Flour, grains, cereals

Structure and nutritional value

• starchy endosperm rich in protein

• scutellum - in germ; has most of thiamin

• 75% starch; partially complete protein; 2 % fat - found in germ

• vitamin E (in germ), thiamin, riboflavin, phosphorus

milling

air classification is a separatino method that improves baking qualities by separating large flour particles from fine particles

bread flour

(hard wheat)

strong gluten; 11.8% protein

all-purpose flour

(blend of hard and soft wheat)

less gluten; 10.5% protein

pastry flour

(soft wheat)

weaker gluten; 7.9% protein

cake flour

(soft wheat)

least and weakest fluent, more starch; 7.5% protein

durum wheat

high in gluten

types of leavening agents

steam - popovers, cream puffs

air - angel cake, sponge cake

carbon dioxide - yeast, baking powder, alkali

cause of yellowing

alkaline batter (excess soda)

causes of fallen center

excess sugar, excess fat, excess baking powder

causes of tough, dry crumb

too much flour or egg, too much mixing, too little fat or sugar, over-baking

causes of coarse texture

too little baking powder, improper level of sugar or fat

pour batter

liquid:flour

1:1

ex. waffles

drop batter

liquid:flour

1:2

ex. muffins

soft dough

liquid:flour

1:3

ex. bread

stiff dough

liquid:flour

1:4

ex. pie crust