The document discusses different types of flour, their compositions, and uses in baking. The main types of flour are wholemeal, brown, and white flour which vary in their bran and germ content. Other flour varieties include wheatgerm, malted wheat, and stoneground flour. The roles of key ingredients like starch, protein, salt, sugar, and yeast in breadmaking are explained. Emulsifiers, fats and oils are also discussed. Rye flour and its properties are mentioned. Laminated doughs for croissants and pastries are described.

1. Diagnose & FDFRBDPB3A Diagnose & Respond to product & process faults- Bread

3. The three basic flour categories are: Wholemeal - 100% extraction, made from the whole wheatgrain with nothing added or taken away. Brown - usually contains about 85% of the original grain, some bran and germ have been removed. White - usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed during milling. OTHER VARIETIES OF FLOUR Wheatgerm - white or brown flour with at least 10% added wheatgerm. Malted wheatgrain - Brown or wholemeal flour with added malted grains. Stoneground - Wholemeal flour ground in a traditional way between two stones. Organic - Flour milled from grain that has been grown to organic standards. Growers and millers must be registered and are subject to regular inspections. BASIC TYPES OF FLOUR

4. THE CHOICE OF FLOURS FOR BAKING Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required. Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings. Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture. Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry Wholemeal – 100% extraction, made from the wholewheat grain with nothing added or taken away. Brown – usually contains about 85% of the original grain. Some bran and germ have been removed. White – usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed before milling. Wheatgerm – white or brown flour with at least 10% added wheatgerm. Malted wheatgrain – brown or wholemeal flour with added malted grains. Stoneground – wholemeal flour ground in traditional way, between 2 stones.

7. Stimulates yeast activity Aids in gas production Modifies gluten structure Conditions gluten Assists oven spring A selection of micro ingredients uniformly balanced in the form of functional and non-functional extenders. Bread improvers commonly have two functions. Gluten conditioning and maximizing functionality during mixing, fermentation and baking To ensure dough contains sufficient sugars to maintain adequate gas production at all stages of the fermentation process. BREAD IMPROVERS

9. Effects of sugar in bread making Sugar additions above 5% based on flour weight may slow fermentation rates considerably, while more than 10% sugar will require maximum amount of yeast in the dough (6%) Sugar is hydroscopic, that is it draws up water from the dough depriving the yeast of moisture to dissolve the sugars on which it feeds. Therefore sugar acts in a similar manner to salt, affecting process of osmosis, or the manner in which the yeast feeds

11. Commencement of yeast activity occurs at the mixing phase. The salt in the dough, which retards the rate of fermentation and gas production, controls the yeast activity. The CO2 gas develops the structure and texture of the dough by stretching the gluten in the crumb cells, increasing dough volume. The rate of fermentation, that is gas production, is at highest under optimum temperature and humidity conditions in the proofer activity is stopped when baking temperature gets over 60 degrees Celsius and the yeast is killed. Other factors also influence fermentation rate. Heat will stimulate yeast activity and increase fermentation rate. Too much heat during fast mix will have the dough proofing too fast for this stage of the process. Therefore dough temperatures must be monitored as to not exceed the Finished Dough Temperature FDT.

12. For Bulk fermentation dough’s there need only be a low level of yeast as enough gas can be produced over a longer period of time. For R.D.D more yeast is needed for a higher level of activity over a shorter period of time. The role of yeast in bread making: Fermentation is the conversion of sugar to Carbon Dioxide gas and Alcohol It produces Carbon Dioxide gas which expands the dough to the required volume and gives the desired light texture. It matures or develops the dough through action of fermentation on the gluten structure. It produces flavor through the production of complex chemical compounds as by-products of the fermentation process.

14. Only genuine whole meal flour is made by stone milling. Only this process guarantees the flour is 100% whole wheat. These flours contain a high percentage of bran. The germ of the wheat is present and the protease enzymes will speed up the ripening of the dough during fermentation, by acting on gluten and increasing extensibility. These two factors means that whole meal bread normally requires less fermentation time than white bread. The consistency of the dough should not be stiff as hydration continues for a longer period after mixing due to the content of bran. Water absorbsion can vary, so amounts given in recipes must be seen as approximate. +/- WHOLEMEAL & GRAIN BREADS

15. Rye flour Rye flour contains Glaidin, but not glutinin. 42% Glaidin,, must be mixed with wheat flour. 60% starch. Its gas retaining properties are practically nil. Fermentation time of rye is faster. Water absorbs ion is slightly higher than wheat flour. RYE

16. CROISSANTS ARE MADE FROM LAMINATED DOUGH: Croissant, danish and puff pastry are all made from laminated (layered) dough. That is encasing butter in dough, and taking it through a series of folds, rolling and turns to produce layers of butter in between sheets of dough. The leavening in laminated doughs is derived mainly from the steam generated by the moisture in the butter during baking. The laminated fat acts as a barrier to trap the water vapor and carbon dioxide formed during baking. As the steam expands in the oven it lifts and separates the individual layers.

17. While croissant and danish dough do contain a small amount of yeast to aid in leavening, puff pastry relies solely on steam and requires a higher percentage of butter and a more elaborate folding process that creates nearly 800 layers.

18. HAPPY BAKING 