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2nd Sem Food Production Notes

Processing of Wheat – Flour

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Last updated: 5 July 2023

Flour is a finely ground powder prepared from grain or other starchy plant foods and used in baking. Although flour can be made from a wide variety of plants, the vast majority is made from wheat. The earliest methods used for producing flour all involved grinding grain between stones.

A 2:48 min video to help you get started:-

A typical Diagram Showing Processing of wheat

 

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Grading the wheat

Wheat is received at the flour mill and inspected. Samples of wheat are taken for physical and chemical analysis. The wheat is graded based on several factors, the most important of which is the protein content. The wheat is stored in silos with wheat of the same grade until needed for milling.

 Primary processing of wheat

Two methods of milling can be used for wheat, stone grinding and roller milling. Stone grinding is the traditional method of grinding the wheat between two large, heavy circular stones, where the top stone revolves on the lower one. The stones are grooved to assist in the grinding process. The final product is stone-ground wholemeal (or whole wheat) flour. Roller milling is the most common method of milling wheat. Roller milling involves the wheat being passed through a series of steel rollers, each rotating at a different speed. These crush the grain and separate the outer bran layer from the inner endosperm. The endosperm is passed through several more rollers, the wheat germ is removed and the final product is plain (white, refined) flour.

Processing the flour

Small amounts of bleaching agents and oxidizing agents are usually added to the flour after milling. Vitamins and minerals are added as required by law to produce enriched flour. Leavening agents and salt are added to produce self-rising flour. The flour is matured for one or two months.

 

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Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up