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Textbook Chapters > Chapter 4 - Ingredients - FLOUR, Meals, and Starches > Flashcards

Chapter 4 - Ingredients - FLOUR, Meals, and Starches Flashcards

1
Q

What is the difference between Hard Wheats and Soft Wheats?

A

Hard Wheats contain greater quantities of the proteins Glutenin and Gliadin, while Soft Wheats contain a lower protein content.

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2
Q

What is the difference between Strong Flour and Weak Flour?

A

Strong Flour is made from Hard Wheat, and Weak Flour is made from Soft Wheat. Strong Flour is used primarily to make breads and other yeast products, and Weak Flour is used to make cakes, cookies, and pastries.

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3
Q

What are the 6 principle classes of wheat grown in North America?

A
  1. Hard Red Winter
  2. Hard Red Spring
  3. Hard White
  4. Soft White
  5. Soft Red Winter
  6. Durum
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4
Q

Composition of Wheat. What are the 3 components of the Wheat kernel?

A
  1. Bran - the hard outer covering of the kernel (14%)
  2. Germ - plant embryo portion of a grain kernel, which becomes a new wheat plant if sprouted. It contains a high fat content that can quickly become rancid. (3%)
  3. Endosperm - White, starchy. Milled into white flour. 68-76% starch. 6-18% protein. (72%)

Other outer portions = 4. Shorts: (11%)

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5
Q

What are the 2 purposes of milling wheat?

A
  1. To separate the endosperm form the bran and germ

2. To grind the endosperm to a fine powder

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6
Q

What is Stone Grinding?

A

Stone Grinding - Grind wheat into flour by grinding between 2 large stones, then sifting to remove some of the bran

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7
Q

What is Bolting?

A

After being ground, the wheat is Sifted to remove some of the bran. This is called Bolting.

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8
Q

What is the Break System?

A

The Break System is a milling system to produce various grades of flour by repeatedly breaking the grains between rollers and sifting.

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9
Q

What is Roller Milling?

A

Roller Milling is a process of milling wheat into flour that involves repeatedly cracking and sifting the grain.

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10
Q

Sifting separates the flour into Streams. What is a Stream?

A

Stream: The portion of flour that is separated in any one of the stages in the roller-milling of grain.

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11
Q

What are 3 Grades of Flour?

A
  1. Patent Flour
  2. Clear Flour
  3. Straight Flour
    Different grades of flour come from different portions of the endosperm.
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12
Q

What is Patent Flour?

A 
Flour form the interior of the endosperm.
Considered the highest grade.
Fine texture
Whitest color
High-quality protein
Free of any trace of bran or germ

Any flour made form the interior of the endosperm is patent flour, even if made from Soft Wheat. However, most bakers use the term Patent Flour to mean Strong Patent Flours used for breads.

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13
Q

What is Clear Flour?

A

Portion of the endosperm left After the Patent Flour has been removed.
Darker color
Higher protein
Usually separated into more than one Grade

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14
Q

What is First Clear flour?

A

First Clear flour is a dark flour, tan in color, though lighter than Second Clear, and often used in rye breads. It has a high protein content.

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15
Q

What is Second Clear flour?

A

Second Clear flour is a low-grade flour not usually used in food production.

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16
Q

What is Straight Flour?

A

Straight flour is made by combining all the streams of the milling process. Made from the entire endosperm. Also contains small amounts of bran and germ that weren’t separated during milling. It is not often used in North American baking.

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17
Q

What is Extraction?

A

Extraction refers to the amount of flour milled from a given amount of grain, expressed as a percentage of the total amount of grain.

Example: Whole wheat flour = 100% extraction because if you start with 100lbs of grain, you will end up with 100lbs of whole wheat flour.

Example: If a grade of flour is 60% extraction, this means it would take 100lbs whole grain flour to produce 60lbs of this grade of flour. The remaining 40% would be bran, germ, shorts, and darker, lower grades of flour.

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18
Q

What is Fancy Patent/Extra Short flour?

A

Fancy Patent/Extra Short flour is made from the inner 40-60% of the endosperm

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19
Q

What is Short Patent flour?

