Flour and Sweetners Flashcards
Most flours are aged after the milling process because
Fresh dough is sticky and has less volume then normal
Soft flour
weak flour is best for tender products like cakes
hard flour
strong flour used for breads
All purpose flour
A blend of both soft and hard
How is rye flour different from wheat
Rye flour has 4 grades is also blended with high protein wheat flour since it normally by itself, it’s dense
Gluten (elastic)
they resume their shape when pressure is removed
Gluten (Plastic)
They change shape under pressure
Most common bakers do not use self-rising flour because
it can cause inconsistent results
Store flours in
lit, ventilated room no higher then 80 degrees
Gelantinzation
Starch granules are cooked
Gluten
an elastic network of proteins created when wheat flour is moistened and manipulated
Glutein
Protien responisable for gluten formation
Gliaden
Protien resonsibale for gluten formation
Composite flours
a mixture of serval flours
Function of flour
bonds different liquids together
