flour batters and doughs. classifications classified by type of wheat or intended use vary by...
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FLOURFLOUR
BATTERS AND BATTERS AND DOUGHSDOUGHS
CLASSIFICATIONS CLASSIFICATIONS
Classified by type of wheat or intended Classified by type of wheat or intended useuse
Vary by color of kernel: white or redVary by color of kernel: white or red Protein – starch structure and body: hard Protein – starch structure and body: hard
or softor soft Season – spring or winter time of plantingSeason – spring or winter time of planting
HARD WHEATHARD WHEAT
High level of proteinHigh level of protein Strong bonds between protein and starch Strong bonds between protein and starch
moleculesmolecules Granules sometimes crackedGranules sometimes cracked Particles feel grittyParticles feel gritty Breads with good volumeBreads with good volume
SOFT WHEATSOFT WHEAT
Low protein levelsLow protein levels Weak bonds between protein and starch Weak bonds between protein and starch
moleculesmolecules Starch granules rounded and free of Starch granules rounded and free of
crackscracks Flours feel soft and powderyFlours feel soft and powdery Breads with low volumeBreads with low volume
FORMATION OF FORMATION OF GLUTEN COMPLEXGLUTEN COMPLEX
GLIADINSGLIADINS
Group of proteins – globular shapesGroup of proteins – globular shapes Give dough fluid and sticky Give dough fluid and sticky
characteristicscharacteristics High concentration of disulfide bonds High concentration of disulfide bonds
stretchiness to glutenstretchiness to gluten Allow rising when leavening gases Allow rising when leavening gases
expandexpand Rich in amino acids glutamine and prolineRich in amino acids glutamine and proline
GLUTENINSGLUTENINS
Several large proteinsSeveral large proteins Give elasticity to dough because of linear Give elasticity to dough because of linear
proteinsproteins Rye bread thick and short glutenins = Rye bread thick and short glutenins =
lack of elasticity in rye breadlack of elasticity in rye bread
GLUTENGLUTEN
Gliadins + Glutenins = glutenGliadins + Glutenins = gluten Developed by : hydration and Developed by : hydration and
manipulationmanipulation Gluten – three dimensional complex of Gluten – three dimensional complex of
hydrated proteins in which starch grains hydrated proteins in which starch grains are embeddedare embedded
HYDRATIONHYDRATION Wets starch granulesWets starch granules Protein fibrils emerge from fractured Protein fibrils emerge from fractured
endosperm cellsendosperm cells Grains of starch adhere to fibrilsGrains of starch adhere to fibrils Fibrils form network of glutenFibrils form network of gluten Dough stiff and inelasticDough stiff and inelastic Add more water Add more water increases elasticity and increases elasticity and
mobilitymobility Hydrated starch contributes to plasticity of Hydrated starch contributes to plasticity of
dough – property of solids allows them to hold dough – property of solids allows them to hold shapeshape
MANIPULATIONMANIPULATION
Converts hydrated particles into doughConverts hydrated particles into dough Strips away hydrated layersStrips away hydrated layers Changes from a sticky mass to smooth Changes from a sticky mass to smooth
appearanceappearance Protein molecules slide past one Protein molecules slide past one
another to form bonds between another to form bonds between moleculesmolecules
Too vigorous stretching Too vigorous stretching break break strands of gluten strands of gluten lumpy dough lumpy dough
LIMITING GLUTEN LIMITING GLUTEN DEVELOPMENTDEVELOPMENT
Fat – interferes with gluten formation Fat – interferes with gluten formation by coating the strands, shortens length by coating the strands, shortens length of strands (shortening)of strands (shortening)
Sugar – competes for waterSugar – competes for water
FUNCTIONS OF GLUTENFUNCTIONS OF GLUTEN
Responsible for viscoelastic properties of Responsible for viscoelastic properties of doughdough
Permits dough to be formed into a variety Permits dough to be formed into a variety of shapesof shapes
Responsible for gas retentionResponsible for gas retention Provides structure to baked goodsProvides structure to baked goods
BLEACHING BLEACHING
Unbleached – yellow due to carotenoids Unbleached – yellow due to carotenoids (xanthophyll)(xanthophyll)
Additive – bleaching agents that oxidize the Additive – bleaching agents that oxidize the carotenoidscarotenoids
Unbleached or freshly milled flour produces Unbleached or freshly milled flour produces bread of poor volume and coarse texturebread of poor volume and coarse texture
Label if bleachedLabel if bleached Allowed to mature or use chemicals to Allowed to mature or use chemicals to
maturemature
TYPES OF FLOURTYPES OF FLOUR
WHOLE WHEATWHOLE WHEAT
Graham flour or entire wheat – other Graham flour or entire wheat – other namesnames
From cleaned whole wheatFrom cleaned whole wheat High in fat, fiber, proteinHigh in fat, fiber, protein
BREAD FLOURSBREAD FLOURS
Fairly high in proteinFairly high in protein Blends of spring and hard winter wheatBlends of spring and hard winter wheat Granular to touchGranular to touch Slightly off-whiteSlightly off-white Used for products Used for products