A

Short Patent flour is made from up to 80% of the endosperm

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20
Q

What is Long Patent flour?

A

Long Patent flour is made from up to 95% of the endosperm

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21
Q

Composition of Flour. What percentage is Starch?

A

Starch: 68-76%.

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22
Q

What are Starches?

A

Starches are complex carbohydrates whose molecules consist of long chains of simpler sugars bound together.

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23
Q

How much water can Starch absorb as compared to the weight of the starch itself?

A

Starch can absorb 1/4-1/2 its weight in water.

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24
Q

Composition of Flour. What percentage is Protein?

A

Protein: 6-18% white flour.

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25
Q

Which 2 proteins make up 80% of the proteins in flour?

A

80% of the proteins in flour are Glutenin and Gliadin.

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26
Q

What is Gluten?

A

Gluten is formed when Glutenin and Gliadin are combined with water and mixed in a dough, to form an elastic substance which provides the structure for baked products.

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27
Q

How much water can Gluten proteins absorb as compared to the weight of the Gluten proteins themselves?

A

Gluten proteins can absorb about 2x their weight in water.

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28
Q

What is another protein present in white flour? (Hint: Enzyme)

A

Amylase/Diastase.

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29
Q

What is Amylase/Diastase?

A

Amylase/Diastase is an enzyme present in white flour which breaks down starch into simple sugars. This is important for yeast fermentation, as yeast is able to ferment sugars but not starch. Therefore, Amylase makes fermentation possible even in bread doughs with no added sugar.

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30
Q

Composition of Flour. What is the percentage of the Moisture content of flour?

A

The moisture content of flour in good condition ranges from 11-14%. If it becomes higher than this, spoilage is likely to occur.

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31
Q

Composition of Flour. What is the percentage of Gums in flour?

A

Gums make up 2-3% of white flour.

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32
Q

What are Gums?

A

Like starches, Gums are forms of Carbohydrates.

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33
Q

What are the most important Gums called?

A

Pentosans.

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34
Q

What are Pentosans?

A

Pentosans are the most important gums, since they have a much greater capability to absorb water than either starches or proteins.

35
Q

How much water can Pentosans absorb as compared to the weight of the Pentosans themselves?

A

Pentosans absorb 10-15x their weight in water.

36
Q

Composition of Flour. What is the percentage of the Fat content of flour?

A

Fats and fatlike substances (emulsifiers) make up only 1% of white flour. They are important for gluten development, and spoil easily, giving flour an ‘off’ flavour.

37
Q

Composition of Flour. What is Ash?

A

Ash is the mineral content of flour.

38
Q

How is the Ash content determined?

A

Ash content is determined by burning a sample of flour in a controlled environment. The starch and protein, when burned completely, turn to carbon dioxide gas, water vapour, and other gases, but the minerals do not burn and are left as ash.

39
Q

The higher the Ash content…

A

…The darker the flour. This is because the bran and the outer parts of the endosperm contain more minerals than the whiter, inner portions of the endosperm. (Whole grain flour is higher in Ash than White flour)

40
Q

What is the percentage of the Ash content for white cake flour?

A

0.3%

41
Q

What is the percentage of the Ash content for Whole Wheat flour?

A

1.5%

42
Q

What are Carotenoids?

A

Carotenoids are orange-yellow pigments present in may plant products, including unbleached flour. They are responsible for the creamy color of flour. As flour ages after being milled, oxygen in the air bleaches some of the pigments, turning the four somewhat whiter in color.

43
Q

What is Absorption?

A

Absorption refers to the amount of water a flour can take up and hold while being made into a simple dough, based on a predetermined standard dough consistency or stiffness. It is expressed as a percentage of the weight of flour.

Example: If the absorption ratio of a certain grade of flour is 60%, this means 60lbs of water combined with 100lbs of flour would yield a dough of standard consistency.

44
Q

Starch Absorption

A

Because starch is the largest component of flour, it absorbs the most water.

45
Q

Pentosan gums absorption

A

Pentosan gums absorb 10-15x their weight in water, but because they are present in such small quantities, they don’t account for much variation in absorption ratios

46
Q

Proteins absorption

A

Proteins are present in significant amounts and absorb up to 2x their weight in water.

