FLOUR 1 Flashcards
what is milling
process of grinding endosperm into a fine powder
what are the five steps of milling
breaking, purifying, reducing, sifting, classifying
whats removed in breaking
break rollers remove germ and bran
whats the result of breaking
“break flour”— still some bran attached
how is flour moved through purifying
through container of blowing air to remove any remaining bran
whats the result of flour
middlings
what do rollers do during reducing
grind the middlings into flour
how does sifting work
sifted into streams of various particle size
how are particle sizes classified
by size
what happens to bran and germ portions in whole grain flours after step 2 in milling (purification)?
blended back into endosperm portion, but sometimes the whole grain is just milled
what is wet milling
grains are soaked in water to soften the seed and
make it easier to separate the components (no mechanical breaking)
whats an example of wet milling
corn kernels often wet milled to make corn starch
whats the most common flour
wheat flour
why is flour important
foundation for all baked products, and used as a thickening agent
can you make flour from non-cereal sources
yes - nuts, soybeans, potatoes
how are wheat flours classified
based on protein content
describe protein and starch content of soft flours
least amount of protein/highest amount starch
(Ideal for tender, fine crumb of cakes and pastries, pastry flour, cake flour)
describe protein and starch content of hard flours
higher protein content
(ideal for yeast breads and pasta - Whole wheat flour, durum wheat flour, bread flour)
what does starch provide
structure, texture, and flavor - Strengthens baked item through gelatinization
starch contributes to the strength of the crumb of products. whats the crumb?
the cell structure w/in the interior of a baked product
describe air bubbles in fine crumb
small, densely packed air bubbles
describe air bubbles in coarse crumb
large, often irregular air holes
what is whole wheat flour made from
entire kernel + high in fiber
why are the coarse bran granules in whole wheat flour a drawback?
bran’s coarse granules break gluten strands and decrease breads final volume
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)
why do whole wheat flours require refrigeration
to prevent rancidity because of germ
what does white flour contain
endosperm only
what kind of flour is bread flour made from
white flour from winter wheat -High gluten content (12-14%)
what kind of flour is durum flour (Seminola)
hard winter durum wheat
why is durum flour / seminola ideal for pasta
Highest protein content (up to 18%)
what are the protein in durum flour / seminola held together by
hydrophobic interactions, disulfide bonds, and hydrogen bonds
what does the protein in durum flour / seminola keep dough from doing
dough from breaking when kneading or boiling
what is all-purpose flour a blend of
blend of hard and soft wheat, sp suitable for breads, cakes, or pastry
whats the protein content of all-purpose flour
average is ~10% but differs by region (north vs south U.S.) and by brand
whats pastry flour made from
patent flour from soft wheat + used by commercial and professional bakers
describe protein content of pastry flour
lower in protein (9%)
whats cake flour made from
patent flour from soft wheat
– Fine crumb, delicate structure, and smooth texture
describe protein content of cake flour
similar protein content to pastry (8%), but more starch
whats rye flour gluten content
lower gluten content than wheat, makes very compact breads (ex: pumpernickel)
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
what are pentosans
water-soluble carbs that rye flour contains a high concentration of
what do pentosans do
increase water binding capacity and stickiness of rye bread
whats tritical a combination of
wheat and rye grains
what are examples of gluten free flours
amaranth, buckwheat, cornmeal, rice flour
whats the major protein in cornmeal
zein— cannot mimic
elastic properties of gluten
what are some grain free flours
potato flour, chickpea flour, soy flour, almond flour, coconut flour
