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Standard methods for whole wheat flour evaluation
A. D. BETTGE (1), S. M. Finnie (2). (1) ADB Wheat Consulting, Moscow, ID, U.S.A.; (2) Cargill, Inc., Plymouth, MN, U.S.A.
Breeders rely on numerous approved methods to provide objective data for the evaluation and selection of superior wheat varieties in various milling and baking end-uses. Millers rely on approved methods for the evaluation of wheat sources to insure they provide appropriate flour to satisfy specific baking needs. Bakers rely on approved methods to verify they receive flour of appropriate quality for their unique formulas. Cultivar development programs rely on approved methods to evaluate germplasm prior to release to growers. The universal use of approved methods throughout the supply chain has provided the means for continual improvement of wheat varieties and has also provide high-functioning flour at a relatively low price. However, this is not the case for whole-wheat flour. Very few methods have been developed for the specific use in evaluating wheat for whole-wheat utilization. Due to fundamental differences in flour performance due to variation in bran, lipids protein and particle size between refined flour and whole grain flour, current methods do not provide useful information in whole-grain applications. This is important because, for a baker to buy high-functioning whole-wheat flour today, they have to purchase the material for a miller who typically has contracted- grown a specific wheat variety, in a specific region (Identity Preservation). This presentation will review current methods that can be utilized and possibly expanded for use in evaluating wheat for whole-grain utilization. This includes any possible milling methods (or particle size targets) for whole-wheat flour, flour tests for evaluation of desired traits, and baking methods for both yeast leavened and chemically leavened whole-wheat products.
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