47
Q

The higher the proteins content of flour…

A

…The more water it can absorb

48
Q

Flour Treatments and Additives. What Enzyme is commonly added to flour?

A

Although the Enzyme Amylase/Diastase is naturally present in flour, it is usually in too small a quantity to be helpful for yeast, so this Enzyme is often added to flour, possibly in the form of Malt Flour (which is high in Diastase).

49
Q

What are 2 reasons that Chlorine is added to Cake Flour?

A

Chlorine is added to cake flour:

  1. As a maturing agent
  2. To bleach the flour to pure white
50
Q

What is Enriched Flour?

A

Enriched Flour is flour to which vitamins and minerals (primarily iron and B vitamins) have been added to compensate for the nutrients lost when the bran and germ were removed.

51
Q

What are Dough Conditioners?

A

Dough Conditioners/Dough Improvers contain a variety of ingredients that improve gluten development, aid yeast fermentation, and delay staling.

52
Q

What is Vital Wheat Gluten?

A

Vital Wheat Gluten is wheat gluten in a concentrated form, usually about 75% by weight. It is added to flour to improve the quality of yeast-raised goods, and can increase the volume of yeast breads and aid in the development of gluten during mixing.

53
Q

Types of Patent Flour. What is Bread Flour?

A

Bread Flour is a strong flour, such as patent flour, used for breads. Protein 11-13.5%. Ash 0.35-0.55%.

54
Q

What is the Protein Content of Bread Flour?

A

Protein 11-13.5%.

55
Q

What is the Ash Content of Bread Flour?

A

Ash 0.35-0.55%.

56
Q

Types of Patent Flour. What is High-Gluten Flour?

A

High-Gluten Flour is flour with an an especially high Protein content, used for hard-crusted breads and in such specialty products as pizza dough and bagels. Protein: 14%. Ash: 0.5%

57
Q

What is the Protein Content and Ash Content of High-Gluten Flour?

A

Protein: 14%. Ash: 0.5%

58
Q

Types of Patent Flour. What is Cake Flour?

A

Cake Flour is a weak or low-gluten flour made from soft wheat. It has a soft, smooth texture and a pure white color. Protein: 8%. Ash: 0.3%

59
Q

What is the Protein Content and Ash Content of Cake Flour?

A

Protein: 8%. Ash: 0.3%

60
Q

Do bread flours from European wheats have a Higher protein content or a Lower protein content than North American bread flours?

A

Bread flours from European wheats are generally Lower in protein than North American Bread flours. Typically they have a protein content of around 11-11.5%.

61
Q

In the Hand Test for Flour Strength, describe the experience of Bread Flour, Cake Flour, and Pastry Flour.

A

Bread flour - feels slightly coarse when rubbed between fingers. If squeezed, it falls apart. Color: Creamy white.
Cake flour - feels very smooth and fine. Stays in a lump when squeezed. Color: Pure white.
Pastry flour - feels smooth and fine, and can also be squeezed into a lump. Color: Creamy white, not pure white.

62
Q

What is All-Purpose Flour? What is the protein content?

A

All-Purpose flour is formulated to be slightly weaker than bread flour, so that it can be used for pastries as well. Protein Content: 10-11.5%

63
Q

What is Durum Flour? What is the protein content?

A

Durum flour is made from high-gluten Durum wheat, and is used primarily to make pastas. Protein Content: 12-16%

64
Q

What is Self-Rising Flour?

A

Self-rising flour has had baking powder (and sometimes salt) added to it.
Advantage: baking powder is blended uniformly.
Disadvantage: a) Different proportions of baking powder are needed for different formulas, so no single blend is right for all purposes.
b) Baking powder loses its aerating power over time, so the quality of products may fluctuate.

65
Q

What is Whole Wheat Flour? What is the protein content?

A

Whole Wheat flour is made by grinding the entire wheat kernel, including the bran and germ. Protein content: 12-13%.

66
Q

What is Bran flour?

A

Bran flour is flour to which Bran Flakes have been added.

67
Q

What is Cracked Wheat?

