1 / 29

FLOUR

FLOUR. BATTERS AND DOUGHS. CLASSIFICATIONS . Classified by type of wheat or intended use Vary by color of kernel: white or red Protein – starch structure and body: hard or soft Season – spring or winter time of planting. HARD WHEAT. High level of protein

porsche
Télécharger la présentation

FLOUR

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. FLOUR BATTERS AND DOUGHS

  2. CLASSIFICATIONS • Classified by type of wheat or intended use • Vary by color of kernel: white or red • Protein – starch structure and body: hard or soft • Season – spring or winter time of planting

  3. HARD WHEAT • High level of protein • Strong bonds between protein and starch molecules • Granules sometimes cracked • Particles feel gritty • Breads with good volume

  4. SOFT WHEAT • Low protein levels • Weak bonds between protein and starch molecules • Starch granules rounded and free of cracks • Flours feel soft and powdery • Breads with low volume

  5. FORMATION OF GLUTEN COMPLEX

  6. GLIADINS • Group of proteins – globular shapes • Give dough fluid and sticky characteristics • High concentration of disulfide bonds  stretchiness to gluten • Allow rising when leavening gases expand • Rich in amino acids glutamine and proline

  7. GLUTENINS • Several large proteins • Give elasticity to dough because of linear proteins • Rye bread thick and short glutenins = lack of elasticity in rye bread

  8. GLUTEN • Gliadins + Glutenins = gluten • Developed by : hydration and manipulation • Gluten – three dimensional complex of hydrated proteins in which starch grains are embedded

  9. HYDRATION • Wets starch granules • Protein fibrils emerge from fractured endosperm cells • Grains of starch adhere to fibrils • Fibrils form network of gluten • Dough stiff and inelastic • Add more water  increases elasticity and mobility • Hydrated starch contributes to plasticity of dough – property of solids allows them to hold shape

  10. MANIPULATION • Converts hydrated particles into dough • Strips away hydrated layers • Changes from a sticky mass to smooth appearance • Protein molecules slide past one another to form bonds between molecules • Too vigorous stretching  break strands of gluten  lumpy dough

  11. LIMITING GLUTEN DEVELOPMENT • Fat – interferes with gluten formation by coating the strands, shortens length of strands (shortening) • Sugar – competes for water

  12. FUNCTIONS OF GLUTEN • Responsible for viscoelastic properties of dough • Permits dough to be formed into a variety of shapes • Responsible for gas retention • Provides structure to baked goods

  13. BLEACHING • Unbleached – yellow due to carotenoids (xanthophyll) • Additive – bleaching agents that oxidize the carotenoids • Unbleached or freshly milled flour produces bread of poor volume and coarse texture • Label if bleached • Allowed to mature or use chemicals to mature

  14. TYPES OF FLOUR

  15. WHOLE WHEAT • Graham flour or entire wheat – other names • From cleaned whole wheat • High in fat, fiber, protein

  16. BREAD FLOURS • Fairly high in protein • Blends of spring and hard winter wheat • Granular to touch • Slightly off-white • Used for products leavened with yeast

  17. ALL-PURPOSE • Blend of hard and soft wheats • Protein content of 10-11% • Lower in strength, lighter in color then bread • Protein content too high for cakes • Can be used for cookies, baked goods

  18. PASTRY FLOUR • Soft wheat • Fairly low in protein • Finely milled • Suitable for baked products other than bread

  19. CAKE FLOUR • Soft wheat – very low protein • Very fine in texture • Bleaching agents to soften and mellow proteins • Cake products

  20. OTHER FLOURS • Rye – gluten formation limited, bread small and compact due to gliadins • Cornmeal – little capacity for retaining gases and forming an elastic dough, no gluten properties • Soy flour-high protein but no gluten characteristics • Self-rising – add sodium bicarbonate, acid reacting substances, and salt • Instant- blending – does not pack and blends easily in cold water, moistened and dried

  21. MISCELLANEOUS FLOUR • Important because of gluten intolerance or celiac disease • Buckwheat flour • Rice flour • Amaranth flour • Almond flour

  22. BATTERS AND DOUGHS • Batter – flour mixtures with enough liquid to be beaten or stirred can be pour batters or drop batters • Dough – less liquid proportion to flour than batters can be handled or kneaded • Soft or stiff dough

  23. FUNCTIONS OF INGREDIENTS IN BATTERS AND DOUGHS

  24. FLOUR • Provides structure • Source of fermentable sugar • Gluten potential allows for leavening in expansion of yeast doughs

  25. LIQUIDS • Hydrate flour for gluten development and gelatinization of starch (forms texture of crumb) • Solvent for dissolving ingredients such as leavening agent, salt, sugar • Leavening agent by producing steam • Milk supplies protein and sugar for Maillard reaction

  26. FAT • Tenderize by coating flour proteins physically interferes with development of protein • Shorten gluten strands create dough layers • Incorporate air • Prevent staling • Oils – more tender, mealy, crumbly – covers larger surface than solid fat • Saturated fats – flaky crust, many layers • Margarine, butter – some water less effective in shortening ability • Refrigerated fats – more flakiness

  27. EGGS • Nutritive value • Color • Flavor • Structure – coagulate with heat, beating or change in pH • Leavening – beating incorporates air • Emulsifiers – distribute fat in batter • Elasticity to allow for gas expansion

  28. SUGAR • Flavor • Contributes to tenderness – competes for water • Elevates temperature for starch gelatinization, flour and eggs coagulate • Water retaining properties • Fermentable

  29. SALT • Flavor • Controls growth of yeast cells – necessary component of yeast products • Competes for water • No salt = rapid yeast development, collapsible, extremely porous structure

More Related