Flour Generally
More Flour
Classification of Wheat
Treating Flour
Types of Flours
100
provide bulk and structure to ingredients
What is the purpose of flour?
100
made from portion of endosperm near the bran, lowest commercial grade, dark, coarse
What is clear flour?
100
soft and hard
What are two classifications of wheat?
100
soak, sprouting, drying to develop enzymes; improves baking qualities
What is malting?
100
low protein flour from soft red winter wheat, usually not bleached
What is pastry flour?
200
outer cover of wheat kernel, 7 layers protecting endosperm, 50-75% starch and 8-18% protein
What is bran?
200
flour milled from entire endosperm, darker than other flour, common in France
What is straight flour?
200
grown where winters are mild, sown in fall, harvested in spring
What is winter wheat?
200
Potassium bromate and chloride dioxide
What are chemicals that age flour to make it produce better, less sticky doughs?
200
blend of hard and soft flours, hotel and restaurant flour; not used by bakeries
What is all-purpose flour?
300
part of wheat kernel that contains fat and serves as wheat seed
What is germ?
300
fats, minerals, moisture, starches, proteins 1% fat and minerals 14% cannot exceed moisture 63-77% starch gums 2-3%
What is the composition of flour?
300
grown in northern palins sttes and Canada, sown in spring, harvested in summer, high gluten strength 12-14% (winter 10-12%)
What is spring wheat?
300
emulsifiers, acids
What is dough conditioners?
300
milled from hard red winter wheat, lower in protein than bread flour 11.5-12.5%
What is artisan bread flour?
400
patent flour, clear flour, and straight flour
What are the three commercial grades of flour?
400
indicator of flour milling
What is ash?
400
whiter in color flour, finely grained, good for tnder cakes
What is weak flour?
400
fine white flour, low protein content
What is cake flour?
400
blend of highest protein flours for bagels and rolls
What is high-gluten flour?
500
highest quality of commercial flour, made from endosperm closest ot the germ, fine and white
What is patent flour?
500
6-18% of flour
What is protein in flour?
500
gritty flour, resists clumping, good for breads
What is strong flour?
500
whole wheat flour, wheat germ, self-rising, nonwheat, rye, cornmeal, oats, rice
What are nonwheat flours?
500
12-15% protein used for noodles and pasta
What is durum flour?
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