Milling and Breadmaking Flashcards
Composition of Cereal
Bran
Germ
Endosperm
Bran
Fibre Phytochemicals Minerals Protein B vitamins
Germ
Oils Vitamin E Protein B vitamins Phytochemical
Endosperm
Carbohydrates
Protein
Microstructure of cereal
Voids Starch protein interface Protein Starch interface Starch
Cereal Processing
Most grains are processed before consumption
Maltin Milling Baking Extrusion Puffing
Milling
Stone grinding of grain to produce flour or
Roller milling
Stone grinding of grain to produce flour
Fixed base stone with a rotating top stone turned using wind or water power
Gaps between stones determines sparseness
Bran sieved from flour to make white-ish
Roller Milling
Wheat passes between chilled iron rolls which revolve rapidly
One faster than the other
Slower holds wheat grain while the larger one strikes
Not crushed grain but shear it open in order to make inner white floury portion of when some away from brown outer skin
Sieving
Mix of white and brown sieved using several different sized sieves.
Larger fragments can be returned to milling
Bran is lighter than floury endosperm so can be separated out by sieve and air current
Floury endosperm can then be rolled again to reduce size
Wholemeal flour
Contains 100% germ and endosperm
Fortification of white flour in the UK
1.65mg iron per 100g
0.24mg thiamine per 100g
1.6mg niacin per 100mg
235-390 mg calcium per 100g
Anaerobic respiration in yeast
Glucose -> 2 alcohol + 2CO2 -> gas bubbles
Anaerobic respiration in sourdough
Glucose -> 2 lactic acids
Release of glucose from yeast
Maltose -> 2 glucose
