FLOUR 1 Flashcards

1
Q

what is milling

A

process of grinding endosperm into a fine powder

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2
Q

what are the five steps of milling

A

breaking, purifying, reducing, sifting, classifying

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3
Q

whats removed in breaking

A

break rollers remove germ and bran

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4
Q

whats the result of breaking

A

“break flour”— still some bran attached

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5
Q

how is flour moved through purifying

A

through container of blowing air to remove any remaining bran

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6
Q

whats the result of flour

A

middlings

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7
Q

what do rollers do during reducing

A

grind the middlings into flour

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8
Q

how does sifting work

A

sifted into streams of various particle size

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9
Q

how are particle sizes classified

A

by size

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10
Q

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

A

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

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11
Q

what is wet milling

A

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

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12
Q

whats an example of wet milling

A

corn kernels often wet milled to make corn starch

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13
Q

whats the most common flour

A

wheat flour

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14
Q

why is flour important

A

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

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15
Q

can you make flour from non-cereal sources

A

yes - nuts, soybeans, potatoes

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16
Q

how are wheat flours classified

A

based on protein content

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17
Q

describe protein and starch content of soft flours

A

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

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18
Q

describe protein and starch content of hard flours

A

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

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19
Q

what does starch provide

A

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

20
Q

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

A

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

21
Q

describe air bubbles in fine crumb

A

small, densely packed air bubbles

22
Q

describe air bubbles in coarse crumb

A

large, often irregular air holes

23
Q

what is whole wheat flour made from

A

entire kernel + high in fiber

24
Q

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

A

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

25
how does bread using only whole wheat flour feel + how do you fix this
dense/heavy, but fixed by combining with soft flour (50/50)
26
why do whole wheat flours require refrigeration
to prevent rancidity because of germ
27
what does white flour contain
endosperm only
28
what kind of flour is bread flour made from
white flour from winter wheat -High gluten content (12-14%)
29
what kind of flour is durum flour (Seminola)
hard winter durum wheat
30
why is durum flour / seminola ideal for pasta
Highest protein content (up to 18%)
31
what are the protein in durum flour / seminola held together by
hydrophobic interactions, disulfide bonds, and hydrogen bonds
32
what does the protein in durum flour / seminola keep dough from doing
dough from breaking when kneading or boiling
33
what is all-purpose flour a blend of
blend of hard and soft wheat, sp suitable for breads, cakes, or pastry
34
whats the protein content of all-purpose flour
average is ~10% but differs by region (north vs south U.S.) and by brand
35
whats pastry flour made from
patent flour from soft wheat + used by commercial and professional bakers
36
describe protein content of pastry flour
lower in protein (9%)
37
whats cake flour made from
patent flour from soft wheat – Fine crumb, delicate structure, and smooth texture
38
describe protein content of cake flour
similar protein content to pastry (8%), but more starch
39
whats rye flour gluten content
lower gluten content than wheat, makes very compact breads (ex: pumpernickel)
40
how are rye breads made into porous and light breads
because w heat flours often added (1:4 ratio wheat to rye) to rye flour
41
what are pentosans
water-soluble carbs that rye flour contains a high concentration of
42
what do pentosans do
increase water binding capacity and stickiness of rye bread
43
whats tritical a combination of
wheat and rye grains
44
what are examples of gluten free flours
amaranth, buckwheat, cornmeal, rice flour
45
whats the major protein in cornmeal
zein— cannot mimic elastic properties of gluten
46
what are some grain free flours
potato flour, chickpea flour, soy flour, almond flour, coconut flour