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Wheat and milling

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

Many types of flour are available for the confectioner and it is important that sufficient attention is given to choosing the correct type for their process. The following is a list of the types of flour available to the confectioner:
  • cake flour;

  • treated/chlorinated cake flour, for high ratio cakes and sponges;

  • high protein treated/chlorinated cake flour for high ratio fruit cake;

  • pastry flour;

  • meat pie pastry flour;

  • bread flour;

  • biscuit flour;

  • brown flour;

  • wholemeal.

Keywords

European Union Winter Wheat Wheat Variety Endosperm Cell White Flour 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. Kent, N.L. (1994) Technology of Cereals, 4th edn, Pergamon Press, Oxford.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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