In separating the endosperm from the rest of the wheat berry and re-
ducing it to flour, some small bran particles are broken from the bran coats.
As these particles are formed they are separated from the flour stock and
may be graded according to size and included in the various feeds. As it is
impossible to prevent some flour particles' being removed with the bran,
these flour particles may also be graded according to size and may become
part of the feeds. The other portions into which the wheat berry may be
separated, in order as the percentage of bran particles increases, are First
Clear, Second Clear, Red Dog, Flour Middlings, Shorts, and Bran.
Classes of wheats used for flour. Wheats are classified in five main
groups as follows: (1) white, (2) hard red spring, (3) hard red w^inter,
(4) soft red winter, and (5) durum. Since the composition of the w^heat
varies with climatic and soil conditions to which it has been subjected in
growing, it is natural that many variations in composition occur within
each class. The sections in which the different classes of wheat are grown
overlap to a greater or less degree. The major portion of the hard red
spring wheat and durum wheat is grown in the North Central States of
the United States and in Canada, whereas hard red winter wheat is grown
chiefly in the South Central and Middle Central States. This class of
wheat leads all others grown in Iowa, Nebraska, Kansas, Oklahoma, Texas,
and Colorado. At present twice as much acreage is planted in hard red
winter wheat as in any other class of wheat. Soft red winter wheat is
grown in Missouri and the eastern half of the United States. It is also
grown in some Western States, particularly Oregon, Washington, and
Idaho. White wheat is grown to a limited extent in the northeastern part of
the United States and in Michigan, New York, and on the Pacific Coast.
Flour terminology. Flour terminology had become confusing but as
a result of the work of the committee on terminology of the Millers'
National Federation, in cooperation with the U. S. Department of Agri-
culture, definitions for labeling have been worked out and progress has
been made in clarifying the terminology. It has been suggested that grade
be used to refer to the type of flour as determined by the milling process,
whereas the word class be used to designate the kind of wheat from which
the flour is milled. According to such a plan, grades of flour would be
patent, clear, etc. ; classes would be durum, hard- and soft-wheat flours.
Definition of flour. The definition of flour is from the Definitions and
Standards for Food Products of the Service and Regulatory Announce-
ments of the U. S. Department of Agriculture, issue of 1933.
"Whole-wheat flour, entire-wheat flour, graham flour, is the product
TYPES OF FLOURS 395
made by grinding wheat, and contains, in their natural proportions, all of
the constituents of the cleaned grain."
Harrell and Benson state that whole-wheat flour may be of coarse,
medium, or fine granulation.
"Flour, wheat flour, white flour, is the fine-ground product obtained in
the commercial milling of wheat, and consists essentially of the starch and
gluten of the endosperm. It contains not more than 15 per cent moisture,
not less than 1 per cent nitrogen, not more than 1 per cent ash, and not
more than 0.5 per cent fiber."
Page 319
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
In separating the endosperm from the rest of the wheat berry and re-
ducing it to flour, some small bran particles are broken from the bran coats.
As these particles are formed they are separated from the flour stock and
may be graded according to size and included in the various feeds. As it is
impossible to prevent some flour particles' being removed with the bran,
these flour particles may also be graded according to size and may become
part of the feeds. The other portions into which the wheat berry may be
separated, in order as the percentage of bran particles increases, are First
Clear, Second Clear, Red Dog, Flour Middlings, Shorts, and Bran.
Classes of wheats used for flour. Wheats are classified in five main
groups as follows: (1) white, (2) hard red spring, (3) hard red w^inter,
(4) soft red winter, and (5) durum. Since the composition of the w^heat
varies with climatic and soil conditions to which it has been subjected in
growing, it is natural that many variations in composition occur within
each class. The sections in which the different classes of wheat are grown
overlap to a greater or less degree. The major portion of the hard red
spring wheat and durum wheat is grown in the North Central States of
the United States and in Canada, whereas hard red winter wheat is grown
chiefly in the South Central and Middle Central States. This class of
wheat leads all others grown in Iowa, Nebraska, Kansas, Oklahoma, Texas,
and Colorado. At present twice as much acreage is planted in hard red
winter wheat as in any other class of wheat. Soft red winter wheat is
grown in Missouri and the eastern half of the United States. It is also
grown in some Western States, particularly Oregon, Washington, and
Idaho. White wheat is grown to a limited extent in the northeastern part of
the United States and in Michigan, New York, and on the Pacific Coast.
Flour terminology. Flour terminology had become confusing but as
a result of the work of the committee on terminology of the Millers'
National Federation, in cooperation with the U. S. Department of Agri-
culture, definitions for labeling have been worked out and progress has
been made in clarifying the terminology. It has been suggested that grade
be used to refer to the type of flour as determined by the milling process,
whereas the word class be used to designate the kind of wheat from which
the flour is milled. According to such a plan, grades of flour would be
patent, clear, etc. ; classes would be durum, hard- and soft-wheat flours.
Definition of flour. The definition of flour is from the Definitions and
Standards for Food Products of the Service and Regulatory Announce-
ments of the U. S. Department of Agriculture, issue of 1933.
"Whole-wheat flour, entire-wheat flour, graham flour, is the product
TYPES OF FLOURS 395
made by grinding wheat, and contains, in their natural proportions, all of
the constituents of the cleaned grain."
Harrell and Benson state that whole-wheat flour may be of coarse,
medium, or fine granulation.
"Flour, wheat flour, white flour, is the fine-ground product obtained in
the commercial milling of wheat, and consists essentially of the starch and
gluten of the endosperm. It contains not more than 15 per cent moisture,
not less than 1 per cent nitrogen, not more than 1 per cent ash, and not
more than 0.5 per cent fiber."