Flour and Flour Mixtures

flour

Powdered products made from milling or grinding cereal grains, root crops, legumes and other starchy foods

wheat flour

another term for flour

Hard red spring, Hard red winter, Soft white winter, Soft white spring

Kinds of Wheat

winter wheat

planted where winter is mild; starts growing in the fall, lays dormant during winter & matures in early spring

spring wheat

planted where winter is severe; planted in spring & harvested in late summer

Kernel hardness/softness

influenced by protein content, breeding & environment

hard wheat

yield flours of high to intermediate protein contents & with gluten strength suitable for bread production

Milling of wheat flour

To remove outside bran layer & germ of wheat to obtain maximum extraction of the endosperm without damaging the starch granules

Straight grade flour

when all the streams of white flour from these are combined; 97-98%  from milling. 2-3% which contain aleurone & bran are withheld

nitrogen or benzoyl peroxide or chlorine dioxide

milling of wheat flour are Bleached or oxidized with

thiamin, niacin, riboflavin, iron

 

milling of wheat flour are Enriched before packaging:

Straight grade flour

composed of all the wheat flours from different streams

patent flour

made from the most refined streams of flour & is further graded according to the percentage of the total streams

70-75%

family ptent=

78-80%

Short Patent =

80-85%

Medium Patent =

90-95%

Long Patent =

Clear Flour

the remaining streams of flour after removing patent grade, less white, used for

short patent

ANALYSIS OF FLOUR GRADES: 100% color

straight

Analysis of Flour Grades: 100% yield

low grade

Analysis of Flour Grades: 13%

Whole wheat flour, Bread flour, All purpose flour, Cake flour, Pastry flour, Enriched flour, Elf-rising flour, Gluten flour, Instantized or quick-mixing flour, Flour mixes

Market forms of Wheat Flour

whole wheat flour

can also be called “graham flour” “entire wheat flour”

Whole wheat flour

-More nutritious than the refined flour

-Yet easily oxidized because of fat content in germ - rancidity

 

bread flour

Milled from hard wheat and blends

strong flour/bread flour

High in protein (12-14%)

hard flour

made from hard wheat

Bread flour

-Off-white color & granular texture

-Most suitable for baking yeast-leavened breads because of its high protein content

All-purpose flour

“family or general purpose flour”

All-purpose flour

Milled from blends of soft & hard wheat

10%-12%

percent of protein of All-purpose flour

All-purpose flour

-For all cooking purposes

-Intermediate between bread and cake flours

cake flour

Made from soft wheat

weak flour

lower protein content 7-8%

cake flour

Suitable for delicate and fine-textured cakes (high starch and lower gluten content)

cake flour

Whitest among the flours

cake flour

•Finely milled, velvety in texture

•Made from most refined white flour streams and belongs to short patent grade

pastry flour

White flour; intermediate of cake & AP flour

pastry flour

For commercial bakers of pies and cookies

•*Use AP flour (for household cooking only)

enriched flour

Nutrients are added to white flour, as required by law

RA 8976 Food Fortification Act of 2000) from November 2004 in the Phils

iron erichment law

self-rising flours

White flour to which sodium bicarbonate or baking soda plus an acid salt (calcium phosphate) are added as leaveners

•Not suitable for breadmaking

leaveners

White flour to which sodium bicarbonate or baking soda plus an acid salt (calcium phosphate) are added as ————-

Gluten flour

•Dried extracted gluten is mixed with wheat flour in proportions that will yield about 41% protein in the gluten flour

•Not common

Instantized or Quick-mixing Flour

Processed by moistening & then re-drying the flour to form agglomerates that do not lump or pack

pancake and waffle mixes

popular flour mixes

may vary

Instructions for use ——- according to manufacturer

flours

made from grinding or milling grain kernels other than wheat, root crops & legumes

composite flour

nonwheat flours replacing wheat flour for cooking purposes

wheat flour

Only —— has protein responsible for gluten development necessary for unique texture of bread

Different flours (rice, banana, malunggayflours)

can be incorporated into wheat flour at levels not exceeding 10% & still have—-

coconut flour

coconut residue is further defatted, dried & milled

rye flour

sifting —- meal; lacks gluten forming proteins of wheat flour

corn flour

milled & sifted yellow or white corn; Mexican tortillas

potato flours

dried & ground white potatoes; doughnuts

Waxy rice flour

sweet rice flour”/’Mochikoflour”; malagkit flour; amylopectin; used as stabilizer in frozen products

soy flour

full-fat from dehulled soybeans & low –fat from defatted soybeans; has strong beany flavor; high protein but does not have gluten potential

others flours

for formulation of composite flours. Ex. Sunflower flour; peanut flour; cassava flour

indigenous non-wheat materials

cheaper than wheat flour

85%

percent of wheat endosperm grain in the flour

14.5%

percent of bran in the flour

1.5%

percent of germ in the flour

milling

—-——75% recovered, the rest for animal feeding

75%

Milling ——% recovered, the rest for animal feeding

360 cal/100g

energy value of flour

71-79 g and /100g

CHO percent of flor

11-14%

moisture content of flour

7.5-13.3% depending on kind

Protein content of flout

7.5-13.3% depending on kind

Protein content of flour

wheat flour

the only flour capable of forming dough that will retain gas evolved during fermentation

gluten

substance which has the gas-retaining property

bread flour

has more gluten formation capability than AP/cake flours

Albumins, globulins, gliadins & glutenins

proteins in wheat

gluten

interaction of glutenin with gliadinduring dough mixing, using the right amount of water

glutenin

imparts toughness and strength

gliadin

imparts extensibility

AA glutamic acid and proline

wheat are Both contain high levels of

batter

flour mixtures that can be poured in a steady steam called pour batters or in heavy drops (drop batters)

flour misxtures

Are blends of liquid and flour with other ingredients in certain amounts intended for a specific product

dough

viscous flour mixtures that can be handled because the amount of flour per cup of liquid is 50-100% more than what is used for batter

color

whitest most accepted

stregth

capacity to hold gas, related to protein content

tolerance

ability to withstand mixing, fermenting, rough handling & other steps

Absorption Capacity

absorption of maximum amount of liquid

texture

hard wheat flour are granular, soft wheat flour are velvety & smooth

cohesiveness

heavy flour absorbs more moisture.

glutem

the elastic rubbery substance that provides the continuous network to which gliadin adheres

Glutenin and gliadin

2 proteins involved in gluten complex)

leavening agents

source of gas rather than the gas itself (baking soda, baking powder, yeast)

bread flour

off white color and granular texture