A

Cracked wheat is not a flour, but a type of meal, in which the grains are broken into small, coarse pieces. It is used in small quantities to give texture and flavour to some specialty breads.

68
Q

Why does Rye not form good quality gluten?

A

Rye flour contains enough gliadin, but it does not contain enough glutenin to form gluten of good quality. It is also 4x as high in pentosan gums as wheat flour, which gives some structure but also interferes with gluten development and makes rye doughs stickier than wheat doughs.

69
Q

What are 6 grades/types of Rye flour?

A
  1. Light rye - nearly white, high starch, little protein
  2. Medium rye - straight flour
  3. Dark rye - clear flour, lower percentage of fine starch particles
  4. Whole rye flour - made from the whole rye kernel
  5. Rye meal/pumpernickel flour - dark, coarse meal made from the entire rye grain. Products labeled pumpernickel are sometimes cut into flakes rather than ground into coarse meal.
  6. Rye blend - mixture of rye flour (20-40%) and strong wheat flour, such as clear flour.
70
Q

In Great Britain, corn is referred to as…

A

… ‘maize’. The word ‘corn’ simply means ‘grain’.

71
Q

What is cornmeal made from?

A

Most cornmeal is made from only the endosperm, because the oil in the germ becomes rancid quickly, though whole-grain cornmeal is also available.

72
Q

What is Spelt?

A

Spelt is considered an ancestor of modern wheat. It has some gluten proteins, forming a weak gluten structure unable to withstand much mixing. Spelt has a lower absorption ratio than wheat.

73
Q

Oats are high in…

A

…Gums, which supply dietary fibre. This accounts for the gummy/gluey texture of oatmeal porridge.

74
Q

What are 4 different classes/types/subcategories of oats?

A
  1. Rolled Oats - made by steaming oat grains to soften then, and then flattening between rollers.
  2. Steel-cut Oats - Whole grains, cut into small pieces. Long cooking time and chewy texture.
  3. Oat flour -Whole-grain oats ground into fine flour, which can be mixed with wheat flour in small quantities for specialty breads
  4. Oat bran - a good source of dietary fibre that is often used as a muffin ingredient.
75
Q

What is Buckwheat?

A

Buckwheat is not technically a grain because it comes form a Plant with branched stems and brand, arrow-shaped leaves, instead of a Grass.

76
Q

When Buckwheat grains are crushed into small pieces, they are called…

A

… Buckwheat Groats. These can be cooked like rice.

77
Q

What is Soy?

A

Soy is not a grain, but a bean/legume. However, it may be ground into a flour that is low in starch, high in fat, and high in protein (not gluten-forming protein). Raw soy flour contains enzymes that aid yeast action and bleach the pigments in wheat flour.

78
Q

Does rice flour have protein?

A

Yes, rice flour has a small amount of protein, but no gluten-forming proteins. (Ideal for gluten-free baked goods)

79
Q

What are the 3 most important starches in dessert production?

A
  1. Cornstarch
  2. Waxy maize
  3. Instant starch
80
Q

What are the effects of Cornstarch?

A

Products thickened with cornstarch set up almost like gelatine when cooled. Thus, cornstarch is used to thicken cream pies and other products that must hold their shape.

81
Q

What are the effects of Waxy Maize?

A

Waxy Maize is made from a different type of corn, manufactured into a form called ‘modified food starch’. Modified food starches don’t break down when frozen, are clear when cooked, and give a brilliant, clear appearance to fruit pie fillings. Waxy Maize doesn’t set up firm like cornstarch. Instead it makes a soft paste, whether hot or cold. (ie not suitable for cream pie fillings)

82
Q

What are the effects of Instant Starches?

A

Instant starches are precooked/pregelatinized, so they thicken cold liquids without further cooking. Ex. fresh fruit glazes.

83
Q

What are the 2 principal categories of Starch Molecules?

A
  1. Amylose starches - after cooking get thicker and cloudier as they cool, forming a firm gel. Tend to break down and release liquid after long storage/freezing.
  2. Amylopectin starches - don’t thicken as cool, and remain fairly clear. Remain stable when frozen, and don’t release liquids in storage/after freezing.

Textbook Chapters (12 decks)

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