Organic Bread-Making Wheat Flour (W200) from Harinas Polo: Functional Innovation and Rheological Potential in the Food Industry.

In the industrial baking sector—specifically for high-quality traditional and organic products—dough stability and the ability to retain water and gas are essential factors for ensuring a consistent product. Harinas Polo’s Organic Bread-Making Wheat Flour (W200) stands out as a medium-strength technical solution derived from a carefully selected range of organically grown wheats.

Its purity and rheological properties derive from the milling of organic wheat grain (Triticum aestivum) that is mature, sound, dry, industrially clean, and free from additives. It holds certification from control authority ES-ECO-006-AR and registration number AR-0349/E.

Physical Transformation and Technological Properties.

Medium Baking Strength ( $W$ ): Shows an energy value of $W = 200 - 220$ . This level of strength is ideal for direct bread-making processes or short fermentation times, providing the necessary structural balance for pastry and commercial bakery doughs.

Balanced Alveolar Ratio ( $P/L$ ): The index falls within the range of $P/L = 0.60 - 0.70$ . By remaining below unity, it ensures a dough with adequate extensibility and low tenacity, facilitating automated forming without tearing or shrinkage of the pieces.

Controlled Enzymatic Activity (Falling Number): The falling time, or Falling Number, records a very stable value of 340\text{ seconds}" data-index-in-node="120">>340 seconds. This indicates low alpha-amylase activity, reducing the risk of sticky dough or collapse during baking.

Protein and Gluten Structure: Establishes a minimum requirement of protein 11.0\%" data-index-in-node="79">>11.0% (with a final analytical average of 13.80 g per 100 g) and wet gluten 27\%" data-index-in-node="166">>27%. This ensures the formation of an optimal viscoelastic network during kneading.

Standard Refinement and Fine Granulometry: Features a regulatory ash content of 0.50–0.80% (with an actual average value of 0.56 g per 100 g), equivalent to traditional white flour. Its particle size ensures rapid, uniform hydration during mixing.

Complete Nutritional Sheet (100g)

Component Analytical	Average value per 100 g	Functionality and Industrial Impact
Carbohydrates	67.34 g	Wheat starches that act by absorbing water and structuring the crumb.
Of which sugars	0.9 g	Minimal native simple sugars for the start of fermentation.
Fiber	2.40 g	Moderate dietary fiber content characteristic of refined wheat endosperm.
Proteins	13.80 g	Gluten blocks that provide gas retention and elasticity to the dough.
Fats	1.4 g	Natural lipid fraction that contributes to dough flexibility.
Saturated	0.3 g	Minimal intrinsic saturated fatty acids from the cereal.
Monounsaturated	0.2 g	Native monounsaturated fatty acids derived from the grain.
Polyunsaturated	0.7 g	Polyunsaturated lipids derived from wheat milling.
Ashes	0.56 g	Residual mineral content confirming the degree of extraction.
Water (Moisture)	14.5 g	Free water content, clearly lower than the legal limit of <span class="math-inline" data-math="<15% pm 0.5%.
Vitamin E	0.1 mg	Natural antioxidant retained during the milling process.
Salt / Sodium Equivalent	5.0 mg / 2.0 mg	Naturally occurring residual minerals that must be included in the final sodium declaration.
ENERGY VALUE	342 kcal / 1450 KJ	Regulated caloric content for the design of the final product labels.

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):

This organic medium-strength flour is designed to offer consistency in production processes where the goal is to certify the final product as organic.

1. Commercial Organic Bread and Pastry Making:

Dosage: Direct use at 100% of the recipe formulation.
Effect: With a $W = 200 - 220$ and a balanced $P/L$ , it allows for the production of standard-format breads (loaves, baguettes, sandwich bread) as well as batters or pastry doughs that do not require intense mechanical stress, ensuring a soft crumb and a crispy crust.

2. Direct processes and short controlled fermentation:

Dosage: Direct use or combined with organic whole-grain flours to adjust dough density.
Effect: The low initial sugar content (0.9 g) and high enzymatic stability (340\text{ sg.}" data-index-in-node="86">>340 sg.) prevent the dough from weakening rapidly during moderate resting periods, ensuring uniform oven spring and significant volume development.

Why is the falling number of this flour so high (>340 seconds), and what impact does it have on industrial breadmaking?

A falling number of >340 seconds indicates very low enzymatic activity (a low level of native alpha-amylase in the grain). In industrial terms, this means that starches will not rapidly break down into simple sugars during dough resting. This benefits dough stability and prevents the dough from becoming sticky, facilitating its passage through automatic molders or dividers. However, if long fermentation times are used, the baker may need to adjust the recipe or fermentation time to ensure the yeast has sufficient food.