VATIS UPDATE Article

Researchers at Kansas State University (KSU), the United States, have developed a new testing method to help millers assure wheat flour purity that will meet baking industry standards and consumers’ expectations. The test introduces sophisticated molecular methods that focus on high, endosperm purity in flour extracted from wheat kernels. “We are helping the miller by measuring the endosperm purity for flour streams coming from each stage of the milling process,” said Mark Boatwright, at KSU.

This will allow the miller to optimize settings on equipment and make decisions to meet the baker’s specifications for quality flour. When completed, the work being done at the university will allow the miller to exclude inferior flour streams from the final product. The researchers analyzed 29 flour streams from a commercial wheat mill to determine the endosperm purity as it moves closer to becoming flour for bread or other products.