This document discusses wheat and flour production. It begins by explaining that flour is obtained from wheat and is important for baking. Wheat quality depends on soil, seeds, climate and farming techniques. There are three main types of wheat - hard, soft, and durum - which are used to produce different types of flour suitable for breads, pastries, or pasta. The document then goes into detail about the properties of hard and soft wheat flours and their uses in baking. It also discusses other types of flour and the wheat and flour production process.

2. INTRODUCTION
Flour plays an important role in the bakery
industry. This flour is obtained from wheat
so it is necessary to learn about wheat.
Wheat is the most important cereal among all
the grains. From quality wheat we can get
quality flour. The quality of wheat depends
up on the following conditions
- soil
- quality of seeds
- climate
- manure farming techniques

3. According to the type they are classified as
…..
Triticum aestivum also known as hard wheat.
Triticum compectum also called as soft wheat.
Triticum durum also called as durum wheat.

4. Hard wheat flour contains more proteins. This flour is
mainly used in bread making.
Soft wheat flour contains low proteins. So this flour is
mainly used in the production of biscuits, cakes and
pastries.
Durum wheat is mainly used to prepare semolina and
macaroni.

5. According to the hardness it is classified as
….
Hard wheat
 Examples of this wheat are
 Hard red winter
 Hard red spring
 Durum
Soft wheat
 Examples are
 Soft red winter
 Soft red spring

6. This photo shows hard red wheat on the left and
hard white wheat on the right

7. HARD WHEAT
The characteristics of this wheat is as follows
 More protein
 More water absorption power (WAP).
 Good mixing capacity I.e. easy to mix.
 Fermentation tolerance.
 Good gas retention power.
Hence it is mainly used for yeast products.

8. SOFT WHEAT
Its characteristics are as follows
 Less protein
 Less water absorption power ( WAP )
 Poor mixing capacity
 Poor fermentation tolerance
Hence it is mainly used to make biscuits, cakes and pastries.

9. QUALITIES OF WHOLE MEAL FLOUR…
It has more nutritive value.
The color of the flour is dark.
It has less shelf life.
Small stone particles may be present in the flour.
The bread made from this flour, gives delicious
flavor. But such bread has a small volume and
irregular shape.

10. TYPES OF FLOUR
Bakers use two primary types of white wheat
flours. There are
 Hard flour / strong flour
 Weak flour / soft flour.
 From hard wheat we get hard flour. This type of flour
contain 11.2 to 11.8% protein, 0.45 to 0.50% ash, 1.2% fat
and 74 to 75% starch. The higher protein found in strong
flour indicates a higher level of gluten. This type of flour is
mainly used for yeast products.
 From soft wheat we get soft flour. This type of flour contains
8.4 to 8.8% of protein, 0.44 to 0.48 of ash and 76 to 77 %
starch. Due to the less protein content the flour is mainly
used in low structured product like biscuit, cookies, sponges,
short and sweet pastes.

11. These are other types of flour for baking
High ratio flour
Whole wheat flour
Whole meal flour / brown flour
Self raising flour

12. Characteristics of good quality flour…
There are two types of flour they are
strong weak flour
It depends upon the gluten quantity and quality
present in the flour. For making bread, strong flour
is preferred and weak flour is preferred for making
cakes and confectionery products.
Tolerance
High absorption power
Uniformity

13. Bread flour
It is ground form the endosperm of the hard red
spring wheat kernel.
Bread flour has greater gluten strength and is
generally used for yeast breads.
The high gluten content is necessary in order for
bread to rise effectively.
The use of bread flour results in larger bread loaves
with a lighter and less crumbly texture.

14. The processing of bread can be divided into three
basic operations:
mixing or dough formation,
fermentation, and
baking
Type of bread
a. Pan bread
b. Baguettes and Hearth breads
c. Flat breads
d. Buns
e. Croissants

15. PROCESSING
Flying fermentation
Mixing
Bulk fermentation
Knock back
Dividing and rounding
Molding and panning
Final proofing
Baking
Depanning
Cooling
Slicing
Packing

16. Dough

17. BREAD MAKING METHODS
Straight dough method
Salt delayed method
No dough time method
Sponge and dough method
Ferment and dough method

18. Mix all the ingredients in one stage and knead it
until the flour protein is well developed.
Then the dough is allowed to ferment for a
predetermined time.
The fermentation period depends on the quantity
and quality of yeast, water, salt, strength of flour,
temperature etc.
If the fermentation is up to 5 hours it is called as
short process method, if it takes place more than 5
hours then it is called as long process method.

