EXAM 3: Cereal Grains, Flour Types And Gluten-Free Baking Flashcards
Cereal grains are a type of grain used for…
Human consumption
Seed lacks the amino acids _________ and ___________
Lysine and isoleucine
Corn lacks …
Tryptophan
What are the three parts of a grain
Bran
Endosperm
Germ
What is the bran of a grain
Largest outermost part
Mostly fiber
- most B-vitamins
- protein
Minerals (50-80%)
- Iron, copper, zinc, magnesium, selenium, phosphorus, manganese
What is the endosperm of a grain
Large inner part
Mostly starch
- protein
-> gluten andgiodin
-some fat
-carotenoids
What is the germ part of a grain
Smallest part
Mostly oils
- some B vitamins
- vitamin E
- carotenoids
What macronutrients are grains a good source of
Carbohydrate
Fiber
Protein
What minerals are grains a good source of
Iron: oats, quinoa, wheat
Magnesium (all varieties)
Phosphorus (all varieties)
Zinc: oats
Manganese (all varieties)
Selenium: cornmeal, oats, brown rice, wheat, barley, rye
What vitamins are grains a good source of
Thiamin: most grains
Niacin: wheat, bulgar, barley, rye, brown and wild rice
Folate: quinoa, wild rice
B6: quinoa, brown rice, wild rice, wheat
Cereal grains are milled to form _______
Flour
Most common flour used to make baked goods is…
Wheat
What are the other flour types
Oat, corn, spelt, rice, teff, bulgar
Add the overview steps of milling
What are the flour types made from wheat
High-gluten flour (bread machine)
Whole wheat
Bread
All purpose
Pastry
Cake
What is the wheat type, gluten level, %pro, uses¬es of high-gluten flour (bread machine)
Wheat type: hard or blend
Gluten level: high
%protein: 14.5%
Uses¬es: used for yeast breads made in bread machines; desire chewier texture (bagels, pizza dough, artisan breads)
What is the wheat type, gluten level, %pro, uses¬es of whole wheat flour
Wheat type: hard
Gluten level: high
% protein: 14%
Uses¬es: used for yeast breads, quick breads, dough: mix 1/2 w/ white flour
What is the wheat type, gluten level, %pro, uses¬es of bread flour
Wheat type: hard
Gluten level: high
% protein: 12%
Uses¬es: yeast breads, hard rolls that need gluten for multiple rising periods
What is the wheat type, gluten level, %pro, uses¬es of all purpose flour
Wheat type: blend
Gluten level: medium
% protein: 10%
Uses¬es: yeast breads, quick breads, pastry, dough
What is the wheat type, gluten level, %pro, uses¬es of pastry dough
Wheat type: soft
Gluten: low
% protein: 9%
Uses¬es: pastries, some cookies, biscuits, muffins
What is the wheat type, gluten level, %pro, uses¬es of cake flour
Wheat type: soft
Gluten level: low
% protein: 8%
Uses: fine textured cakes
What are additives that can increase rise of high protein flours: Gluten (vital wheat gluten)
Add to whole grain or mixed grain flour to strengthen gluten
- 1-2 tbsp per 1 cup white flour
- 1.5 to 3 tbsp per 1 cup whole grain flour
Flour component’s role in baked goods: Protein
Purpose of gluten: trap gases, create structure for rise
High protein flours form more gluten (exception for whole wheat)
Factors that affect gluten development
- manipulation methods
- amount of liquid
- presence of lipids
- 1-2% fat is needed for gluten development
- >2% fat interferes w/ gluten formation
Flour component’s role in baked goods: Starch
Gelatinization
- absorbs water during cooking; fills gluten network
- structure: sets structure during baking, assists with formation of holes during crumb
What does the “gluten-free” label mean?
FDA: “less than 20ppm gluten” may be labeled “gluten-free”
Means the product does not contain wheat, rye, barley or cross between those
Fresh foods that naturally never contained gluten may also be “gluten-free”`
Gluten-free flour mixtures contain less..
Protein, and the protein is less elastic
What are examples of gluten free flours
Commercially prepared gluten-free flour blends
Rice flour
Sorghum flour
Legume flours (garbanzo, soy)
Tuber-based flours (potato)
Nut-based (almond and coconut)
*requires other additives if you make your own
What are the additives to gluten free flours
Starches
Binders
Milk powder
What is the purpose of added starches in gluten free flours
Starch gelatinizes to provide structure, elasticity and binding
Recommended to use a blend of potato and tapioca starch
What is the purpose of adding binders to gluten free flours
Xanthan gum: provide structure and stability
Powdered psyllium: strengthens the protein network
What is the purpose of adding milk powder to gluten free flours
Aids with browning and adds rich flour
Adds structure and tenderness
