CHAPTER 6: VARIETY OF GRAINS AND FLOURS Flashcards
Most common cereal grain with a good amount of gluten-formin protons, making it the most popular grain for baked goods in North America and many other parts of the world.
Wheat
Do many variety flours contain as much, or more, protein than wheat does?
Yes
Why is protein content not a good indicator of quality?
Not all proteins in variety flours form gluten (except for rye and triticum grains, to a degree).
Why is rye bread consumption high in areas such as Russia, Eastern Europe, and Scandinavia?
Rye grass is tolerant of poor soil and cold climates, where wheat cultivation is difficult.
Breads from rye flour tend to be what?
Dense and gummy, and have a strong flavor.
Do rye and wheat have equal amounts of protein?
Yes
Does rye have a limited ability to form gluten? Why?
Yes, because it holds a sufficient amount of gliadin but is low in gluten in. In addition, it’s high in pentosan gums (8% or more), which interfere with what little gluten can form.
What do pentosans provide in rye dough?
Along with starch, they provide a type of cohesive structure in rye dough.
Why does rye flour absorb noticeably larger quantities of water than wheat flour? How does this affect fermentation and mixing?
High pentosan gum content. For this and other reasons, doughs made from rye flour are gummy and sticky, are easily over mixed and fermented, and have poor gas retention qualities during later stages of proofing and baking.
Rye bread formulas in North America generally contain what? Why?
Hard wheat flour (clear, high-gluten, or bread flour) to supply needed gluten and balance flavor.
Standard commercial rye bread formulas are generally what ratio?
one-quarter to one-half part rye flour to one part wheat flour.
Common addition that’s an ancient spice native to the same regions as rye grass.
Caraway seed.
What oxidizes more easily, rye or wheat flour?
Rye, even though it is not significantly higher in oil than wheat flour. You should buy it sparingly or only when needed. No longer than a three month period.
Are light and white rye patent flours?
Yes, and it is sometimes bleached.
The mildest-tasting, most common rye flour used in North America used in rye and sour rye breads.
Light and white rye flour.
Unlike wheat endosperm, rye endosperm is high in what?
Dietary fiber, notably soluble fiber from pentosan gums.
Medium rye is straight flour, from the whole ________, and dark rye is clear flour, left from the production of _____ rye.
endosperm, light.
Of light, medium and dark rye flours, which has the darkest color and strongest flavor, and produces the lowest bread volume?
Dark
Whole rye flour is also called what? Whats it made from?
Pumpernickel, made from whole rye kernel.
Corn is also called what?
Maize
Corn is typically sold as what?
Ground cornmeal, but is also available in a coarser grit or finer flour.
How do different sized granules of corn affect texture of baked goods?
Coarse-textured cornmeal makes slightly gritty bread. One that is denser and more crumbly than cornbread made with from fine cornmeal.
Does corn contain protein? Is any of it gluten-forming?
Yes, it does contain a good amount of protein; none is gluten forming.
Why is wheat flour usually added to baked products with cornmeal?
Because corn has no gluten forming protein.
What does cornmeal add to baked goods?
Appealing crumbliness, flavor and color.
Corn products are typically what color?
White or yellow but blue is also available.
What gives yellow cornmeal its color?
Carotenoids (organic pigments).
Are most corn products sold today whole grain? Why?
No, they are milled from the corn endosperm, since corn germ is extremely high in oil (30-35%) and becomes rancid very quickly.
Cornmeal milled from endosperm is sometimes called what?
Degerminated
Is degerminated enriched with vitamins and minerals?
Yes
Does degerminated cornmeal last longer than whole grain cornmeal?
Yes
Does degerminated cornmeal have a milder flavor than whole grain?
Yes
Traditional Mexican corn flour used in making corn tortillas is called what?
Masa Harina
How is masa haring made?
Soaking dried corn in limewater before grinding it into flour.
What does soaking masa haring in limewater do?
Removes bran layers, changes the properties and flavor of the corn, and increases nutritional value.
Oat products used in baking include what?
Rolled oats and quick-cooking rolled oats. Steel-cut oats are also available.
Oats are most commonly used in what?
Cookies, streusel toppings, muffins, and breads.
Are oats higher in proteins than most grains products?
Yes, but the proteins don’t form gluten.
Oat flour and oatmeal, also called rolled oats, are whole grain because…?
They are made from whole oats and kernels, called groats.
What are groats?
The kernels of any cereal grain that have had their inedible hulls removed.
Regular rolled-oats, also called large flake or old-fashioned rolled oats, are whole groats that have been what?
Steamed, then flattened between rollers. The steaming makes it easy to flatten the oats.
What does steaming oats do to lipase enzymes? Is this good?
It deactivates them and slows oxidation of oils in oats.
How are quick-cooking rolled oats (quick oats) made?
By cutting each groat into several thin pieces before steaming and rolling.
Why do quick oats take less cooking time?
Liquid penetrates thin pieces faster.
How are steel-cut or Irish oats made?
Oats are chopped into small chunks instead of rolled.
Texture and flavor of Irish oats.
They are chewier and often have stronger flavor than rolled oats, because they are usually not steamed.
Why do Irish oats have such a strong flavor.
Active lipase enzymes breaking down oils.
Why do steel-cut oats take longer to cook than rolled oats?
Because of their chunky shape and the fact that they have not been previously cooked, steel-cut oats take longer to cook than rolled oats.
Are regular rolled oats and quick-cook oats used interchangeably in baking?
Yes, in basic formulas.
How is the texture of regular rolled oats different from quick?
Because they are larger in size, they have a coarser, chewier texture.
What may happen to cookies if a formula specifies quick oats? How can you combat this?
Cookies may spread excessively. Adding extra flour will help soak up the free liquid that causes excessive spreading.
Where does the gumminess of oats come from?
Beta-glucan
What is beta-glucan?
A gum in oats that functions as dietary fiber in our bodies.
Do all whole grain cereals contain fiber?
Yes
Soluble fiber in oat products has been shown to lower cholesterol, which can lower the risk for what?
Coronary heart disease.
Are some barley products high in beta-glucan?
Yes
Rice flour is milled from what?
Endosperm of the rice kernel.
Is rice flour a high or low-protein flour? Does it contain gluten?
Low protein that contains no gluten.
What cultures use a lot of rice flour?
Middle Eastern and Asian.
Where is pearl millet grown?
Pennisetum glaucum is the most common of thousands of millet varieties grown throughout the world.
Where did pearl millet originate?
Africa thousands of years ago. Once introduced to India, it was widely grown there as well.
Pearl millet shape.
Tear-drop
Millet can grow despite what?
Hot, dry conditions and poor soil, making it a valuable staple in countries where little else is grown.
Unless first poked in _______, millet retains a crunch texture in baked goods.
water
Once ground, when must pearl millet be utilized? Why?
Immediately to prevent off flavors developing in the oils.