19. Flow sheet for the straight dough
procedure of bread processing

20. Salt is added at the knock back stage. The method of
adding salt is applied as per the convenience of
individual bakery.
Following are the ways of adding salt…
 Sifted on to the dough
 Mixed with water
 It may be creamed with fat and mixed with the total dough.

21. NO DOUGH TIME METHODNO DOUGH TIME METHOD
In this method the dough is not fermented in the
usual manner.it just allowed to rest for 30 minutes.
Because of this less fermented time, yeast quantity
should be increased to achieve the production of gas
and conditioning of gluten and by making the dough
little slacker and warmer.
Now a days the bakers use this method for
emergency. When bread is made by this method the
bread has poor keeping quality and lacks aroma.

22. SPONGE AND DOUGH METHODSPONGE AND DOUGH METHOD
In this method the ingredients are mixed in two
stages – in the first stage a part of flour (60%),
proportionate amount of water all the yeast and
yeast foods are mixed together.
This sponge is fermented for a predetermined time.
When the sponge is ready it is then mixed with the
remaining 40 % flour, sugar, salt, fat etc.
Mixing operation should be carried out to the right
degree. After mixing it is allowed to rest for 30 to 45
minutes.

23. FERMENT DOUGH METHODFERMENT DOUGH METHOD
This is the variation of sponge dough method. Very
often a bread formula contains milk, milk powder,
eggs substantial quantity of fat and sugar.
The ferment is made separately and mixed with the
dough along with the remaining ingredients and
allowed to ferment for the second stage of
fermentation.

24. Different Breads

25. Biscuits & CookiesBiscuits & Cookies
Biscuit is a term used for an assortment of baked, mainly flour-based food
products. The term biscuit can mainly refer to two products. In British
English, the term biscuit refers to a small, baked, unleavened cake, which
is typically crisp, flat, and sweet. In most English-speaking countries
outside North America, a biscuit is a crisp cookie. In North America, the
term biscuit refers to a small, savoury cake that is somewhat similar to
scones.

26. Flow chart for the preparation of Biscuit and
cookies

27. StepsSteps
Weighing: In this step weighing of ingredients according
to the recipe is done. Proper weighing is much important for
the end product quality.
Mixing: The ingredients like flour, fat, sugar , etc. are fed
into the mixers, where they are mixed properly to prepare the
dough. Normally mixing time is between 10- 15 min but it
usually depends upon flour characteristics.
Sheeting: After the mixing of the ingredients, the dough is
rolled and sheeted on the plain surface for the molding.
Moulding: Biscuits are given a variety of shapes and sizes
using cutter or molder. The speed of the molder or the cutter
depends on the variety of the biscuit.

28. Biscuit Dough

29. CONT...
Baking: In this stage of biscuit making process, the
molded biscuits are put into the baking oven on required
temperatures.
Cooling: After baking biscuits, they are passed on for
natural cooling prior to packing. The temperature is
brought down to room temperature.
Packing: After cooling, the biscuits are stacked and fed
into packing machine. These biscuits can be availed in
different packaging materials in different packs like slug
packs, pouch pack or family packs.

30. Different method of making biscuits
Melting method
Rubbing in method
Creaming method
Whisking Method

31. Melting method
This method involves the fat being melted and then
the dry ingredients added.
Examples are gingerbread shapes/ ginger nuts,
flapjacks, brandy snaps
These biscuits have a longer shelf life and the flavour
develops during keeping

32. Rubbing in method
With this method the fat is rubbed into the flour.
The fat has a shortening effect like in pastry. The fat
coats the flour particles and this prevents the
absorption of water , giving a waterproof coating.
This prevents the gluten from developing which can
give mixture an elastic and stretchy texture.
If gluten cannot form, the mixture is shortened
giving a characteristic short, melt in the mouth and
crumbly texture.

33. Examples of biscuits made by the rubbing in
method

34. Creaming method
•In this method the fat and sugar are creamed
together
•Eggs or syrup are the added and the flour folded
in.
•The mixture can be rolled or dropped in
spoonfuls onto a baking tray.
•These biscuits have a longer shelf life due to the
ratio of fat.

35. Examples of biscuits made by the creaming
method

36. Whisking method
This method usually begins with the eggs and sugar
being whisked together then the dry ingredients
being folded in. This usually results in a delicate
crispy wafer like biscuit.
Examples are Fortune cookies, Tulles and Langue de
Chat

37. References
www.slideshare.com
www.wikipidia.org
www.grainmillwagon.com
www.foodtimeline.org
How it’s made(www.youtube.com)

38. Thank YouThank You