CHAPTER 6: VARIETY OF GRAINS AND FLOURS Flashcards
(163 cards)
1
Q
Most common cereal grain with a good amount of gluten-formin protons, making it the most popular grain for baked goods in North America and many other parts of the world.
A
Wheat
2
Q
Do many variety flours contain as much, or more, protein than wheat does?
A
Yes
3
Q
Why is protein content not a good indicator of quality?
A
Not all proteins in variety flours form gluten (except for rye and triticum grains, to a degree).
4
Q
Why is rye bread consumption high in areas such as Russia, Eastern Europe, and Scandinavia?
A
Rye grass is tolerant of poor soil and cold climates, where wheat cultivation is difficult.
5
Q
Breads from rye flour tend to be what?
A
Dense and gummy, and have a strong flavor.
6
Q
Do rye and wheat have equal amounts of protein?
A
Yes
7
Q
Does rye have a limited ability to form gluten? Why?
A
Yes, because it holds a sufficient amount of gliadin but is low in gluten in. In addition, it’s high in pentosan gums (8% or more), which interfere with what little gluten can form.
8
Q
What do pentosans provide in rye dough?
A
Along with starch, they provide a type of cohesive structure in rye dough.
9
Q
Why does rye flour absorb noticeably larger quantities of water than wheat flour? How does this affect fermentation and mixing?
A
High pentosan gum content. For this and other reasons, doughs made from rye flour are gummy and sticky, are easily over mixed and fermented, and have poor gas retention qualities during later stages of proofing and baking.
10
Q
Rye bread formulas in North America generally contain what? Why?
A
Hard wheat flour (clear, high-gluten, or bread flour) to supply needed gluten and balance flavor.
11
Q
Standard commercial rye bread formulas are generally what ratio?
A
one-quarter to one-half part rye flour to one part wheat flour.
12
Q
Common addition that’s an ancient spice native to the same regions as rye grass.
A
Caraway seed.
13
Q
What oxidizes more easily, rye or wheat flour?
A
Rye, even though it is not significantly higher in oil than wheat flour. You should buy it sparingly or only when needed. No longer than a three month period.
14
Q
Are light and white rye patent flours?
A
Yes, and it is sometimes bleached.
15
Q
The mildest-tasting, most common rye flour used in North America used in rye and sour rye breads.
A
Light and white rye flour.
16
Q
Unlike wheat endosperm, rye endosperm is high in what?
A
Dietary fiber, notably soluble fiber from pentosan gums.
17
Q
Medium rye is straight flour, from the whole ________, and dark rye is clear flour, left from the production of _____ rye.
A
endosperm, light.
18
Q
Of light, medium and dark rye flours, which has the darkest color and strongest flavor, and produces the lowest bread volume?
A
Dark
19
Q
Whole rye flour is also called what? Whats it made from?
A
Pumpernickel, made from whole rye kernel.
20
Q
Corn is also called what?
A
Maize
21
Q
Corn is typically sold as what?
A
Ground cornmeal, but is also available in a coarser grit or finer flour.
22
Q
How do different sized granules of corn affect texture of baked goods?
A
Coarse-textured cornmeal makes slightly gritty bread. One that is denser and more crumbly than cornbread made with from fine cornmeal.
23
Q
Does corn contain protein? Is any of it gluten-forming?
A
Yes, it does contain a good amount of protein; none is gluten forming.
24
Q
Why is wheat flour usually added to baked products with cornmeal?
A
Because corn has no gluten forming protein.
25
What does cornmeal add to baked goods?
Appealing crumbliness, flavor and color.
26
Corn products are typically what color?
White or yellow but blue is also available.
27
What gives yellow cornmeal its color?
Carotenoids (organic pigments).
28
Are most corn products sold today whole grain? Why?
No, they are milled from the corn endosperm, since corn germ is extremely high in oil (30-35%) and becomes rancid very quickly.
29
Cornmeal milled from endosperm is sometimes called what?
Degerminated
30
Is degerminated enriched with vitamins and minerals?
Yes
31
Does degerminated cornmeal last longer than whole grain cornmeal?
Yes
32
Does degerminated cornmeal have a milder flavor than whole grain?
Yes
33
Traditional Mexican corn flour used in making corn tortillas is called what?
Masa Harina
34
How is masa haring made?
Soaking dried corn in limewater before grinding it into flour.
35
What does soaking masa haring in limewater do?
Removes bran layers, changes the properties and flavor of the corn, and increases nutritional value.
36
Oat products used in baking include what?
