Flour is a substance that is produced by grinding raw grain. The flour is made into a dough, and then the dough either undergoes fermentation or baking to make bread. There are many ways to make flour while maintaining its quality standards. It can be done with mills or even manually. The different methods used in flour production affect the product’s final quality for both consumers and producers. Here are four facts about manufacturing flour that you might find interesting.
Flour is made from the endosperm of cereal grains. It, thus, falls under the category of starch. Flour is mainly composed of gluten tissues, protein content, and carbohydrates. Some vegetables are also added to flour, especially for coloring purposes. The addition of vegetables, however, is not limited to only coloring but also for flavor enhancement and nutritional value.
1. The Milling Process
The wheat used to produce flour is harvested and then dried. The next step involves cleaning, which consists of removing any debris, trash, and impurities. Cleaning the wheat will ensure that the flour produced is of high quality. A grinding machine is used to grind the wheat grains into flour. Mill rolls are used in grinding as they offer a consistent quality output with no heat, or friction generated during the process thanks to their rotary action, which has rolling stones that rotate on ball bearings.
2. Types of Flour
The flour produced largely depends on the kinds of vegetable, and cereal crops used for milling. The main types of flour are hard white wheat, soft wheat, hard red wheat, etc. Then there are brown flours, which have undergone coloring from the addition of vegetables or even fruits. Unlike white flour, whole grain flour contains the bran portion and the endosperm. Several health benefits are associated with whole grain flour, including lowering harmful cholesterol levels, improving blood pressure, and relieving constipation.
3. Nutritional Facts
Flour is an essential element in a balanced diet. It provides the body with the necessary carbohydrates to fuel one’s cells, especially muscle tissue. The carbohydrates in flour can be used as an alternative energy source for specific body parts. It also helps to improve cell function and thereby helps to prevent a decrease in muscle mass. The main ingredients of flour are starch, protein, and fat, which are all essential for maintaining good health. Starch is necessary for good dental health as it helps lower harmful cholesterol levels.
4. Quality Indicators
The quality of the flour produced will depend on several factors. One of the most important factors is the consistency with which the ingredients are processed. Another factor is the handling and storage by producers. How they store their products significantly affects their quality in terms of shelf life and nutritional levels. Chemical and physical tests are performed to ensure that flour has no contaminants. The analysis of these tests helps determine if there are any impurities before it reaches consumers.
Flour is an essential ingredient in the production of bread. It is important for its vital role of providing the body with the nutrients needed for its good functioning and the innumerable health benefits it offers humans.