Flour and Sweetners Flashcards
Most flours are aged after the milling process because
Fresh dough is sticky and has less volume then normal
Soft flour
weak flour is best for tender products like cakes
hard flour
strong flour used for breads
All purpose flour
A blend of both soft and hard
How is rye flour different from wheat
Rye flour has 4 grades is also blended with high protein wheat flour since it normally by itself, it’s dense
Gluten (elastic)
they resume their shape when pressure is removed
Gluten (Plastic)
They change shape under pressure
Most common bakers do not use self-rising flour because
it can cause inconsistent results
Store flours in
lit, ventilated room no higher then 80 degrees
Gelantinzation
Starch granules are cooked
Gluten
an elastic network of proteins created when wheat flour is moistened and manipulated
Glutein
Protien responisable for gluten formation
Gliaden
Protien resonsibale for gluten formation
Composite flours
a mixture of serval flours
Function of flour
bonds different liquids together
Chemical leavners lose
strength overtime
Most used sugar and were it is refined from
Granulated sugar- refined form sugar cane or sugar beets
Molasses
Thick syrup used as liquid sweetener
Graunlated suagr
refnined suagr , whitened and grinded by food proccser
Brown suagr
refined suagr + molasses
Superfinelcustor
grualted suagr, sized like crystals dissovles in water quicly
Powedered suagr
Granulated puluerized fine powder
Purposes of suagr in th bakeshop
Lock in moisture
carb
food for yeast
creamin = tenderzing agent
Hydroscopie
Attract water from the air on humid days and loose water through evapartion on more slolwy grabulated sugar
Flavor + color depnds on
Raw ingrdiants
Suagr syrups
Maple syrup- sap form trees
Honey- bees
