Flour and Flour Mixture Flashcards
1
Q
-Powdered products from milling / grinding raw cereal
grains, root crops, legumes, starchy foods .
-Most satisfactory for baked products that has spongy texture
A
Flour
2
Q
- Named for berries related with hard red winter wheat
- Northern US and Canada
- One of the hardest
- Croissants, pizza flour
A
Hard Red Spring
3
Q
- Versatile
- Wheat-excellent milling
- Asian noodles, general purpose flour
A
Hard Red Winter
4
Q
- For bakery products other than bread
- Cakes, crackers, cookies, pastries, quick breads,
muffins snack foods
A
Soft White Winter
5
Q
- Less common than winter wheat
- Eastern US; California
- Grows continually from planting in spring til harvest in late summer to early fall
- Less protein; complex carbs than hard
- Pancakes, waffles, muffins, cakes, cookies
- White flour
A
Soft White Spring
6
Q
- Less common than winter wheat
- Eastern US; California
- Grows continually from planting in spring til harvest in late summer to early fall
- Less protein; complex carbs than hard
- Pancakes, waffles, muffins, cakes, cookies
- White flour
A
Soft White Spring
7
Q
▫ Planted in autumn to germinate to young plants remain in vegetative phase in winter; resume early spring
▫ Planted where winter is mild
▫ Grow in fall
▫ Lays dormant in winter
▫ Matures in early spring
A
Winter Wheat
8
Q
▫ Planted where winter is severe
▫ Planted in spring
▫ Grow quickly
▫ Harvested in late summer / early autumn
A
Spring Wheat
9
Q
- storehouse of nutrients needed and used by humans
- seed from wheat plant grows
A
Kernel
10
Q
- determinant in end product; parameter for global
wheat trade - affect milling yield, starch damage, baking
properties
▫ Influenced by protein content, breeding, environment
A
Grain hardness
11
Q
▫ Bronze colored; high gluten
▫ Gluten found in starch center (endosperm)
▫ Yields flours of high-intermediate protein contents w/ gluten for bread production
A
Hard Wheat
12
Q
▫ Light golden color; white wheat
▫ More starch, less gluten
▫ Cakes, pastries, desserts, sauces
A
Soft Wheat
13
Q
– all streams of white flour fr these are combined
- 97-98% fr milling
- 2-3% w/ aleurone & bran are withheld
▫ Bleached/oxidized w’ nitrogen/benzyl peroxide/chlorine dioxide
▫ Enriched: thiamin, niacin, riboflavin, iron
A
Straight Grade Flour
14
Q
– all wheat flours fr diff. streams
- Separated by sifting in other grades
- Straight flour pass along roller over diff. seed; diff
grains fall
- Lower % straight flour, more desirable
A
Straight Grade Flour
15
Q
– made fr most refined streams of flour; graded acctg to % of total streams
- Whitest, highest quality
- Contains most endosperm = good gluten properties
= most protein
- Family patent = 70-75% straight flour
- Short patent = 78-80%
- Medium patent = 80-85%
- Long patent = 90-95%
A
Patent Flour
16
Q
– remaining streams of flour after removing patent; less white; for whole wheat breads
- Made from straight flour leftover
A
Clear Flour
17
Q
- milled fr entire kernel
- Presence of bran reduce gluten
- Products heavier & denser
- “graham” / “entire wheat flour”
- More nutritious than refined
- Easily oxidized because of fat in gluten -> rancidity
A
Whole Wheat Flour
18
Q
- milled for commercial baking but found in groceries
- fr hard wheat & blends
- “strong flour” high in protein (12-14%)
- “hard flour” made fr hard wheat
- Off-white color, granular texture
- Suitable for yeast-leavened breads
A
Bread Flour
19
Q
- Most widely used
- “family” / “general purpose”
- Fr finely ground endosperm
- Combination of hard & soft wheat
- Universally used for wide range products
- Protein 10-12%
A
All- Purpose Flour
20
Q
- Fine-textured, almost silky soft wheat
- Weak flour; 7-8% protein
- Finely milled, velvety texture
- Fr most refined white flour streams
- Short patent grade
- High starch less protein than bread flour
- Whitest among flours
- For delicate & fine texture cakes
A
cake flour
20
Q
- Fine-textured, almost silky soft wheat
- Weak flour; 7-8% protein
- Finely milled, velvety texture
- Fr most refined white flour streams
- Short patent grade
- High starch less protein than bread flour
- Whitest among flours
- For delicate & fine texture cakes
A
Cake Flour
21
Q
- Has all-purpose and cake flour properties
- White flour
- For commercial bakers of pies & cookies
- Slightly higher protein than cake flour
A
Pastry Flour
22
Q
- Specific nutrient returned to it lost in preparation
- RA 8976 Food Fortification Act of 2000 (iron
enrichment)
A
Enriched
23
Q
- Specific nutrient returned to it lost in preparation
- RA 8976 Food Fortification Act of 2000 (iron
enrichment)
A
Enriched
24
- All-purpose flour, baking powder, salt as leaveners
