Wheat Flour
Pages 27-45
DOI: https://doi.org/10.1094/189112725X.003
ISBN: 1-891127-25-X
Abstract
Topics Covered
- Fundamental Composition
- Protein
- Starch
- Nonstarchy Polysaccharides
- Lipids
- Functionality of the Flour Components
- Gluten
- Starch
- Other Components
- Flour Enzymes
- Amylases
- Proteases
- Lipases and Lipoxygenases
- Pentosanases
- Phytase
- Polyphenol Oxidase
- Flour Additives
- Enrichment
- Oxidants
- Reducing Agents
- Chlorination
- Bleaching Agents
- Malt
- Nutritional Aspects
Introduction to Chapter
Protein usually constitutes 7–15% of common flour on a 14% moisture basis (Table 3-1). A common means of classifying the different proteins of wheat and other grains was devised by Thomas Osborne in the early 1900s. The Osborne classification system is based on solubility. Water-soluble proteins, such as many of the enzymes (i.e., biological catalysts) of wheat, are called albumins; they make up about 15% of the flour proteins. Many other enzymes are globulins, proteins that are soluble in salt solutions. The globulins are relatively minor, making up only about 3% of the total protein.
