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THE FLOURS
What are the phases of the productive process?
Is it better to grind one type of wheat or a different variety of wheat? According to the different needs, we can choose to grind a mix of different grains with similar characteristic (as for protein content and rheological parameter) or grind only one variety. This choice is up to the mill and it is bound to the fact of owning an adequate structure. Grinding only one variety can be valid only if the grain has real high performances, or is a product with a precise origin, in all other cases, it is wise to work with a mix of more than one grain to obtain always the same product, minimizing the risk of flaws due only to one variety.
IN PA A JU TR CK M AN A BL SP GIN E O G RT AN D
pizza e pasta italiana
ro on in of gr m ed i c ie ro nt a s nd
year 2015
D EL IV ER E CL Y EA N SI ST N G O RA GE CL IN EA SI LO N IN G CO N D IT IO GR N IN IN G D IN G FL O U R ST O RA A GE m dd ac iti
p. 60
Why other ingredients are added to flours? In conventional flours, adding micro and macro ingredients to improve and correct the technological characteristic of the flour contained. The following are the admitted ingredients for conventional flours:
1. Gluten. It could be added in order
to increase the protein value. The gluten content is fundamental because it is determinant for the creation of the dough.
2. Ascorbic Acid (E300). It is added to
increase the gluten net, as outcome there is the resistence of dough.
3.
Enzymatic processes. Enzymes are reaction catalyst, in other words it increases the speed of chemical reactions. The most used enzymes are:
- amylase: they attack starch making available fermenting sugars that make up an underlayer for yeasts. - proteases: they cut the proteic chains giving dough a greater flexibility. -oxidation: they reduce the extensibility of dough -pentosanasi and cellulasis NOT ADMITTED: In Italy, whitening that are admitted in foreign legislations. The whitening of flour is a forbidden praxis for two reasons: above all it is necessary the usage of harmful substances for consumers, and in second place, they can modify the aspect of flour type 0 just like 00 flour facilitating frauds. (es. perossido di benzoile) per la salute del consumatore e, in secondo luogo, possono modificare l’aspetto delle farine facendo passare farine di tipo 0 come farine 00 facilitando le frodi.