FLOURBATTERS AND DOUGHS

CLASSIFICATIONS Classified by type of wheat or intended useVary by color of kernel: white or redProtein starch structure and body: hard or softSeason spring or winter time of planting

HARD WHEATHigh level of proteinStrong bonds between protein and starch moleculesGranules sometimes crackedParticles feel grittyBreads with good volume

SOFT WHEATLow protein levelsWeak bonds between protein and starch moleculesStarch granules rounded and free of cracksFlours feel soft and powderyBreads with low volume

FORMATION OF GLUTEN COMPLEX

GLIADINSGroup of proteins globular shapesGive dough fluid and sticky characteristicsHigh concentration of disulfide bonds stretchiness to glutenAllow rising when leavening gases expandRich in amino acids glutamine and proline

GLUTENINSSeveral large proteinsGive elasticity to dough because of linear proteinsRye bread thick and short glutenins = lack of elasticity in rye bread

GLUTENGliadins + Glutenins = glutenDeveloped by : hydration and manipulationGluten three dimensional complex of hydrated proteins in which starch grains are embedded

HYDRATIONWets starch granulesProtein fibrils emerge from fractured endosperm cellsGrains of starch adhere to fibrilsFibrils form network of glutenDough stiff and inelasticAdd more water increases elasticity and mobilityHydrated starch contributes to plasticity of dough property of solids allows them to hold shape

MANIPULATIONConverts hydrated particles into doughStrips away hydrated layersChanges from a sticky mass to smooth appearanceProtein molecules slide past one another to form bonds between moleculesToo vigorous stretching break strands of gluten lumpy dough

LIMITING GLUTEN DEVELOPMENTFat interferes with gluten formation by coating the strands, shortens length of strands (shortening)Sugar competes for water

FUNCTIONS OF GLUTENResponsible for viscoelastic properties of doughPermits dough to be formed into a variety of shapesResponsible for gas retentionProvides structure to baked goods

BLEACHING Unbleached yellow due to carotenoids (xanthophyll)Additive bleaching agents that oxidize the carotenoidsUnbleached or freshly milled flour produces bread of poor volume and coarse textureLabel if bleachedAllowed to mature or use chemicals to mature

TYPES OF FLOUR

WHOLE WHEATGraham flour or entire wheat other namesFrom cleaned whole wheatHigh in fat, fiber, protein

BREAD FLOURSFairly high in proteinBlends of spring and hard winter wheatGranular to touchSlightly off-whiteUsed for products leavened with yeast

ALL-PURPOSEBlend of hard and soft wheats Protein content of 10-11%Lower in strength, lighter in color then breadProtein content too high for cakesCan be used for cookies, baked goods

PASTRY FLOURSoft wheatFairly low in proteinFinely milledSuitable for baked products other than bread

CAKE FLOURSoft wheat very low proteinVery fine in textureBleaching agents to soften and mellow proteinsCake products

OTHER FLOURSRye gluten formation limited, bread small and compact due to gliadinsCornmeal little capacity for retaining gases and forming an elastic dough, no gluten propertiesSoy flour-high protein but no gluten characteristicsSelf-rising add sodium bicarbonate, acid reacting substances, and saltInstant- blending does not pack and blends easily in cold water, moistened and dried

MISCELLANEOUS FLOURImportant because of gluten intolerance or celiac diseaseBuckwheat flourRice flourAmaranth flour Almond flour

BATTERS AND DOUGHSBatter flour mixtures with enough liquid to be beaten or stirred can be pour batters or drop battersDough less liquid proportion to flour than batters can be handled or kneaded Soft or stiff dough

FUNCTIONS OF INGREDIENTS IN BATTERS AND DOUGHS

FLOURProvides structureSource of fermentable sugarGluten potential allows for leavening in expansion of yeast doughs

LIQUIDSHydrate flour for gluten development and gelatinization of starch (forms texture of crumb)Solvent for dissolving ingredients such as leavening agent, salt, sugarLeavening agent by producing steamMilk supplies protein and sugar for Maillard reaction

FATTenderize by coating flour proteins physically interferes with development of proteinShorten gluten strands create dough layersIncorporate airPrevent stalingOils more tender, mealy, crumbly covers larger surface than solid fatSaturated fats flaky crust, many layersMargarine, butter some water less effective in shortening abilityRefrigerated fats more flakiness

EGGSNutritive valueColorFlavorStructure coagulate with heat, beating or change in pHLeavening beating incorporates airEmulsifiers distribute fat in batterElasticity to allow for gas expansion

SUGARFlavorContributes to tenderness competes for waterElevates temperature for starch gelatinization, flour and eggs coagulateWater retaining propertiesFermentable

SALTFlavorControls growth of yeast cells necessary component of yeast productsCompetes for waterNo salt = rapid yeast development, collapsible, extremely porous structure