On food and cooking the science and lore of the kitchen ( PDFDrive ) 1001

winterwheatsaresowninlatefall,live
throughthewinterasaseedling,andare
harvestedinthesummer.Themostcommon
wheatvarietiesarered,theirseedcoatreddish
brownwithphenoliccompounds.White
wheats,withamuchlowerphenoliccontent
andalighttanseedcoat,arebecoming
increasinglypopularforthelightcolorand
lessastringent“sweet”tasteoftheirwholewheatfloursandproductscontainingpartor
allofthebran.
TurningWheatintoFlour

Thebakingqualitiesofaparticularflourare
determinedbythewheatfromwhichit’s
made,andhowthatwheatisturnedintoflour.


Wheat grain and flour. Left: The wheat
kernel before milling. Its actual length is
aboutaquarterofaninch/6mm.Upperright:
Soft wheat flour. The protein in this kind of
wheat comes in thin, weak sections
interrupted by starch granules and air
pockets. When milled, it produces small, fine
particles.Softflourmakesaweakglutenand
is preferred for tender pastries and cakes.
Lower right: Hard wheat flour. The protein
matrix in hard wheat endosperm is strong
enoughtobreakoffinchunksduringmilling.
Hard flours make strong gluten and are
preferredformostbreadmaking.

Milling:ConventionalandStoneGrinding
Millingistheprocessofbreakingthewheat