S.P., GOUGH, B.M. and WHITEHOUSE, M.E. (1977) The role of starch in baked goods. Part 2. The influence of the purification procedure on the surface properties of the granules. Starke, 29, March, 91-95.

TELLOKE, G.W. (1986) Chlorination of cake flour. FMBRA Report No. 131, CCFRA, Chipping Campden, UK.

THE MISCELLANEOUS FOOD ADDITIVE (AMENDMENT) REGULATIONS (1999) SI 1999 No. 1136, HMSO, London, UK.

2.11 We have two supplies of wholemeal (wholewheat) flour: one is described as 'stoneground' and the other comes from a roller mill. Why is the bread we obtain from the stoneground flour often smaller in volume?

The fundamental difference between roller-milled and stoneground wholemeal flours is related to the size distribution of the particles that form the flour. These particles come from the bran, germ and endosperm components of the wheat grain. Overall roller-milled wholemeal flours tend to have a greater proportion of endosperm released as white flour compared with stoneground flours.

While stoneground flours may be milled to coarser or finer average particle sizes it is difficult to provide flours in which the particle size distributions of the bran and endosperm (white flour components) differ. In bread baking the particle size of the bran can have an important effect on bread quality, with larger bran particles being less deleterious to bread volume than fine ones (Cauvain, 1987). Collins and Hook (1991) studied the effects of the particle size distribution of roller-milled and stoneground wholemeal flours on bread quality and found that loaf volume increased with increasing fineness of the endosperm particles.

Thus there may be more than one reason why you are experiencing the loss of volume with the stoneground and so you should measure the particle size distribution of the flour concerned. While coarser bran particles are desirable, coarser endosperm particles are not.

In order to overcome the loss of product volume with the stoneground flour you may wish to consider using a high-protein flour or making adjustments to your formulation or improver level if you use one.

Continue reading here: Some wholemeal flour we have had in stock for a while has passed its useby date Can we still use it

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