Wheat
What are the 3 main parts of the wheat kernel
bran, germ, endosperm
Rye flour is weaker in gluten but higher in what? (when compared to wheat flour). How much higher?
Pentosans. 4x.
At what temperature is yeast inactive?
1C (think refrigeration temperatures)
List the 3 grades of wheat flour
patent, straight and clear
This type of malt has active enzymes
Diastatic
What are soft wheats primarily used for?
cakes, cookies and pastries
Pentosans absorb how much of their weight in water?
10-15x
At what temperture does yeast die?
60C
Which grade contains the highest quality protein and is extracted from the innermost part of the endosperm
Patent
The 3 functions of malt
Food for yeast, flavour and colour
Hard wheat is a __________flour with a high __________ content. Primarily used for _________.
strong/protein/breads
Flour milled from the entire kernel minus the bran
medium rye
What is the primary function of yeast?
To convert sugars into CO2 and alcohol
Which flour is milled from the entire endosperm and is darker in colour as it contains flecks of bran
straight flour
Malt is extracted from this grain
Barley
What parts of flour absorb water? List 4.
starch, pentosans, protein, bran
Flour milled from the whole kernel, bran and germ included.
Whole rye flour
The advantage of using instant dry yeast instead of fresh
it has a longer shelf life
This flour is highest in protein, darkest in colour, but its gluten forming ability is less than the other grades
Clear
What are the two main functions of salt in bread doughs?
Strengthens gluten (making more stretchable and improving texture) and controls fermentation (inhibits yeast growth)
The higher the protein in flour the more _______ it absorbs. How much times its weight does it absorb?
Water. 2x
Flour milled from the innermost part of the endosperm
light rye flour
Which ingredient should never come into direct contact with yeast and why?
Salt draws away the moisture that the yeast requires. Fermentation and proofing are slowed.
What is extraction rate and how is it expressed?
The amount of flour milled from any given grain. It is expressed as a %. 80g of flour milled from 100g of grain is a 80% extraction rate.
If not enough salt is used in a bread dough what will happen?
Fermentation is rapid, yeast is uncontrolled and eats up too much of the sugars too quickly, end result a pale loaf