Chapter 17 - Flours and Flour Mixes

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Flours and
Flour Mixes
17

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• Wheat flour is most common
– Any cereal grain can be made into flour
– Other flours include: oats, rye, barley, rice,
etc.
• Flour mixture ingredients
– Dry: flour, leavening agents, sugar, and
salt/flavoring
– Liquid: water, milk, fat, and eggs
Flours and Flour Mixes

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• Starch in flour
– Strengthens baked item through gelatinization
– Contributes to crumb
• Fine crumb: small, densely packed air bubbles
• Coarse crumb: large, often irregular air holes
– Can be broken down by enzymes into dextrin,
malt, and glucose
• Adds slight sweetness, darkens crust, and
improves fermentation
Flours

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Flours (cont’d.)

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• Gluten
– The purpose of gluten formation
• Separating gluten from flour
– Steps to gluten formation
• Hydration
• Kneading
– Dried gluten
Flours (cont’d.)

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Flours (cont’d.)

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• Cereal-grain allergies
– Baker’s asthma
– Cereal allergies
– Celiac disease
– What does “gluten-free” mean?
Flours (cont’d.)

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• Milling – five steps
1. Breaking
2. Purifying
3. Reducing
4. Sifting
5. Classifying
• Wet milling
Flours (cont’d.)

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Flours (cont’d.)

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• Wheat flour classifications
– Percent protein content
– Mineral content
Flours (cont’d.)

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Flours (cont’d.)

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• Leavening agents
– Physical leaveners: air and steam
– Biological leaveners: yeast and bacteria
• Types of yeast: dry (active); fresh; instant, quick-
rising, or fast-acting
– Chemical leaveners: baking powder,
potassium bicarbonate, and baking soda
• Acid in baking powder
• Types of baking powder
Flour Mixture Ingredients

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Flour Mixture Ingredients (cont’d.)

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Flour Mixture Ingredients (cont’d.)

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• Leavening (cont’d.)
– Too much/too little leavening
– Too much/too little flour
Flour Mixture Ingredients (cont’d.)

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• Sugar
– Functions of sugar
– Types of sugar
– Too much/too little sugar
• Salt
– Salt controls yeast growth
– Too much/too little salt
Flour Mixture Ingredients (cont’d.)

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Flour Mixture Ingredients (cont’d.)

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Flour Mixture Ingredients (cont’d.)

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• Liquid
– Milk
– Too much/too little liquid
• Fat
– Functions of fat
• Improves volume, strength, crumb, and flakiness
• Delays staling
Flour Mixture Ingredients (cont’d.)

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• Fat (cont’d.)
– Types of fat used in baked goods
– Temperature of fat
– Lower-fat alternatives
– Too much/too little fat
Flour Mixture Ingredients (cont’d.)

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• Eggs
– Too much/too little eggs
• Commercial additives
– Aging or maturing agents
– Dough conditioners
• Reducing agents, oxidizing agents, emulsifiers,
mixing time reducers, and enzymes
• Food additives in flours
Flour Mixture Ingredients (cont’d.)

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• Doughs
• Batters
– Drop batters
– Pour batters
• Changes during heating
• High-altitude adjustments
Preparation of Baked Goods

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Preparation of Baked Goods (cont’d.)

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• Dry storage
• Frozen
Storage of Flour and Flour Mixtures

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• We owe the structure and texture of baked
products largely to wheat flour, specifically
to its starch and protein
• Be knowledgeable about:
– Types of flours
– Flour mixture ingredients
– Preparation of baked goods
– Storage of flours and flour mixtures
Chapter Summary