Rolled oats and quick-cooking rolled oats. Steel-cut oats are also available.
37
Oats are most commonly used in what?
Cookies, streusel toppings, muffins, and breads.
38
Are oats higher in proteins than most grains products?
Yes, but the proteins don't form gluten.
39
Oat flour and oatmeal, also called rolled oats, are whole grain because...?
They are made from whole oats and kernels, called groats.
40
What are groats?
The kernels of any cereal grain that have had their inedible hulls removed.
41
Regular rolled-oats, also called large flake or old-fashioned rolled oats, are whole groats that have been what?
Steamed, then flattened between rollers. The steaming makes it easy to flatten the oats.
42
What does steaming oats do to lipase enzymes? Is this good?
It deactivates them and slows oxidation of oils in oats.
43
How are quick-cooking rolled oats (quick oats) made?
By cutting each groat into several thin pieces before steaming and rolling.
44
Why do quick oats take less cooking time?
Liquid penetrates thin pieces faster.
45
How are steel-cut or Irish oats made?
Oats are chopped into small chunks instead of rolled.
46
Texture and flavor of Irish oats.
They are chewier and often have stronger flavor than rolled oats, because they are usually not steamed.
47
Why do Irish oats have such a strong flavor.
Active lipase enzymes breaking down oils.
48
Why do steel-cut oats take longer to cook than rolled oats?
Because of their chunky shape and the fact that they have not been previously cooked, steel-cut oats take longer to cook than rolled oats.
49
Are regular rolled oats and quick-cook oats used interchangeably in baking?
Yes, in basic formulas.
50
How is the texture of regular rolled oats different from quick?
Because they are larger in size, they have a coarser, chewier texture.
51
What may happen to cookies if a formula specifies quick oats? How can you combat this?
Cookies may spread excessively. Adding extra flour will help soak up the free liquid that causes excessive spreading.
52
Where does the gumminess of oats come from?
Beta-glucan
53
What is beta-glucan?
A gum in oats that functions as dietary fiber in our bodies.
54
Do all whole grain cereals contain fiber?
Yes
55
Soluble fiber in oat products has been shown to lower cholesterol, which can lower the risk for what?
Coronary heart disease.
56
Are some barley products high in beta-glucan?
Yes
57
Rice flour is milled from what?
Endosperm of the rice kernel.
58
Is rice flour a high or low-protein flour? Does it contain gluten?
Low protein that contains no gluten.
59
What cultures use a lot of rice flour?
Middle Eastern and Asian.
60
Where is pearl millet grown?
Pennisetum glaucum is the most common of thousands of millet varieties grown throughout the world.
61
Where did pearl millet originate?
Africa thousands of years ago. Once introduced to India, it was widely grown there as well.
62
Pearl millet shape.
Tear-drop
63
Millet can grow despite what?
Hot, dry conditions and poor soil, making it a valuable staple in countries where little else is grown.
64
Unless first poked in _______, millet retains a crunch texture in baked goods.
water
65
Once ground, when must pearl millet be utilized? Why?
Immediately to prevent off flavors developing in the oils.
66
Why must pearl millet flour be combined with wheat flour in baked goods?
It doesn't contain any gluten.
67
Do grains of pearly millet pop like popcorn?
Yes
68
In India, is pearl millet used in flatbreads?
Yes, roti.
69
What is the most plentiful cereal grain in Ethiopia?
Teff, its been grown for thousands of years.
70
Smallest of any cereal grains.
Teff
71
What is traditionally done with teff?
Ground into flour, fermented, and made into mildly sour spongy pancake called injera.
72
Is teff eaten daily in Ethiopia?
Yes, by those who can afford it.
73
Has the cultivation of teff spread? Why?
Yes, popularity of Ethiopian food in Europe and North America has caused it to spread.
74
Another name for tritium spelt.
Spelt
75
Where does spelt grow in the US?
This ancestor of modern wheat has been growing for years in the states, mostly Ohio as animal feed. Now small amounts are grown for specialty and health food stores.
76
Does Europe grow spelt? Where?
Europe has shown a renewed interest in spelt. Germany and surrounding regions grow significant amounts of spelt, locally called dinkel.
77
Can spelt be milled into whole grain or white flour?
Yes
78
Do spelt proteins form gluten?
Yes, but the gluten is weak and easily overworked.
79
How long should spelt bread dough be mixed? Why?
A short period of time, to avoid overworking the gluten and reducing its ability to retain leavening gases.
80
Does spelt have a lower water absorption value than wheat? What does this mean?
