9 - Other flour products and uses Flashcards
(26 cards)
T/F Crusty rolls require a strong flour or a medium flour with added protein
True
T/F Soft rolls are enriched with fat/sugar and have no added improver
False
T/F The bagel once formed can be retarded for up to 2 hours before boiling and baking
False - 36 hours
T/F Hand produced bagels require a strong 13%+ flour with a high proportion of canadian wheats
True
What are the characteristics of crumpet flour
Should be of good bright colour
With a medium to high level of protein (Around 11%)
Flour with too much gluten will have a detrimental effect on the finished crumpets
What is the recommended protein level in crumpet flour
11%
What type of flour is used for thin and crispy italian style pizza
Low protein flour
What is used to aerate the base of the thin and crispy italian style pizza
Fermented
Gas aerated
What type of flour is typically used to make pitta bread
High protein flour
Bakers type flour
What temp is typically used to bake pitta bread
650’C
What are the characteristics of flours used for tortilla and wraps
Extensible, low flour colour, low starch damage
What are the characteristics of flours used for chapattis
Low protein wheat flour
Chapattis are … bread … used to scoop up curry and meats from the plate
Unleavened, pancakes
Why do burger bun flour require excellent quality protein
To ensure the buns have a good volume
T/F Burger bun flour contains minimal bran powder
True
T/F The dough for filo is heated to drive off some of the moisture before being cut into sheets for further manufacture
True
What is the required protein content to achieve the thin tissue-like pastry for filo
Up to 13%
Discuss the advantages and disadvantages of using pre mixes for baking
Advantages - ensuring consistency in final product, saving time for baker, eliminating need to stock a variety of different flours and ingredients
Disadvantages - generally expensive for the baker, some bakers may prefer traditional method of mixing on-site, may not provide the same level of control and customisation as mixing ingredients from scratch
The … system is preferred for making self-raising flour due to its precision in mixing ingredients
Batch
What is the carbon dioxide yield of self raising flours produced using batch mixing system
More than 0.45%
What is added to self raising flour to neutralize the added sodium hydrogen carbonate completely
Calcium phosphate (ACP)
Sodium acid pyrophosphate (SAPP)
What are the main types of flour used for automatic breadmakers
White bread flour at 11% protein
Strong white bread flour at 12-13% protein
Wholemeal flour at 12% protein
What is the purpose of adding calcium phosphate (ACP) to soda bread flour
To neutralise the alkali from bicarbonate
To neutralise still alkaline bread
In soda bread, the flour dough is … by chemical agents instead of yeast
Raised
