The document discusses flours and flour mixtures used for baking. It covers the main types of flours including wheat and other cereal grains. The key components of flour mixtures are described as dry ingredients like flour, leavening agents, sugar, and salt/flavoring and liquid ingredients such as water, milk, fat, and eggs. The roles of these ingredients and starch and gluten in flours are explained. Methods for preparing, storing, and troubleshooting flour mixtures and baked goods are also summarized.

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