leavened with yeastleavened with yeast
ALL-PURPOSEALL-PURPOSE
Blend of hard and soft wheats Blend of hard and soft wheats Protein content of 10-11%Protein content of 10-11% Lower in strength, lighter in color then breadLower in strength, lighter in color then bread Protein content too high for Protein content too high for
cakescakes Can be used for cookies, Can be used for cookies,
baked goodsbaked goods
PASTRY FLOURPASTRY FLOUR
Soft wheatSoft wheat Fairly low in proteinFairly low in protein Finely milledFinely milled Suitable for baked products other than Suitable for baked products other than
breadbread
CAKE FLOURCAKE FLOUR
Soft wheat – very low proteinSoft wheat – very low protein Very fine in textureVery fine in texture Bleaching agents to soften and mellow Bleaching agents to soften and mellow
proteinsproteins Cake productsCake products
OTHER FLOURSOTHER FLOURS
Rye – gluten formation limited, bread small and Rye – gluten formation limited, bread small and compact due to gliadinscompact due to gliadins
Cornmeal – little capacity for retaining gases and Cornmeal – little capacity for retaining gases and forming an elastic dough, no gluten propertiesforming an elastic dough, no gluten properties
Soy flour-high protein but no gluten characteristicsSoy flour-high protein but no gluten characteristics Self-rising – add sodium bicarbonate, acid Self-rising – add sodium bicarbonate, acid
reacting substances, and saltreacting substances, and salt Instant- blending – does not pack and blends Instant- blending – does not pack and blends
easily in cold water, moistened and driedeasily in cold water, moistened and dried
MISCELLANEOUS FLOURMISCELLANEOUS FLOUR
Important because of gluten intolerance Important because of gluten intolerance or celiac diseaseor celiac disease
Buckwheat flourBuckwheat flour Rice flourRice flour Amaranth flour Amaranth flour Almond flourAlmond flour
BATTERS AND DOUGHSBATTERS AND DOUGHS
Batter – flour mixtures with enough liquid to Batter – flour mixtures with enough liquid to be beaten or stirred be beaten or stirred can be pour batters or drop batterscan be pour batters or drop batters
Dough – less liquid proportion to flour than Dough – less liquid proportion to flour than batters can be handled or batters can be handled or kneaded kneaded
Soft or stiff doughSoft or stiff dough
FUNCTIONS OF FUNCTIONS OF INGREDIENTS IN INGREDIENTS IN BATTERS AND DOUGHSBATTERS AND DOUGHS
FLOURFLOUR
Provides structureProvides structure Source of fermentable sugarSource of fermentable sugar Gluten potential allows for leavening in Gluten potential allows for leavening in
expansion of yeast doughsexpansion of yeast doughs
LIQUIDSLIQUIDS
Hydrate flour for gluten development and Hydrate flour for gluten development and gelatinization of starch (forms texture of gelatinization of starch (forms texture of crumb)crumb)
Solvent for dissolving ingredients such as Solvent for dissolving ingredients such as leavening agent, salt, sugarleavening agent, salt, sugar
Leavening agent by producing steamLeavening agent by producing steam Milk supplies protein and sugar for Milk supplies protein and sugar for
Maillard reactionMaillard reaction
FATFAT
Tenderize by coating flour proteins physically Tenderize by coating flour proteins physically interferes with development of proteininterferes with development of protein
Shorten gluten strands create dough layersShorten gluten strands create dough layers Incorporate airIncorporate air Prevent stalingPrevent staling Oils – more tender, mealy, crumbly – covers Oils – more tender, mealy, crumbly – covers
larger surface than solid fatlarger surface than solid fat Saturated fats – flaky crust, many layersSaturated fats – flaky crust, many layers Margarine, butter – some water less effective Margarine, butter – some water less effective
in shortening abilityin shortening ability Refrigerated fats – more flakinessRefrigerated fats – more flakiness
EGGSEGGS
Nutritive valueNutritive value ColorColor FlavorFlavor Structure – coagulate with heat, beating Structure – coagulate with heat, beating
or change in pHor change in pH Leavening – beating incorporates airLeavening – beating incorporates air Emulsifiers – distribute fat in batterEmulsifiers – distribute fat in batter Elasticity to allow for gas expansionElasticity to allow for gas expansion
SUGARSUGAR
FlavorFlavor Contributes to tenderness – competes Contributes to tenderness – competes
for waterfor water Elevates temperature for starch Elevates temperature for starch
gelatinization, flour and eggs coagulategelatinization, flour and eggs coagulate Water retaining propertiesWater retaining properties FermentableFermentable
SALTSALT
FlavorFlavor Controls growth of yeast cells – Controls growth of yeast cells –
necessary component of yeast necessary component of yeast productsproducts
Competes for waterCompetes for water No salt = rapid yeast development, No salt = rapid yeast development,
collapsible, extremely porous structure collapsible, extremely porous structure