Bake science Chapter 6&7

variety grains

100

This grain, often used in breakfast cereals, is rich in protein but does not form gluten.
 

Oats

200

This ancient grain is used for making injera in Ethiopian cuisine.

Teff

300

This grain, used in flatbreads like roti, needs to be combined with wheat flour for leavening because it lacks gluten.
 

 Pearl Millet

400

This is used in the production of breads and beer in the early civilizations.

Farro

500

This grain absorbs much more water than wheat based flour.

Rye

preferments

100

This pre-ferment is made from equal parts flour and water, with a small amount of yeast, and it improves flavor in bread.

Poolish

200

This Italian pre-ferment requires a long fermentation period, typically between 12–16 hours, and is made with flour, water, and yeast.

Biga

300

This is the term for old dough, which is saved from a previous batch and used to ferment the next batch.
 

Pâte Fermentée

400

This wild yeast-based pre-ferment is essential in sourdough bread making.
 

Levain

500

this preferment is the quickest. It usually takes around 45 minutes.

sponge

Gluten

100

This protein in flour provides elasticity, allowing dough to stretch.
 

Gliadin

200

enzyme that relaxes gluten and allows it to stretch

Protease

300

This test is used to check if dough has been properly kneaded and developed gluten.
 

Windowpane Test

400

Too much of this ingredient can prevent proper gluten development, resulting in a dense, tough texture.

Fats

500

This ingredient in a dough strengthens gluten.

Salt

Types Of Flour

100

This low-protein flour is best for producing light, tender baked goods like cakes and pastries.

Cake flour

200

This high-protein flour is derived from durum wheat and is commonly used for making pasta and some Italian breads.
 

Semolina Flour

300

This is made from a milled and sifted blend of different varieties of wheat. It is made up primarily of the endosperm and can be purchased bleached or Unbleached.

All-purpose flour

400

This is a white and starchy flour popular in Asia and the far East 

Rice Flour

500

This type of flour is made by milling bran, germ, and endosperm of a wheat kernel. It has a nutty flavor and a coarser texture than all-purpose flour.

Whole Wheat Flour