flour
TRANSCRIPT
Flour
Definitionand
Classification
Flour-a finely ground meal or powdery product
Flourobtained from milling cereal grains,
Flourroot crops, starchy vegetables and other foodstuffs.
FlourIt serves as the structural framework of baked products.
Composition of a Wheat
Kernel
Three parts of a wheat
kernel:
1. Bran
BranThe Bran is the hard outer covering of the kernel
BranIt makes up about 12% of of the kernel.
BranIt is removed when milling white flour but is found in whole wheat flour in the form of tiny brown flakes
BranIt contains cellulose, minerals, ash, vitamins and some proteins.
2. Germ or Embryo
Germ or EmbryoIt grows into a new plant when the kernel sprouts.
Germ or EmbryoIt contains highly concentrated oil, protein, ash and vitamins.
Germ or Embryo
It makes up 3% of the kernel.
3. Endosperm
Endosperm-it makes up 85% of the kernel
Endosperm- It is the starchy part of the kernel that remains when the bran and germ are removed.
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GERM
ENDOSPERMBRAN
Classification of Wheat
Flour
1. Whole wheat flour
Whole wheat flour
Also called Graham or entire wheat flour
Whole wheat flourMade by grinding the entire kernel including brand and germ.
Whole wheat flour
Whole wheat flourIs used in making bread because of gluten content
Whole wheat flourIt does not keep as long as white flour
Whole wheat flourIt is more nutritious than white flour
2. Bread Flour
Bread FlourIs milled from hard or soft wheat blend
Bread FlourAlso called strong and hard flour.
Bread FlourIt has on off-white color and has granular texture
Bread Flour
3. All Purpose
Flour
All Purpose Flour
All Purpose FlourUsed for almost all cooking purposes.
4. Cake Flour
Cake FlourClassified as soft wheat flour
Cake FlourHighly refined, bleached and finely ground.
Cake FlourSuperior for baking cakes and other special baked goods
5. Pastry Flour
Pastry FlourIt is usually used by bakers in pies, cookies and biscuits.
6. Self -rising Flour
Self-rising flourWhite flour blended with baking powder or baking soda.
7. Enriched Flour
Enriched FlourIs white flour with nutrients added to it
8. High Gluten Flour
High Gluten Flour
Used to bake hard crust breads like pizza crust
9. Bran Flour
Bran FlourConsists of bran flakes added to flour
10. Instant of Quick Mixing
Flour
Instant or Quick Mixing Flour
It blends with liquid easily
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Uses of Flour
1. It provides bulk and structure to baked products.
2. It contributes color, texture and flavor to baked products.
3. It improves nutritive value of food
4. It is used for various cooking purposes as:
ThickenerBinderFor dredgingStiffening agent
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Storage of Flour
Flour is best stored in a tightly closed container
and kept in a cool, dark pantry or shelf to prevent it
from moisture, dirt and insects.
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