Star Flour (Specific for Loaf and semi-Loaf breads)

This product is produced by combining the core of the wheat with other parts of endosperm (kernel) for providing the better elasticity properties, color and water absorption as well and better gas storage for producing industrial and loaf breads.

 

The desirable protein rate for consuming the loaf and mold breads is estimated to be between 12 and 13%; in fact, the main factor for improving the quality of flour and bread is the quality and quantity of wheat’s gluten that is principally the main component of wheat’s protein. Gluten absorbs water three times of its weight and is created by mixing the gluten network causing the property and viscoelasticity of the paste (it indicates two properties, i.e. viscosity and elasticity in the materials. Viscosity indicates the viscosity rate and elasticity indicates the elasticity properties in the materials). However, it traps the gases from fermentation; these gasses together with vapor will be expanded in the cooking stage and break the gluten network; thus, it creates the volume and texture of the bread; therefore, the flours used for producing types of brad, particularly loaf breads such as baguettes, toast and burger breads must have desirable protein quality and quantity by which they could trap the gasses from fermentation in the paste mass.

 

The enzymatic activity rate and damaged starch supplying the yeast food, is very important for this product and it must be to such extent that the paste could puff out enough and after cooking, the resulted bread could be kept in the moisture and not being stale early.

 

  The desirable falling number is in the range of 250- 350.

  

 he permissible standard ranges of ash, gluten and protein of Phantasy Star Flour is according to following table:

Ash Gluten Protein
0.051- 0.700 Min 265 Min 11%

Gluten of Varamin Flour Industries Company is minimum 28% and having higher index of 75 and its ash is in the range of 0.0501- 0.508.