3. It is derived fromIt is derived from
cereal grains, rootcereal grains, root
crops, and starchycrops, and starchy
vegetables.vegetables.
FLOUR
WheatWheat
KernelKernel
4. From the wheat kernelFrom the wheat kernel
the following are derived:the following are derived:
BranBran – (12%) which is– (12%) which is
the hard outer coveringthe hard outer covering
Germ or EmbryoGerm or Embryo – (3%)– (3%)
contains highlycontains highly
concentrated oil, protein,concentrated oil, protein,
vitamins and ash.vitamins and ash.
6. Amino acids, glutenin
and gliadin
- make up the long- make up the long
protein strands knownprotein strands known
as gluten.as gluten.
7. Different baked goodsDifferent baked goods
needs varying amountsneeds varying amounts
ofof glutengluten. This. This
determines the types ofdetermines the types of
flour that are milled forflour that are milled for
the market.the market.
8. The bread doughThe bread dough
needs the highestneeds the highest
percentage of proteinpercentage of protein
because of the highbecause of the high
glutengluten requirements.requirements.
10. Whole wheatWhole wheat
flourflour – It is– It is
made bymade by
grinding thegrinding the
entire kernelentire kernel
including theincluding the
bran and germ.bran and germ.
11. It is usedIt is used
inin
makingmaking
breadbread
becausebecause
of itsof its
glutengluten
content.content.
12. Bread flourBread flour ––
this is milledthis is milled
from hard orfrom hard or
soft wheatsoft wheat
blend. It is alsoblend. It is also
called strongcalled strong
flour and hardflour and hard
flour.flour.
13. It’s protein content rangesIt’s protein content ranges
from 12% to 14%. It has anfrom 12% to 14%. It has an
off-white granular texture.off-white granular texture.
19. It is madeIt is made
weaker thanweaker than
bread flour sobread flour so
that it can bethat it can be
used for makingused for making
pastries.pastries.
Its protein content variesIts protein content varies
from 10% to 11%from 10% to 11%
20. Cake FlourCake Flour ––
as soft flouras soft flour
wheat flourwheat flour
because ofbecause of
its weak orits weak or
low glutenlow gluten
content.content.
26. Pastry FlourPastry Flour – also– also
classified as softclassified as soft
wheat flour. It haswheat flour. It has
the same creamythe same creamy
white color aswhite color as
bread flour, butbread flour, but
not as pure asnot as pure as
cake flour.cake flour.
35. Self-rising flourSelf-rising flour – a white– a white
flour which has beenflour which has been
blended with bablended with bakingking
powder or bakinpowder or baking sodag soda
and sometimesand sometimes with acidwith acid
salt.salt.
39. Enriched flourEnriched flour –– a whitea white
flour with nutrientsflour with nutrients
added to it.added to it.
40. Bran flour –
consists ofconsists of
bran flakesbran flakes
added to theadded to the
flour. It canflour. It can
come I eithercome I either
fine or coarsefine or coarse
texture.texture.
41. Instant or QuickInstant or Quick
mixing flourmixing flour – it is– it is
processed byprocessed by
moistening and re-moistening and re-
dripping the flour.dripping the flour.
42. High Gluten flourHigh Gluten flour – flour– flour
with high proteinwith high protein
content.content.