NECI

Flour Power

Tod BrambleKing Arthur Flour

US Wheat Production(1866-2008)

0

500

1000

1500

2000

2500

3000

Mil

lio

ns

of

Bu

shel

s

1866 = 170 mil bu

2008: 2.4 billion bu

Acres of Wheat Planted

0

10

20

30

40

50

60

70

80

90

Acr

es P

lan

ted

(m

illi

on

)

1866: 15.4 mil acres2008: 56.6 mill acres

Yield per Acre

0

5

10

15

20

25

30

35

40

45

50

Yie

ld (

bu

/ a

cre)

1866: 11 bu/acre

2008: 43.5 bu/acre

1945: 16.4 bu/acre

41,893,600,000 pounds of flour

Per capita Flour Disappearance

128.0

130.0

132.0

134.0

136.0

138.0

140.0

142.0

144.0

146.0

148.0

1988 1990 1992 1994 1996 1998 2000 2002 2004 2006 2008

pounds

year

138.1 pounds per person

Where

US Population Density

Wheat

Wheat

US Wheat By Class

• Endosperm:– 85% – Energy source– Starch -> Flour

• Bran– 12.5%– protection– Fiber

• Germ– 2.5%– Future wheat plant– Oils

Wheat Kernel: Cross Section

Milling

Flour

Flour Types• All Purpose

– 10.5% – 11.5% protein, .50 ash– Suitable for a wide range of products including cookies, scones, muffins, and

some breads.• Bread

– 11.7 – 12.7% protein, .50 ash– Suitable for breads, too strong for muffins, scones, etc.

• Hi-Gluten– 14% protein, .52 ash– A very strong flour used for hard rolls, bagels, pizza.

• Whole Wheat– 13% protein, 1.5 ash– Contains all parts of the kernel good for bread.

• Pastry– 9% protein, .45 ash

• Cake– 8% protein, .35 ash, bleached

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