Transcript flour - gozips.uakron.edu

FLOUR
BATTERS AND
DOUGHS
CLASSIFICATIONS
 Classified by type of wheat or intended
use
 Vary by color of kernel: white or red
 Protein – starch structure and body: hard
or soft
 Season – spring or winter time of planting
HARD WHEAT
 High level of protein
 Strong bonds between protein and starch
molecules
 Granules sometimes cracked
 Particles feel gritty
 Breads with good volume
SOFT WHEAT
 Low protein levels
 Weak bonds between protein and starch
molecules
 Starch granules rounded and free of
cracks
 Flours feel soft and powdery
 Breads with low volume
FORMATION OF
GLUTEN COMPLEX
GLIADINS
 Group of proteins – globular shapes
 Give dough fluid and sticky
characteristics
 High concentration of disulfide bonds 
stretchiness to gluten
 Allow rising when leavening gases
expand
 Rich in amino acids glutamine and proline
GLUTENINS
 Several large proteins
 Give elasticity to dough because of linear
proteins
 Rye bread thick and short glutenins =
lack of elasticity in rye bread
GLUTEN
 Gliadins + Glutenins = gluten
 Developed by : hydration and
manipulation
 Gluten – three dimensional complex of
hydrated proteins in which starch grains
are embedded
HYDRATION
 Wets starch granules
 Protein fibrils emerge from fractured
endosperm cells
 Grains of starch adhere to fibrils
 Fibrils form network of gluten
 Dough stiff and inelastic
 Add more water  increases elasticity and
mobility
 Hydrated starch contributes to plasticity of
dough – property of solids allows them to hold
shape
MANIPULATION
 Converts hydrated particles into dough
 Strips away hydrated layers
 Changes from a sticky mass to smooth
appearance
 Protein molecules slide past one
another to form bonds between
molecules
 Too vigorous stretching  break
strands of gluten  lumpy dough
LIMITING GLUTEN
DEVELOPMENT
 Fat – interferes with gluten formation
by coating the strands, shortens length
of strands (shortening)
 Sugar – competes for water
FUNCTIONS OF GLUTEN
 Responsible for viscoelastic properties of
dough
 Permits dough to be formed into a variety
of shapes
 Responsible for gas retention
 Provides structure to baked goods
BLEACHING
 Unbleached – yellow due to carotenoids
(xanthophyll)
 Additive – bleaching agents that oxidize
the carotenoids
 Unbleached or freshly milled flour
produces bread of poor volume and
coarse texture
 Label if bleached
 Allowed to mature or use chemicals to
mature
TYPES OF FLOUR
WHOLE WHEAT
 Graham flour or entire wheat – other
names
 From cleaned whole wheat
 High in fat, fiber, protein
BREAD FLOURS
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Fairly high in protein
Blends of spring and hard winter wheat
Granular to touch
Slightly off-white
Used for products
leavened with yeast
ALL-PURPOSE
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Blend of hard and soft wheats
Protein content of 10-11%
Lower in strength, lighter in color then bread
Protein content too high for
cakes
 Can be used for cookies,
baked goods
PASTRY FLOUR
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Soft wheat
Fairly low in protein
Finely milled
Suitable for baked products other than
bread
CAKE FLOUR
 Soft wheat – very low protein
 Very fine in texture
 Bleaching agents to soften and mellow
proteins
 Cake products
OTHER FLOURS
 Rye – gluten formation limited, bread small and
compact due to gliadins
 Cornmeal – little capacity for retaining gases and
forming an elastic dough, no gluten properties
 Soy flour-high protein but no gluten characteristics
 Self-rising – add sodium bicarbonate, acid
reacting substances, and salt
 Instant- blending – does not pack and blends
easily in cold water, moistened and dried
MISCELLANEOUS FLOUR
 Important because of gluten intolerance
or celiac disease
 Buckwheat flour
 Rice flour
 Amaranth flour
 Almond flour
BATTERS AND DOUGHS
 Batter – flour mixtures with enough
liquid to be beaten or stirred
can be pour batters or drop batters
 Dough – less liquid proportion to flour
than batters can be
handled or kneaded
 Soft or stiff dough
FUNCTIONS OF
INGREDIENTS IN
BATTERS AND DOUGHS
FLOUR
 Provides structure
 Source of fermentable sugar
 Gluten potential allows for leavening in
expansion of yeast doughs
LIQUIDS
 Hydrate flour for gluten development and
gelatinization of starch (forms texture of
crumb)
 Solvent for dissolving ingredients such as
leavening agent, salt, sugar
 Leavening agent by producing steam
 Milk supplies protein and sugar for
Maillard reaction
FAT
 Tenderize by coating flour proteins physically
interferes with development of protein
 Shorten gluten strands create dough layers
 Incorporate air
 Prevent staling
 Oils – more tender, mealy, crumbly – covers
larger surface than solid fat
 Saturated fats – flaky crust, many layers
 Margarine, butter – some water less effective
in shortening ability
 Refrigerated fats – more flakiness
EGGS
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Nutritive value
Color
Flavor
Structure – coagulate with heat, beating
or change in pH
 Leavening – beating incorporates air
 Emulsifiers – distribute fat in batter
 Elasticity to allow for gas expansion
SUGAR
 Flavor
 Contributes to tenderness – competes
for water
 Elevates temperature for starch
gelatinization, flour and eggs coagulate
 Water retaining properties
 Fermentable
SALT
 Flavor
 Controls growth of yeast cells –
necessary component of yeast
products
 Competes for water
 No salt = rapid yeast development,
collapsible, extremely porous structure