Oxidizing and Overoxidizing in Flour

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Questions and Answers

What happens to thiol compounds in the presence of oxygen?

They strengthen the gluten proteins

They develop disulfide bonds

They are put out of commission (correct)

They improve the baking quality of the flour

What is the primary reason for oxidizing flour before using it in bread production?

To reduce the aging process of the flour

To improve the flavor of the bread

To enhance the nutritional value of the bread

To develop disulfide bonds and improve the baking quality (correct)

What is the result of not oxidizing flour sufficiently before baking?

The gluten matrix will not develop fully (correct)

The bread will have a better volume and structure

The aging process will be accelerated

The bread will have a stronger flavor

How is the oxidizing of flour best achieved?

By letting it age for roughly three to four weeks (A) Signup and view all the answers

What is the primary function of disulfide bonds in bread production?

To strengthen the gluten proteins (C) Signup and view all the answers

What happens to the gluten matrix if the flour is not oxidized sufficiently?

It will not develop fully and the bread quality will suffer (B) Signup and view all the answers

Why is it important to avoid overoxidizing dough in the mixer?

Because it can cause the development of too many disulfide bonds (C) Signup and view all the answers

Why can freshly milled whole grains be mixed as soon as possible?

Because they have superior nutritional value and flavor (C) Signup and view all the answers

What is the primary reason why modern mills do not store flour for a sufficient amount of time to allow for natural aging?

To increase the production capacity and reduce storage costs (A) Signup and view all the answers

What is the consequence of using flour that is unaged or underaged in bread making?

Bread with a thick, unpleasant crust and poor elasticity (D) Signup and view all the answers

What is the purpose of adding oxygen to flour during the mixing process?

To develop the gluten bonds and strengthen the dough (C) Signup and view all the answers

What is the result of overmixing the dough?

The gluten structure breaks down and the dough weakens in strength (A) Signup and view all the answers

What is the effect of excessive mixing on the natural pigments in unbleached flour?

The carotenoid pigments are destroyed and the bread becomes whiter (D) Signup and view all the answers

How does the temperature of the dough affect its oxidation?

A warm dough oxidizes more quickly than a cool dough (D) Signup and view all the answers

What is the alternative to natural aging of flour?

Chemical treatment and artificial oxidation (B) Signup and view all the answers

What is the consequence of using chemically treated and artificially oxidized flour?

Bread with a weaker gluten structure and poorer texture (A) Signup and view all the answers

Study Notes

Oxidizing Flour

Freshly milled white flour needs to be oxidized before use in baking, unlike whole grains which can be mixed immediately.
Oxidation occurs when flour is exposed to oxygen, which helps to strengthen gluten proteins by developing disulfide bonds.
Thiol compounds, present in freshly milled flour, block the development of disulfide bonds, but are neutralized by oxygen.

Aging of Flour

The best way to oxidize flour is to let it age naturally for 3-4 weeks before baking, allowing oxygen to penetrate the flour.
Natural aging stabilizes the flour and improves its baking quality.
Flour that is not aged or underaged is called "green flour", resulting in poor bread quality.

Alternative to Natural Aging

Chemical treatment can be used to artificially oxidize flour, but this has negative effects on flour and baked breads.
Bleach and other artificial oxidants are commonly used in the US, but have negative consequences.

Mixing and Oxidizing Dough

Mixing flour with water in the mixer incorporates oxygen, which helps develop gluten bonds.
Overmixing can lead to overoxidizing, breaking down gluten structure, weakening dough, and destroying carotenoid pigments.
Overmixing can also cause dough to become shiny and sticky, and lose its natural color and aroma.

Important Considerations

Dough temperature affects oxidation rate, with warm dough oxidizing more quickly than cool dough.
Careful attention to dough temperatures is necessary to prevent overoxidizing.

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Description

Learn about the importance of oxidizing flour in bread production and the precautions to avoid overoxidizing in the mixer. Understand the role of oxidation in enhancing nutrition and flavor.