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Comprehensive flour specifications are critical to producing consistent, high-quality flour-based products.
Specifying “Quality” Flour.Pages 67-77 in: Wheat Flour. W. A. Atwell, AACCI, 2001.
Processing treatments and the physicochemical composition of flours must be evaluated for their impact on flour functionality and performance in baking systems.
Application of RVA and Time-Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle-Size Reduction of Flour on Cake-Baking Functionality.M. Kweon et al., Cereal Chemistry 87(5):409, 2010.
Relationship Between Soft Wheat Flour Physicochemical Composition and Cookie-Making Performance.M. Moiraghi et al., Cereal Chemistry 88(2):130, 2011.
Influence of the Particle Size of Pulse Flours on Their Incorporation into Pan and Pita Breads.Y. Borsuk et al., AACCI Annual Meeting, 2011.
To successfully incorporate whole grain ingredients in baked goods, their functional attributes must match the requirements of the specific final product.
Whole Wheat Flour: Evaluation and Specification of Attributes Important to Commercial Soft Wheat Formulations – Part II.D. Gannon et al., CFW Plexus Webcasts, 2009.
Laboratory Milling Method for Whole Grain Soft Wheat Flour Evaluation.M. J. Guttieri et al., Cereal Chemistry 88(1):1, 2011.
Bran Alters Water and Gluten Secondary Structure in Whole Grain Dough.J. E. Bock and S. Damodaran, AACCI Annual Meeting, 2011.