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Definition
| contain greater quantities of the protein that, when water is added, will become gluten. They make up the STRONG flours. |
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| Flour made from hard wheats (with high protein content). 1)*** Hard red winter (med protein for bread) 2)Hard red spring (highest protein for bread) 3) Hard white (high protein for bread) |
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| Flours made from soft wheats (with low protein content). 1) Soft white (low protein for cakes, pastries, crackers) 2)Soft red winter (low protein for cake & pastries). |
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| These varieties of wheat contain lesser quantities of protein. They make up the WEAK flowers. |
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| What are the 3 main parts of the wheat kernel |
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Definition
| bran, germ (hi in fat; will sprout), endosperm (about 70% starch & 10% protein) |
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| the sifting of flower to separate out the bran. |
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| The outer parts of the endosperm contain more ______________ than the inner parts of the endosperm. |
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| What are the grades of flours? |
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Definition
Patent Flour
Clear Flour
Straight Flour |
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| Flour from the interior of the endosperm extracted during the first streams of milling. It is finer in texture and white in color. Usually refers to hard wheats but technically includes soft wheats. |
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| Flour from the outer parts of the endosperm & thus it is darker in color than patent. It has more protein than Patent but protein in patent is higher quality. |
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| made by combining all the streams of the milling process. In other words it is made from the entire endosperm. Not used in N. America. |
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| What is the composition of flower? |
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Definition
STARCH (68-76%. Can absorb 1/3 its wt. PROTEIN (6-18%.Can absorb 1-2x its wt.
MOISTURE (11-14%.)
GUMS (2-3%. Can absort 10-15x its wt.)
FATS (1%)
ASH (/3-1/5%) its the mineral content. |
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| Amt of water a flour can take up & hold. The absorption ratio of water by flour is a function of the protein content |
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BREAD Flour: 12% protein, 0.45% ash
HIGH GLUTEN Flour:14% protein, 0.50% ash
Cake Flour: 8% protein, 0.3% ash
Pastry Flour: 9% protein, 0.4% ash |
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| is a Patent Flour. made from hard wheat; Good for yeast breads. Feels slightly coarse; Cream white; falls apart. |
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| is a Patent Flour. Has an especially high protein content & is used for hard-crusted breads like pizza or bagels. Used to strengthen doughs made w/flours with little or no gluten. |
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| A Patent flour. Is a weak (or low gluten) flour made from soft wheat. Used for cakes & delicate goods. Feels very smooth & fine. Pure white; clumpy! |
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| A Patent Flour. A Weak flour but slightly stronger than Cake flour. Used for pie doughs, cookies, muffins. Feels smooth & fine; yellow color; medium clump; |
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