MANHATTAN, KANSAS -- Kansas State University researchers 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, a Kansas State University doctoral candidate in biochemistry and molecular biophysics from Runnels, Iowa. "This will allow the miller to optimize settings on equipment and make decisions to meet the baker's specifications for quality flour."