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ND 102 Basic Foods 2 Lecture > Flour and Flour Mixture > Flashcards

Flour and Flour Mixture Flashcards

1
Q

-Powdered products from milling / grinding raw cereal
grains, root crops, legumes, starchy foods .

-Most satisfactory for baked products that has spongy texture

A

Flour

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2
Q
  • Named for berries related with hard red winter wheat
  • Northern US and Canada
  • One of the hardest
  • Croissants, pizza flour
A

Hard Red Spring

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3
Q
  • Versatile
  • Wheat-excellent milling
  • Asian noodles, general purpose flour
A

Hard Red Winter

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4
Q
  • For bakery products other than bread
  • Cakes, crackers, cookies, pastries, quick breads,
    muffins snack foods
A

Soft White Winter

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5
Q
  • Less common than winter wheat
  • Eastern US; California
  • Grows continually from planting in spring til harvest in late summer to early fall
  • Less protein; complex carbs than hard
  • Pancakes, waffles, muffins, cakes, cookies
  • White flour
A

Soft White Spring

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6
Q
  • Less common than winter wheat
  • Eastern US; California
  • Grows continually from planting in spring til harvest in late summer to early fall
  • Less protein; complex carbs than hard
  • Pancakes, waffles, muffins, cakes, cookies
  • White flour
A

Soft White Spring

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7
Q

▫ Planted in autumn to germinate to young plants remain in vegetative phase in winter; resume early spring
▫ Planted where winter is mild
▫ Grow in fall
▫ Lays dormant in winter
▫ Matures in early spring

A

Winter Wheat

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8
Q

▫ Planted where winter is severe
▫ Planted in spring
▫ Grow quickly
▫ Harvested in late summer / early autumn

A

Spring Wheat

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9
Q
  • storehouse of nutrients needed and used by humans
  • seed from wheat plant grows
A

Kernel

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10
Q
  • determinant in end product; parameter for global
    wheat trade
  • affect milling yield, starch damage, baking
    properties
    ▫ Influenced by protein content, breeding, environment
A

Grain hardness

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11
Q

▫ Bronze colored; high gluten
▫ Gluten found in starch center (endosperm)
▫ Yields flours of high-intermediate protein contents w/ gluten for bread production

A

Hard Wheat

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12
Q

▫ Light golden color; white wheat
▫ More starch, less gluten
▫ Cakes, pastries, desserts, sauces

A

Soft Wheat

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13
Q

– all streams of white flour fr these are combined
- 97-98% fr milling
- 2-3% w/ aleurone & bran are withheld
▫ Bleached/oxidized w’ nitrogen/benzyl peroxide/chlorine dioxide
▫ Enriched: thiamin, niacin, riboflavin, iron

A

Straight Grade Flour

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14
Q

– all wheat flours fr diff. streams
- Separated by sifting in other grades
- Straight flour pass along roller over diff. seed; diff
grains fall
- Lower % straight flour, more desirable

A

Straight Grade Flour

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15
Q

– made fr most refined streams of flour; graded acctg to % of total streams
- Whitest, highest quality
- Contains most endosperm = good gluten properties
= most protein
- Family patent = 70-75% straight flour
- Short patent = 78-80%
- Medium patent = 80-85%
- Long patent = 90-95%

A

Patent Flour

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16
Q

– remaining streams of flour after removing patent; less white; for whole wheat breads
- Made from straight flour leftover

A

Clear Flour

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17
Q
  • milled fr entire kernel
  • Presence of bran reduce gluten
  • Products heavier & denser
  • “graham” / “entire wheat flour”
  • More nutritious than refined
  • Easily oxidized because of fat in gluten -> rancidity
A

Whole Wheat Flour

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18
Q
  • milled for commercial baking but found in groceries
  • fr hard wheat & blends
  • “strong flour” high in protein (12-14%)
  • “hard flour” made fr hard wheat
  • Off-white color, granular texture
  • Suitable for yeast-leavened breads
A

Bread Flour

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19
Q
  • Most widely used
  • “family” / “general purpose”
  • Fr finely ground endosperm
  • Combination of hard & soft wheat
  • Universally used for wide range products
  • Protein 10-12%
A

All- Purpose Flour

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20
Q
  • Fine-textured, almost silky soft wheat
  • Weak flour; 7-8% protein
  • Finely milled, velvety texture
  • Fr most refined white flour streams
  • Short patent grade
  • High starch less protein than bread flour
  • Whitest among flours
  • For delicate & fine texture cakes
A

cake flour

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20
Q
  • Fine-textured, almost silky soft wheat
  • Weak flour; 7-8% protein
  • Finely milled, velvety texture
  • Fr most refined white flour streams
  • Short patent grade
  • High starch less protein than bread flour
  • Whitest among flours
  • For delicate & fine texture cakes
A

Cake Flour

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21
Q
  • Has all-purpose and cake flour properties
  • White flour
  • For commercial bakers of pies & cookies
  • Slightly higher protein than cake flour
A

Pastry Flour

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22
Q
  • Specific nutrient returned to it lost in preparation
  • RA 8976 Food Fortification Act of 2000 (iron
    enrichment)
A

Enriched

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23
Q
  • Specific nutrient returned to it lost in preparation
  • RA 8976 Food Fortification Act of 2000 (iron
    enrichment)
A

Enriched

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24
Q
  • All-purpose flour, baking powder, salt as leaveners
  • Allows bread to rise w/o yeast
  • Not suitable for breadmaking
A

Self rising Flour

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25
Q
  • Used as additive for flours low in gluten
  • Toughens bread if used in excess
  • Dried extracted gluten mixed w/ wheat flour in
    proportion that yield 41% protein in gluten flour
  • Not common
A

