Flour and Flour Mixture Flashcards
-Powdered products from milling / grinding raw cereal
grains, root crops, legumes, starchy foods .
-Most satisfactory for baked products that has spongy texture
Flour
- Named for berries related with hard red winter wheat
- Northern US and Canada
- One of the hardest
- Croissants, pizza flour
Hard Red Spring
- Versatile
- Wheat-excellent milling
- Asian noodles, general purpose flour
Hard Red Winter
- For bakery products other than bread
- Cakes, crackers, cookies, pastries, quick breads,
muffins snack foods
Soft White Winter
- 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
Soft White Spring
- 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
Soft White Spring
▫ 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
Winter Wheat
▫ Planted where winter is severe
▫ Planted in spring
▫ Grow quickly
▫ Harvested in late summer / early autumn
Spring Wheat
- storehouse of nutrients needed and used by humans
- seed from wheat plant grows
Kernel
- determinant in end product; parameter for global
wheat trade - affect milling yield, starch damage, baking
properties
▫ Influenced by protein content, breeding, environment
Grain hardness
▫ Bronze colored; high gluten
▫ Gluten found in starch center (endosperm)
▫ Yields flours of high-intermediate protein contents w/ gluten for bread production
Hard Wheat
▫ Light golden color; white wheat
▫ More starch, less gluten
▫ Cakes, pastries, desserts, sauces
Soft Wheat
– 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
Straight Grade Flour
– 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
Straight Grade Flour
– 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%
Patent Flour
– remaining streams of flour after removing patent; less white; for whole wheat breads
- Made from straight flour leftover
Clear Flour
- 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
Whole Wheat Flour
- 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
Bread Flour
- Most widely used
- “family” / “general purpose”
- Fr finely ground endosperm
- Combination of hard & soft wheat
- Universally used for wide range products
- Protein 10-12%
All- Purpose Flour
- 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
cake flour
- 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
Cake Flour
- Has all-purpose and cake flour properties
- White flour
- For commercial bakers of pies & cookies
- Slightly higher protein than cake flour
Pastry Flour
- Specific nutrient returned to it lost in preparation
- RA 8976 Food Fortification Act of 2000 (iron
enrichment)
Enriched
- Specific nutrient returned to it lost in preparation
- RA 8976 Food Fortification Act of 2000 (iron
enrichment)
Enriched
- All-purpose flour, baking powder, salt as leaveners
- Allows bread to rise w/o yeast
- Not suitable for breadmaking
Self rising Flour
- 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
Gluten Flour
- Lower protein content than regular flour
- Processed by moistening & re-drying flour to form agglomerates that don’t lump/pack
Instanized/ Quick Mixed
- Pancake & waffle mixed
- flour, leavening, milk powder, egg powder, flavorings
- Just add water
- Instructions vary
Flour Mixes
▫ Grinding/milling grain kernels than wheat, roots,
legumes
▫ Lower in gluten than wheat flour
▫ Some are gluten free
Non- Wheat Flours
- 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
Composite Flour
- Coconut residue defatted, dried, milled
- One of products from fruit of palm tree
- Fr dried ground coconut meat
Coconut Flour
- Grains of rye grass ground to fine flour
- Slightly sweet sour
- Low gluten
Rye Flour
- Finely ground from buckwheat meal
- Pancakes, waffles, crepes, muffins, soba noodles
- No gluten; added to wheat for yeast bread
Buckwheat Flour
- Milled & sifted yellow/white corn
- Starch fr endosperm
- Thicken sauces & soups, make corn syrup
Corn Flour
- Dried & ground white potatoes
- Potato-based recipes; doughnuts
Potato Flour
- Rice powder; fr finely milled white rice
- Distinct fr rice starch
- Common substitute for wheat flour
Rice Flour
- “sweet rice flour” / “Mochiko flour”
- Malagkit flour; high amylopectin
- Stabilizer in frozen products
Waxy Rice Flour
- 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
Soy Flour
- For formulation of composite flours
- Sunflower, peanut, cassava flour
Other Flours
- 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
Composite Flour
– interaction of glutenin w/ gliadin in dough mixing using right amt of water
▫ Albumins, globulins, gliadins, glutenins
Gluten
– dough toughness, strength and elasticity.
▫ Length of kneading determines amt of gluten
Glutenin
– extensibility; ability to rise properly
▫ Both contain high levels of AA glutamic acid &
proline
Gliadin
Blends of liquid & flour w/ other ingrdnts for product
Flour Mixture
– flour mixture that can be poured in steady steam
- Pancakes, coatings for fried foods
Batter
– viscous; flour per cup of liquid is 50-100% more than what’s used for batters
- w/ leavening ingrdnt
Dough
– combine homogeneous to form products
▫ Results in dough or batter
▫ Conditions:
- Right proportion of ingredient
- Homogeneous distribution of ingredient
▫ Bread: flour, water, yeast, salt
Mixing
▫ Single mix process
▫ ingredients placed together & combined in one kneading
▫ Fermentation after mixing rest about 1 hr
▫ “direct dough method”
Straight Dough Method
▫ Whisk all wet ingrdnts and whisk all dry
▫ Add wet to dry and stir until moistened
▫ Place in tins and bake immediately
Muffin Method
▫ Fat mixed w/ dry ingrdnts before liquids added
▫ Alternating layer of dough & batter = flaky pastry
Pastry Method
▫ Creaming of fat, incorporation of sugar, creaming,
adding eggs, creaming
▫ Air cells formed
▫ Dry and wet added alternately
Conventional Cake Method
▫ Quick dump
▫ All except leavening put in bowl, mix vigorously
▫ Leavening agent added mixing completed
One- Bowl Method
-cause expansion; porous structure
-source of gas rather than gas itself
(baking soda, baking powder, yeast)
Leavening Agent
capacity to hold fast, related to protein content
Strength
withstand mixing, fermenting, rough handling
Tolerance
absorption of max liquid
Absorption capacity
mold to retain shape
Cohesiveness
elastic rubbery substance provide continuous network to which gliadin adheres
Gluten
involved in gluten complex
Gluten & gliadin
provide gluten framework
Flour
hydrating flour proteins
Liquid
produce CO2 for leavening
Yeast
improve flavor of yeast bread
Salt
add richness, retain moistness, delay staling
Fat/shortening
strengthen structure improve volume, color, flavor
Eggs
