Cereals Flashcards
Nutrition, Bread - function of ingredients, process of breadmaking, yeast and gluten, Rice, Pasta, Gelatinisation
What is the primary processing of wheat called?
Milling
what is the extraction rate of plain white flour?
72%
What parts of the grain are removed in plain white flour
Bran and germ removed
how much protein (gluten) is left after the processing of plain white flour?
8%
what is the extraction rate of self raising flour?
72%
what is added or removed to the grain to make self raising flour
bran and germ removed, Baking powder added
How much protein (gluten) is left in self raising flour
10%
Is strong flour white or wholemeal?
It can be both
how much protein is left in strong flour
at least 17%
what is the extraction rate of brown flour?
85%
what parts of the grain are removed in brown flour?
coarse bits of bran
what is the extraction rate of wholemeal flour?
100%
what parts of the grain are removed in wholemeal flour?
none - it contains the most fibre
how is stoneground flour different to normal flour?
it is ground between two stones
what is organic flour?
white, brown or wholemeal flower that has been grown and processed without the use of chemicals
define extraction rate
extraction rate is the amount of grain left after milling.
what is fortification in flour?
Fortification is a legal requirement in white flour where Iron, Calcium, Vitamin B1 and Vitamin B3 are added to make them more nutritious.
Why is there a law being introduced to add folic acid to flour?
folic acid is an important nutrient to take during pregnancy as it can prevent neural tube defects in babies
what are the names of the two proteins found in wheat flour?
Glutenin and Gliadin
why iz it important that bread dough can stretch?
helps the bread expand when CO2 is produced by yeast
what does resting the bread do?
relaxes gluten strands
