Topic 2

What is endosperm?

It is the white, starchy part of the kernel that
remains when the bran and germ are removed.

What is bran?

It is the hard outer coveringof the kernel. It is present in whole wheat flour and is high in fiber, B vitamins, fat, protein, and minerals.

What is Germ?

It is the part of the kernel that becomes a new wheat plant if sprouted. It is high in protein, vitamins, minerals, and fat.

What are the 2 types of wheat?

Hard and Soft

What does hard wheat contain?

It contain greaters quantities of the proteins
glutenin and gliadin, which are used to produce strong flours.

What does soft wheat contain?

It contain less protein, are used to produce
weaker flours often used in cakes, cookies, and pastries.

What are the 2 proteins found in wheat flour?

Glutenin and gliadin

What happens when Glutenin and gliadin
combine?

They turn into gluten

What does gluten form?

It forms into a strong, cohesive network of fibers which stretch thin like a spider web

How can gluten be controlled?

It can be controlled through mixing methods, leavening and temperature

What does salt do as an ingredient?

It strengthens glutens and controls yeast growth

What does bran do?

It inhibits gluten development because it prevents some of the gluten from sticking together

What does dough conditioners do?

It improves the production and consistency of a dough.

What is the purpose of a dough conditoner?

The purpose of it is to simplify and expedite the bread-making process

What does milk contain?

It contains and enzyme that interferes with gluten development

What is Bread Flour?

high protein/gluten content made from strong wheat (mostly used to make hard-crusted breads)

What is Cake Flour?

low gluten flour made from soft wheat (mostly used to make cakes and delicate baked goods that require low gluten content)

What is pastry flour?

also a low gluten flour made from soft wheat, but stronger that cake flour (mostly used to make pie doughs, some cookies/biscuits/muffins)