Food Commodities- Flour

Question 1

Where do we get flour from?

Answer 1

From cereals such as wheat and rye

Question 2

Describe the properties of strong flour?

Answer 2

• Has a lot of protein

- When mixed with water, this becomes gluten (makes dough stretchy and elastic in texture)

Question 3

Name the strengths of wheat flour?

Answer 3

Strong flour- comes from winter wheat (hard wheat), used to make bread
Weak flour- comes from spring wheat (soft wheat), used to make cake & biscuits

Question 4

What is fortification?

Answer 4

-Adding nutrients that are lost in processing

Question 5

What does the extraction rate show?

Answer 5

The percentage of the wholegrain used in the production process.

Question 6

Give two examples of extraction rates

Answer 6

• White flour has an extraction rate 70-75% bc the nutrients (bran, fat, germ) & other minerals been removed
• Wholemeal flour has an extraction 100% bc nothing is taken out

Question 7

Describe how you should store flour

Answer 7

• White flour keeps better than wholemeal bc oils from germs & bran in wholemeal flour can spoil with time
• Store flour in cool, dry place in its original packaging
• Do not combine old and new flour
• Keep flour in airtight container to stop tiny black bugs (weevils) from breeding in flour

Question 8

Describe the fortification of flour

Answer 8

• When flour is processed, calcium, iron, thiamine & niacin (B vitamins) are lost.
• These nutrients have to be replaced after processing