FN 102 Principles of Food Preparation - Cereal and Cereal Flours Notes

Principles of Food Preparation - Cereal and Cereal Flours Notes

Overview

  • Course: FN 102 Principles of Food Preparation
  • Instructor: Maria Carmela C. Taob, RND
  • Institution: University of the Philippines Diliman
  • Focus: Cereal & Cereal Flours, with emphasis on gluten development and flour types.

Learning Outcomes

  • Be able to describe gluten development.
  • Compare characteristics of different types of flours.

Flour and Flour Mixtures

  • Definition of Flour: Finely ground cereal grain; specifically refers to wheat flour in commercial use.
    • Bran and germ are removed during processing.
    • Mostly composed of starch (providing structure) and protein (providing body).

Composition of Flour Granules

  • Components of Flour Granules:
    • Endosperm: Contains starch and protein (gluten).
    • Bran: Includes cellulose, minerals, vitamins, and some proteins.
    • Germ: Contains oils and some proteins.

Wheat Flour Composition

  • Main Components:
    • Starch
    • Proteins: Includes Gluten, Albumin, Globulin, Glutenin, Gliadin.
    • Gluten is vital in bread-making due to its properties.

What is Gluten?

  • Definition: Insoluble wheat protein formed from a combination of gliadin and glutenin through hydration and manipulation.
  • Characteristics:
    • Gliadin: Fluid, sticky, alcohol-soluble.
    • Glutenin: Tough, rubbery, elastic, alcohol-insoluble.

Gluten Development Process

  • Steps:
    1. Mixing dough aligns glutenin strands.
    2. Gliadin molecules interact with glutenin to form a cohesive gluten matrix around starch.
  • Properties of Developed Gluten:
    • Elasticity: Springs back to original shape.
    • Difficult to stretch but resilient.
  • Overmixing: Can lead to a breakdown of the gluten network causing a sticky dough.

Types of Wheat Flour

  • Whole Wheat Flour: (Graham Flour)
    • High fiber content; decreases gluten formation due to fat from germ.
  • Bread Flour: 11.8% protein; ideal for bread due to high gluten.
  • All-Purpose Flour: 10.5% protein; versatile for various baked goods.
  • Pastry Flour: 9.7% protein; best for pastries due to lower gluten.
  • Cake Flour: 7.5% protein; bleached to reduce gluten, suitable for cakes.
  • Instantized Flour: Very fine and uniform; does not require sifting.
  • Self-Rising Flour: Contains leavening agents, used for quick baking.
  • Gluten Flour: Very high protein content (41%); used in specific recipes requiring strong gluten.

Comparison of Flour Types

  • Bread Flour: Slightly granular, high gluten, better for bread volume.
  • Cake Flour: Smooth, lower gluten, ideal for light, airy cakes.
  • All-Purpose Flour: Medium gluten, suitable for general use.

Key Points

  • Different types of wheat flour have varied gluten content affecting their baking properties.
  • High gluten flour is preferred for bread-making, while low gluten flours are better suited for cakes.