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Chapter 6: Products from Hard Wheat Flour: Problems, Causes, and Resolutions


Wheat Flour
Pages 79-95
DOI: https://doi.org/10.1094/189112725X.006
ISBN: 1-891127-25-X





Abstract

Topics Covered

  • Ingredients
    • Breads
    • Related Products
  • Processing
    • Scaling
    • Dough Processing
    • Proofing
    • Baking
    • Cooling
  • Product Issues
    • Appearance
    • Texture
    • Flavor
    • Shelf Life Issues
  • Processing Issues
  • Fundamental Mechanism of Breadmaking
  • Troubleshooting

Introduction to Chapter

Hard wheat flour is generally used to produce breads and related products. This is a very broad class of products, and the processes involved are as varied as the products. Besides flour, important ingredients in almost every such product are water, yeast, and salt. Shortening and sugar are also included in most formulas, as well as other ingredients like malt, preservatives, oxidants, and dough conditioners. The basic unit operations involved in making bread products are scaling, mixing, proofing (i.e., fermentation), forming, baking, and cooling.