Yes, so less liquid is needed when forming batters and doughs.
81
Is spelt best used in place of soft or hard wheat?
Soft
82
What is tritium turgid called? Is it an ancient relative of modern wheat?
Kamut, and yes, it is.
83
When were Kamut seeds first brought to the US?
From Egypt about 50 years ago. They were propagated unchanged (not crossbred with other species) from the ancient seed.
84
Kamut is an early Egyptian word for what?
Wheat, which is the trademarked name that is licensed to those who grow the grain as certified organic.
85
Where does Kamut grow well?
Dry regions of the Great Plains on Montana and in Canadian provinces of Saskatchewan and Alberta.
86
How much bigger are Kamut kernels than wheat kernels?
2 to 3 times bigger.
87
Are Kamut kernels high in protein?
Yes, much like Durum wheat.
88
Has Kamut been specially marketed to consumers in specialty stores?
Yes
89
Whole-grain Kamut has a ______, milder taste than common wheat. Why?
Sweeter. Probably because its larger size means it has less bran for the amount of endosperm.
90
Does Kamut form strong gluten?
Yes
91
Why was triticale developed?
Plant breeders looking to combine the grain quality of wheat (triticum) with the hardiness of rye (secale).
92
Where does the name triticale come from?
Combination of the Latin names of each grain.
93
What high expectations did triticale have in the 1960s and 1970s?
Its superior nutritional quality (compared to wheat) would provide the means of feeding growing populations in India, Pakistan and Mexico.
94
How is triticale primarily used today?
As animal feed in North America and many other places of the world. It is used instead of soft wheat, especially in Mexico, in tortillas, crackers and cookies.
95
Another name for einkorn and emmer.
Farro
96
Triticum monococcum
Einkorn
97
Triticum dicoccum.
Emmer
98
Where did the ancestors of modern day faro originate?
The fertile crescent of the Tigris and Euphrates rivers in what is Iraq today.
99
Einkorn is considered what?
The first wheat grain that was cultivated by man, starting around 10,000 B.C. Before that, einkorn was gathered wild.
100
8 majors food allergens that must be labeled in the US?
Wheat, soy, egg, milk, peanuts, tree nuts, fish, and crustaceans.
101
How many of the 8 allergens are commonly used in baked goods.
6 are commonly used in baked goods.
102
Taken together, the 8 food allergens account for what percent of the food allergy cases in the US?
90%
103
In Canada, what two additional foods are considered top priority food allergens?
Sesame seeds and sulfites (a food additive in many dried fruits).
104
Does emmer have similarities to spelt?
Yes, but emmer predates spelt by thousands of years.
105
Is spelt often mistaken for emmer?
Yes
106
When did emmer fall out of favor?
Thousands of years ago when people switched to durum wheat.
107
Like einkorn and spelt, emmer is not free-threshing. What does this mean?
Meaning the kernels do not easily fall out of their husks, or hulls.
108
Are cereal husks acceptable as feed for humans and animals?
No, only animals.
109
Although difficult in preindustrial times, how has harvesting free-threshing grains turned into and advantage?
The close fitting husk protects the kernel from insects and fungus, so these grains are easier to grow organically.
110
In the earliest civilizations, einkorn and emmer were made into what?
Porridge before made into bread and beer.
111
Einkorn has a high ratio of gliadin to gluten in, what does this mean for bread?
It results in a soft, sticky dough that is not particularly suitable for bread.
112
What type of bread does emmer make?
Satisfactory dough but still very heavy textured bread.
113
What is very likely to be the wheat used by Egyptians to make bread?
Emmer
114
Today, where is emmer primarily grown?
Tuscan region of Italy, where it is known as farro.
115
Is buckwheat an actual wheat?
No
116
Does buckwheat contain gluten?
No
117
Roasted buckwheat groats are called what?
Kasha, consumed in parts of Eastern Europe and Russia.
118
Because of its strong flavor, dark color, and lack of gluten, buckwheat flour is typically used in combination with what? What ratio?
Used with wheat flour, usually one-quarter to one-half part buckwheat flour to one part wheat flour.
119
Is flaxeed over 40% oil? What nuts is that close to?
Yes, approaching the amount of oil found in peanuts and pistachios.
120
Unlike peanuts and pistachios, oil in flaxseed is particularly high in what?
Alpha linolenic acid (ALA), an omega-3 fatty acid
121
Does flaxseed contain more lignin than any other plant source?
Yes, and ALA.
122
How can flaxseed be ground into a powder?
