Flour PDF - 2004

Understanding Food Amy Brown Chapter 22: Flours and Flour Mixtures Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours The simplest flour mixture is one made from flour and water. Other ingredients that may be added include milk, fat, eggs, sugar, salt, flavoring, and l...

Understanding Food Amy Brown Chapter 22: Flours and Flour Mixtures Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours The simplest flour mixture is one made from flour and water. Other ingredients that may be added include milk, fat, eggs, sugar, salt, flavoring, and leavening agents. – Yeast bread: Bread made with yeast, which produces carbon dioxide gas through the process of fermentation, causing the bread to rise. – Quick bread: Bread leavened with air, steam, and/or carbon dioxide from baking soda or baking powder. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours Starch is one of the compounds in flour that strengthens the baked item through gelatinization, and is one of the factors that contributes to crumb. – Crumb: The texture of a baked product’s interior. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours Gluten: The protein portion of wheat flour with the elastic characteristics necessary for the structure of most baked products. Knead: To work the dough into an elastic mass by pushing, stretching, and folding it. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours Kneading is used extensively in bread-making and briefly for biscuits and pastries. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours Five Steps of Milling Milling today consists of five basic steps: – Breaking – Purifying – Reducing – Sifting – Classifying Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours Types of Wheat Flour – Whole-Wheat Flour – White Flour – Durum Flour (Semolina) – All-Purpose Flour – Pastry Flour – Cake Flour – Gluten Flour Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flours Types of Non-Wheat Flour – Rice Flour – Rye Flour – Cornmeal Flour – Soy Flour – Buckwheat Flour – Triticale Flour – Potato Flour Slide Development: Lonnie M. Lowery, Ph.D. Treated Flours – Aged Flour – Bleached Flour – Phosphated Flour – Self-Rising Flour – Instant or Agglomerated Flour – Enriched Flour Copyright 2004 Thomson Learning Flour Mixture Ingredients Flour mixture ingredients may include: – Leavening agents – Sugar – Salt – Liquid – Fat – Eggs – In some cases, commercial additives Slide Development: Lonnie M. Lowery, Ph.D. Baking soda: A white chemical leavening powder consisting of sodium bicarbonate. Baking powder: A chemical leavener consisting of a mixture of baking soda, acid(s), and an inert filler such as cornstarch. Copyright 2004 Thomson Learning Flour Mixture Ingredients Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients The ability of yeasts (Saccharomyces cerevisiae), which are naturally found in air, water, and living organisms, to produce carbon dioxide through fermentation. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Yeasts are available in several forms, and are classified on the basis of their activity. – Active yeasts include: Baker’s yeast Brewer’s yeast Yeasts for alcoholic beverages – Inactive yeasts, such as: Dried brewer’s yeast Primary- grown yeasts Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Harmless bacteria that generate carbon dioxide are used as leavening agents in sourdough and salt-rising breads. – Starter: A culture of microorganisms, usually bacteria and/or yeasts, used in the production of certain foods such as sourdough bread, cheese, and alcoholic beverages. Two types of fermentation: – Bacteria – Yeasts …contribute to the production of carbon dioxide. The bacteria also contribute a desirable, slightly sour flavor to certain baked products. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients The two main types of baking powder are: – Fast, or single-acting, powder – Slow, or double-acting, powder Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Functions of sugar in flour mixtures include the following: – Sweetening – Protective coating – Increases the volume by the incorporation of air into the fat – Contributes to volume by providing food for the yeast Slide Development: Lonnie M. Lowery, Ph.D. – Raises the temperature at which gelatinization and coagulation occur – Increases moistness and tenderness and also helps delay staling – Helps to brown the outer crust of baked products through caramelization and the Maillard reaction Copyright 2004 Thomson Learning Flour Mixture Ingredients Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Salt/Flavoring Small amounts of salt are added to flour mixtures for: – Flavoring – Producing a firmer dough …for improving the: – Volume – Texture – Evenness of cell structure – Shelf-life Slide Development: Lonnie M. Lowery, Ph.D. Flavor extracts, cocoa, melted baking chocolate, fruits, spices, nuts, and other flavorings, seemingly limited only by the baker’s imagination, may be added to vary the taste experience. Copyright 2004 Thomson Learning Flour Mixture Ingredients Salt plays a large role in firming the dough by adjusting the solubility and swelling capacity of the gluten. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Too much salt inhibits yeast activity, reducing the amount of carbon dioxide gas produced and decreasing the volume of the loaf. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Liquid in some form is required in flour mixtures to hydrate the flour and to gelatinize the starch. The water in the liquid also allows gluten to be formed, acts as a solvent for the dry ingredients, activates the yeast, provides steam for leavening, and allows baking powder or soda to react and produce carbon dioxide gas. Slide Development: Lonnie M. Lowery, Ph.D. Milk is usually recommended over water, because it improves the overall quality of the baked product. In addition to contributing water, milk adds flavor and nutrients and contains certain compounds that help produce a velvety texture, a creamy white crumb, and a browner crust. – The lactose in milk participates in the Maillard reaction. Copyright 2004 Thomson Learning Flour Mixture Ingredients Fat performs many functions in baked goods. – It acts as a: Tenderizer – It adds: Volume Structure Flakiness Flavor Color Resistance to staling – It also plays a role in heat transfer Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Emulsifiers by themselves increase volume, produce a more even, finer pore, and improve the shelf life of baked goods. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Eggs are added to some flour mixtures: – To enhance their structural integrity – For their contributions to leavening – Color – Flavor – And/or nutrient content Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Flour Mixture Ingredients Commercial Additives Dough Conditioners Maturing Agents Reducing Agents Oxidizing Agents Slide Development: Lonnie M. Lowery, Ph.D. Emulsifiers – Proof: To increase the volume of shaped dough through continued fermentation. Copyright 2004 Thomson Learning Preparation of Baked Goods Dough: A flour mixture that is dry enough to be handled and kneaded. Batter: A flour mixture that contains more water than a dough and whose consistency ranges from pourable to sticky. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Preparation of Baked Goods Batters, like doughs, are also classified according to their moisture content, and may be either pour or drop batters. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Storage of Flour and Flour Mixtures Flour should be stored in pest-proof containers and kept in a cool, dry place. – White flour will keep in such conditions for about a year. – Whole-grain flours should be refrigerated and can be held for only about three months. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning Storage of Flour and Flour Mixtures Flour should be kept cool to prevent the activation of its natural enzymes, which can cause it to deteriorate if it is stored too long. Kneaded flour mixtures can be frozen; after defrosting, they are ready to be shaped and baked. – Extended frozen storage can lead to a gradual loss of dough strength, which is why frozen doughs have a relatively short shelf life. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2004 Thomson Learning