- Allows bread to rise w/o yeast
- Not suitable for breadmaking
Self rising Flour
25
- Used as additive for flours low in gluten
- Toughens bread if used in excess
- Dried extracted gluten mixed w/ wheat flour in
proportion that yield 41% protein in gluten flour
- Not common
Gluten Flour
26
- Lower protein content than regular flour
- Processed by moistening & re-drying flour to form agglomerates that don’t lump/pack
Instanized/ Quick Mixed
27
- Pancake & waffle mixed
- flour, leavening, milk powder, egg powder, flavorings
- Just add water
- Instructions vary
Flour Mixes
28
▫ Grinding/milling grain kernels than wheat, roots,
legumes
▫ Lower in gluten than wheat flour
▫ Some are gluten free
Non- Wheat Flours
29
- replacing wheat flour for cooking
- Mixture of tubers rich in starch
- Cassava, yam, sweet potato
- Soy, peanut, cereals (maize, rice, buckwheat)
▫ Only wheat flour has protein responsible for gluten development for unique bread texture
▫ Diff flours (rice, banana, malunggay) can be with
wheat flours at <10% & achieve loaf volume
Composite Flour
30
- Coconut residue defatted, dried, milled
- One of products from fruit of palm tree
- Fr dried ground coconut meat
Coconut Flour
31
- Grains of rye grass ground to fine flour
- Slightly sweet sour
- Low gluten
Rye Flour
32
- Finely ground from buckwheat meal
- Pancakes, waffles, crepes, muffins, soba noodles
- No gluten; added to wheat for yeast bread
Buckwheat Flour
33
- Milled & sifted yellow/white corn
- Starch fr endosperm
- Thicken sauces & soups, make corn syrup
Corn Flour
34
- Dried & ground white potatoes
- Potato-based recipes; doughnuts
Potato Flour
35
- Rice powder; fr finely milled white rice
- Distinct fr rice starch
- Common substitute for wheat flour
Rice Flour
36
- “sweet rice flour” / “Mochiko flour”
- Malagkit flour; high amylopectin
- Stabilizer in frozen products
Waxy Rice Flour
37
- Fr finely ground soybeans
- Additives to other flours
- Full fat fr dehulled soybeans; low-fat fr defatted
soybeans
- Strong bean flavor, high protein, no gluten potential
Soy Flour
38
- For formulation of composite flours
- Sunflower, peanut, cassava flour
Other Flours
39
- Tuberous plants rich in starch
- Indigenous non-wheat materials cheap than wheat flour
- Offer variety & distinct flavor, color, texture
- Produce highly acceptable quick breads
- Gluten-free for w/ Celiac disease/allergic to gluten
Composite Flour
40
– interaction of glutenin w/ gliadin in dough mixing using right amt of water
▫ Albumins, globulins, gliadins, glutenins
Gluten
41
– dough toughness, strength and elasticity.
▫ Length of kneading determines amt of gluten
Glutenin
42
– extensibility; ability to rise properly
▫ Both contain high levels of AA glutamic acid &
proline
Gliadin
43
Blends of liquid & flour w/ other ingrdnts for product
Flour Mixture
44
– flour mixture that can be poured in steady steam
- Pancakes, coatings for fried foods
Batter
45
– viscous; flour per cup of liquid is 50-100% more than what’s used for batters
- w/ leavening ingrdnt
Dough
46
– combine homogeneous to form products
▫ Results in dough or batter
▫ Conditions:
- Right proportion of ingredient
- Homogeneous distribution of ingredient
▫ Bread: flour, water, yeast, salt
Mixing
47
▫ Single mix process
▫ ingredients placed together & combined in one kneading
▫ Fermentation after mixing rest about 1 hr
▫ “direct dough method”
Straight Dough Method
48
▫ Whisk all wet ingrdnts and whisk all dry
▫ Add wet to dry and stir until moistened
▫ Place in tins and bake immediately
Muffin Method
49
▫ Fat mixed w/ dry ingrdnts before liquids added
▫ Alternating layer of dough & batter = flaky pastry
Pastry Method
50
▫ Creaming of fat, incorporation of sugar, creaming,
adding eggs, creaming
▫ Air cells formed
▫ Dry and wet added alternately
Conventional Cake Method
51
▫ Quick dump
▫ All except leavening put in bowl, mix vigorously
▫ Leavening agent added mixing completed
One- Bowl Method
52
-cause expansion; porous structure
-source of gas rather than gas itself
(baking soda, baking powder, yeast)
Leavening Agent
53
capacity to hold fast, related to protein content
Strength
54
withstand mixing, fermenting, rough handling
Tolerance
55
absorption of max liquid
Absorption capacity
56
mold to retain shape
Cohesiveness
57
elastic rubbery substance provide continuous network to which gliadin adheres
Gluten
58
involved in gluten complex
Gluten & gliadin
59
provide gluten framework
Flour
60
hydrating flour proteins
Liquid
61
produce CO2 for leavening
Yeast
62
improve flavor of yeast bread
Salt
63
add richness, retain moistness, delay staling
Fat/shortening
64
strengthen structure improve volume, color, flavor
Eggs
