FLOUR 1

Question 1

what is milling

Answer 1

process of grinding endosperm into a fine powder

Question 2

what are the five steps of milling

Answer 2

breaking, purifying, reducing, sifting, classifying

Question 3

whats removed in breaking

Answer 3

break rollers remove germ and bran

Question 4

whats the result of breaking

Answer 4

“break flour”— still some bran attached

Question 5

how is flour moved through purifying

Answer 5

through container of blowing air to remove any remaining bran

Question 6

whats the result of flour

Answer 6

middlings

Question 7

what do rollers do during reducing

Answer 7

grind the middlings into flour

Question 8

how does sifting work

Answer 8

sifted into streams of various particle size

Question 9

how are particle sizes classified

Answer 9

by size

Question 10

what happens to bran and germ portions in whole grain flours after step 2 in milling (purification)?

Answer 10

blended back into endosperm portion, but sometimes the whole grain is just milled

Question 11

what is wet milling

Answer 11

grains are soaked in water to soften the seed and
make it easier to separate the components (no mechanical breaking)

Question 12

whats an example of wet milling

Answer 12

corn kernels often wet milled to make corn starch

Question 13

whats the most common flour

Answer 13

wheat flour

Question 14

why is flour important

Answer 14

foundation for all baked products, and used as a thickening agent

Question 15

can you make flour from non-cereal sources

Answer 15

yes - nuts, soybeans, potatoes

Question 16

how are wheat flours classified

Answer 16

based on protein content

Question 17

describe protein and starch content of soft flours

Answer 17

least amount of protein/highest amount starch
(Ideal for tender, fine crumb of cakes and pastries, pastry flour, cake flour)

Question 18

describe protein and starch content of hard flours

Answer 18

higher protein content
(ideal for yeast breads and pasta - Whole wheat flour, durum wheat flour, bread flour)

Question 19

what does starch provide

Answer 19

structure, texture, and flavor - Strengthens baked item through gelatinization

Question 20

starch contributes to the strength of the crumb of products. whats the crumb?

Answer 20

the cell structure w/in the interior of a baked product

Question 21

describe air bubbles in fine crumb

Answer 21

small, densely packed air bubbles

Question 22

describe air bubbles in coarse crumb

Answer 22

large, often irregular air holes

Question 23

what is whole wheat flour made from

Answer 23

entire kernel + high in fiber

Question 24

why are the coarse bran granules in whole wheat flour a drawback?

Answer 24

bran’s coarse granules break gluten strands and decrease breads final volume

Question 25

how does bread using only whole wheat flour feel + how do you fix this

Answer 25

dense/heavy, but fixed by combining with soft flour (50/50)

Question 26

why do whole wheat flours require refrigeration

Answer 26

to prevent rancidity because of germ

Question 27

what does white flour contain

Answer 27

endosperm only

Question 28

what kind of flour is bread flour made from

Answer 28

white flour from winter wheat -High gluten content (12-14%)

Question 29

what kind of flour is durum flour (Seminola)

Answer 29

hard winter durum wheat

Question 30

why is durum flour / seminola ideal for pasta

Answer 30

Highest protein content (up to 18%)

Question 31

what are the protein in durum flour / seminola held together by

Answer 31

hydrophobic interactions, disulfide bonds, and hydrogen bonds

Question 32

what does the protein in durum flour / seminola keep dough from doing

Answer 32

dough from breaking when kneading or boiling

Question 33

what is all-purpose flour a blend of

Answer 33

blend of hard and soft wheat, sp suitable for breads, cakes, or pastry

Question 34

whats the protein content of all-purpose flour

Answer 34

average is ~10% but differs by region (north vs south U.S.) and by brand

Question 35

whats pastry flour made from

Answer 35

patent flour from soft wheat + used by commercial and professional bakers

Question 36

describe protein content of pastry flour

Answer 36

lower in protein (9%)

Question 37

whats cake flour made from

Answer 37

patent flour from soft wheat
– Fine crumb, delicate structure, and smooth texture

Question 38

describe protein content of cake flour

Answer 38

similar protein content to pastry (8%), but more starch

Question 39

whats rye flour gluten content

Answer 39

lower gluten content than wheat, makes very compact breads (ex: pumpernickel)

Question 40

how are rye breads made into porous and light breads

Answer 40

because w heat flours often added (1:4 ratio wheat to rye) to rye flour

Question 41

what are pentosans

Answer 41

water-soluble carbs that rye flour contains a high concentration of

Question 42

what do pentosans do

Answer 42

increase water binding capacity and stickiness of rye bread

Question 43

whats tritical a combination of

Answer 43

wheat and rye grains

Question 44

what are examples of gluten free flours

Answer 44

amaranth, buckwheat, cornmeal, rice flour

Question 45

whats the major protein in cornmeal

Answer 45

zein— cannot mimic
elastic properties of gluten

Question 46

what are some grain free flours

Answer 46

potato flour, chickpea flour, soy flour, almond flour, coconut flour