Blender or food processor.
123
Unground, how long will flaxseed hold?
A year or more, protected by its hard coating.
124
Ground, how long will flaxseed hold? Why?
It must be used immediately or refrigerated once ground. ALA is a highly polyunsaturated fat, which means it oxidizes rapidly.
125
Does oxidized ALA have a strong, off flavor?
Yes reminiscent to paint in turpentine.
126
Industrial name for flaxseed.
Linseed
127
Boiled linseed oil is one of the main ingredients in what?
Oil-based paints.
128
Is buckwheat flour higher than wheat flour in protein?
No, but the protein buckwheat contains is more nutritionally balanced than wheat.
129
What three things are traditionally make with buckwheat flour?
Russian pancakes (blini) Breton crepes (North of France), and Soba noodles in Japan.
130
Small, oily seeds that are typically dark brown color.
Flaxseeds
131
World's largest producer of flaxseeds.
Canada, exporting mainly to Japan, US, South Korea and Europe.
132
Why should flaxseeds be ground?
They are very hard and can pass through the digestive tract undigested.
133
Can flaxseed flour be added to batters and doughs in small amounts?
Yes, and it won't affect flavor much.
134
Why should water be added and fat taken away when adding ground flaxseed to batters and doughs?
Flaxseeds are already high in fat and, because of the water absorption capabilities of its soluble dietary fiber, the amount of water generally needs to be increased when flaxseed flour is added.
135
Staple crop of the ancient Inca Empire.
Quinoa
136
Where does quinoa grow best?
In the very high elevations of the Andes Mountains in South America.
137
Are quinoa seeds very high in unsaturated fatty acids?
Yes
138
Is quinoa a seed or cereal grain?
Seed
139
Unlike wheat and most other cereal grain, quinoa is high in what?
Lysine
140
When used in multigrain breads, quinoa compensates for what?
Their amino acid deficiencies.
141
Do quinoa seeds oxidize quickly?
They can, especially given their high level of unsaturated fatty acids.
142
Ancient seed that was a staple crop of the Aztecs and Mayans of South and Central America.
Amaranth
143
What do amaranth plants and seeds look like?
Green herbs with seeds that are small and light brown.
144
Like quinoa, is amaranth used in multigrain breads?
Yes, and it is also high in lysine.
145
Can amaranth seeds be popped like popcorn?
Yes
146
Are soybeans legumes?
Yes, not cereal grains.
147
Amount of protein, fat and starch in dried soybeans.
35% protein, 20% fat, 15 to 20% starch.
148
Soy flour used in baking is typically what?
Defatted
149
Does soy flour come toasted or untoasted?
Both
150
Which soy flour contains powerfully active enzymes useful in yeast breads?
Untoasted
151
What do the enzymes in untoasted soy flour do?
Oxidize carotenoids, whitening flour without the use of chemical b;eating agents.
152
What is the main reason untoasted soy flour is added to dough?
Its whitening capabilities.
153
How much of the enzyme active soy flour is needed?
Small amount, about 0.5%. Too much has a detrimental effect on bread flavor and texture.
154
Is amylase and active enzyme in untoasted soy flour? What about proteases?
Yes, breaking down starch into sugars, improving fermentation, crust color, and bread softness. Proteases are another type, acting on proteins, improving dough mixing and gluten development.
155
In a way, is untoasted soy flour a bleaching and maturing agent?
Yes
156
How can toasted soy flour be used?
Toasted soy no longer has active enzymes and has more appealing flavor, so it can be used in higher amounts than untoasted soy flour.
157
Does soy flour contain gluten forming proteins?
No, but it does provide good nutrition.
158
Is soy protein high in lysine?
Yes, which will improve breads protein qualities.
159
Like flaxseed, what does soy contain?
Phytoestrogens (lignans in flaxseed, isoflavones in soy).
160
What other uses are there for soy flours in baked goods?
They increase water absorption in doughs and reduce fat absorption in doughnuts.
161
Do soy flours sometimes function as milk and egg substitutes?
Yes
162
Is the potato a tuber or cereal grain?
Tuber, but it can be cooked, dried, and cut into flakes or milled into flour.
163
Why are potato products valued in yeast doughs and other baked goods? Explain.
The starch in potato flakes, cooked potatoes, and cooked potato water is already gelatinized. Gelatinized potato starch is easily broken down by amylase into sugar and other products. This increases water absorption of doughs and improves fermentation. Breads and other baked goods containing potato products are soft, moist and resist staling.