Gluten Flour

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26
Q
  • Lower protein content than regular flour
  • Processed by moistening & re-drying flour to form agglomerates that don’t lump/pack
A

Instanized/ Quick Mixed

27
Q
  • Pancake & waffle mixed
  • flour, leavening, milk powder, egg powder, flavorings
  • Just add water
  • Instructions vary
A

Flour Mixes

28
Q

▫ Grinding/milling grain kernels than wheat, roots,
legumes
▫ Lower in gluten than wheat flour
▫ Some are gluten free

A

Non- Wheat Flours

29
Q
  • replacing wheat flour for cooking
  • Mixture of tubers rich in starch
  • Cassava, yam, sweet potato
  • Soy, peanut, cereals (maize, rice, buckwheat)
    ▫ Only wheat flour has protein responsible for gluten development for unique bread texture
    ▫ Diff flours (rice, banana, malunggay) can be with
    wheat flours at <10% & achieve loaf volume
A

Composite Flour

30
Q
  • Coconut residue defatted, dried, milled
  • One of products from fruit of palm tree
  • Fr dried ground coconut meat
A

Coconut Flour

31
Q
  • Grains of rye grass ground to fine flour
  • Slightly sweet sour
  • Low gluten
A

Rye Flour

32
Q
  • Finely ground from buckwheat meal
  • Pancakes, waffles, crepes, muffins, soba noodles
  • No gluten; added to wheat for yeast bread
A

Buckwheat Flour

33
Q
  • Milled & sifted yellow/white corn
  • Starch fr endosperm
  • Thicken sauces & soups, make corn syrup
A

Corn Flour

34
Q
  • Dried & ground white potatoes
  • Potato-based recipes; doughnuts
A

Potato Flour

35
Q
  • Rice powder; fr finely milled white rice
  • Distinct fr rice starch
  • Common substitute for wheat flour
A

Rice Flour

36
Q
  • “sweet rice flour” / “Mochiko flour”
  • Malagkit flour; high amylopectin
  • Stabilizer in frozen products
A

Waxy Rice Flour

37
Q
  • Fr finely ground soybeans
  • Additives to other flours
  • Full fat fr dehulled soybeans; low-fat fr defatted
    soybeans
  • Strong bean flavor, high protein, no gluten potential
A

Soy Flour

38
Q
  • For formulation of composite flours
  • Sunflower, peanut, cassava flour
A

Other Flours

39
Q
  • Tuberous plants rich in starch
  • Indigenous non-wheat materials cheap than wheat flour
  • Offer variety & distinct flavor, color, texture
  • Produce highly acceptable quick breads
  • Gluten-free for w/ Celiac disease/allergic to gluten
A

Composite Flour

40
Q

– interaction of glutenin w/ gliadin in dough mixing using right amt of water
▫ Albumins, globulins, gliadins, glutenins

A

Gluten

41
Q

– dough toughness, strength and elasticity.
▫ Length of kneading determines amt of gluten

A

Glutenin

42
Q

– extensibility; ability to rise properly
▫ Both contain high levels of AA glutamic acid &
proline

A

Gliadin

43
Q

Blends of liquid & flour w/ other ingrdnts for product

A

Flour Mixture

44
Q

– flour mixture that can be poured in steady steam
- Pancakes, coatings for fried foods

A

Batter

45
Q

– viscous; flour per cup of liquid is 50-100% more than what’s used for batters
- w/ leavening ingrdnt

A

Dough

46
Q

– combine homogeneous to form products
▫ Results in dough or batter
▫ Conditions:
- Right proportion of ingredient
- Homogeneous distribution of ingredient
▫ Bread: flour, water, yeast, salt

A

Mixing

47
Q

▫ Single mix process
▫ ingredients placed together & combined in one kneading
▫ Fermentation after mixing rest about 1 hr
▫ “direct dough method”

A

Straight Dough Method

48
Q

▫ Whisk all wet ingrdnts and whisk all dry
▫ Add wet to dry and stir until moistened
▫ Place in tins and bake immediately

A

Muffin Method

49
Q

▫ Fat mixed w/ dry ingrdnts before liquids added
▫ Alternating layer of dough & batter = flaky pastry

A

Pastry Method

50
Q

▫ Creaming of fat, incorporation of sugar, creaming,
adding eggs, creaming
▫ Air cells formed
▫ Dry and wet added alternately

A

Conventional Cake Method

51
Q

▫ Quick dump
▫ All except leavening put in bowl, mix vigorously
▫ Leavening agent added mixing completed

A

One- Bowl Method

52
Q

-cause expansion; porous structure
-source of gas rather than gas itself
(baking soda, baking powder, yeast)

A

Leavening Agent

53
Q

capacity to hold fast, related to protein content

A

Strength

54
Q

withstand mixing, fermenting, rough handling

A

Tolerance

55
Q

absorption of max liquid

A

Absorption capacity

56
Q

mold to retain shape

A

Cohesiveness

57
Q

elastic rubbery substance provide continuous network to which gliadin adheres

A

Gluten

58
Q

involved in gluten complex

A

Gluten & gliadin

59
Q

provide gluten framework

A

Flour

60
Q

hydrating flour proteins

A

Liquid

61
Q

produce CO2 for leavening

A

Yeast

62
Q

improve flavor of yeast bread

A

Salt

63
Q

add richness, retain moistness, delay staling

A

Fat/shortening

64
Q

strengthen structure improve volume, color, flavor

A

Eggs

ND 102 Basic Foods 2 Lecture (2 decks)

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