CULN 134 Topic 2 - Flours & Starches.pptx

CULN 134 BAKING & PASTRY ARTS LEVEL 1 TOPIC # 2: WHEAT, FLOURS & GLUTEN FUNCTIONS OF FLOUR 1. Binder 2. Stabilizer 3. Texture 4. Support the structure 5. Dusting to prevent sticking 6. Decoration for bread 7. Prevent fruits from sinking 8. Release c...

CULN 134 BAKING & PASTRY ARTS LEVEL 1 TOPIC # 2: WHEAT, FLOURS & GLUTEN FUNCTIONS OF FLOUR 1. Binder 2. Stabilizer 3. Texture 4. Support the structure 5. Dusting to prevent sticking 6. Decoration for bread 7. Prevent fruits from sinking 8. Release cakes from cake forms 9. Adds nutritional value  COMPOSITION OF WHEAT Bran is the hard outer covering of the kernel. It is present in whole wheat flour and is high in fiber, B vitamins, fat, protein, and minerals. Endosperm is the white, starchy part of the kernel that remains when the bran and germ are removed. Germ is the part of the kernel that becomes a new wheat plant if sprouted. It is high in protein, vitamins, minerals, and fat.  TYPES OF WHEAT Hard wheats contain greater quantities of the proteins glutenin and gliadin, which are used to produce strong flours. Strong flours are used to make breads and yeast products. Soft wheats contain less protein, are used to produce weaker flours often used in cakes, cookies, and pastries.  GLUTEN DEVELOPMENT Glutenin and gliadin are two proteins found in wheat flour. When these two proteins combine with water, they form a stretchable substance called gluten Gluten forms a strong, cohesive network of fibers which stretch thin like a spider web  GLUTEN DEVELOPMENT Gluten development can be controlled through: Mixing Methods Proteins are hydrated Air is mixed in the dough Gluten strands are developed by mixing Leavening Expansion of air cells stretches the gluten and strengthens it Leavening also tenderizes the product by making cell walls thinner Temperature Gluten develops more at a warm room temperature than at a cold temperature  GLUTEN DEVELOPMENT Other Ingredients and Additives Salt: strengthens glutens and controls yeast growth Bran: inhibits gluten development because it prevents some of the gluten from sticking together Dough conditioners: any baking ingredient that improves the production and consistency of a dough. The purpose of a dough conditioner is to simplify and expedite the bread-making process Milk: contains and enzyme that interferes with gluten development  COMMON TYPES OF FLOUR Bread Flour high protein/gluten content made from strong wheat creamy white colour, course to the touch, if squeezed in hand it falls apart when hand is opened mostly used to make hard-crusted breads Cake Flour low gluten flour made from soft wheat white in colour, soft to the touch, if squeezed in hand it stays in a lump when hand is opened mostly used to make cakes and delicate baked goods that require low gluten content Pastry Flour also a low gluten flour made from soft wheat, but stronger that cake flour has the colour of bread flour, but the texture of cake flour mostly used to make pie doughs, some cookies/biscuits/muffins All Purpose Flour made from 50% bread flour and 50% cake flour mostly used for quickbreads and pastries that require a low amount of gluten development Other… Whole wheat, ryes, semolina, oat, bran, etc…  BISCUIT METHOD 1. Sift dry ingredients 2. Cut or rub fat into dry ingredients 3. Combine liquid ingredients (including eggs) 4. Add liquid ingredients to dry ingredients and mix ONLY until combined and form a soft dough 5. DO NOT OVERMIX (will create toughness)