Different Types of Flour

8/10/2019 Different Types of Flour

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Baking Ingredients and

their Properties

Flours


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What is a FLOUR?

Flour is a finely ground meal or

powdery product obtained frommilling cereal grains, root crops,

starchy vegetables and other

foodstuffs.

It serves as the structural

framework of baked products.


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Wheat Kernel

Composition

BRAN

GERM

ENDOSPERM


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The 3 parts to a wheat kernel

(sometimes called a wheat berry):1) The BRAN is the hard outer covering of

the wheat kernel, high in fiber & nutrients.

2) The GERM is the nutrient-rich embryo

that will sprout and grow into a new wheat

plant.3) The ENDOSPERM is the biggest part

(83%), the "insides" of the kernel - mostly

starch.


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Classification of Wheat Flour

1.Whole wheat, stone-ground and graham

flourcan be used interchangeably; nutrient values

differ minimally. Either grinding the whole-wheatkernel or recombining the white flour, germ and

bran that have been separated during milling

produces them. Their only differences may be incoarseness and protein content. Insoluble fiber

content is higher than in white flours. Whole wheat

flour is more nutritious than white flour.


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2. Bread flour is white flour that is a blend of hard,

high-protein wheats and has greater gluten

strength and protein content than all-purpose flour.Unbleached and in some cases conditioned with

ascorbic acid, bread flour is milled primarily for

commercial bakers, but is available at most grocerystores. Protein varies from 12 to 14 percent. It has

an off-white color and has a granular texture.


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3. All-purpose flour is white flour milled from hard

wheats or a blend of hard and soft wheats. It gives

the best results for many kinds of products,including some yeast breads, quick breads, cakes,

cookies, pastries and noodles. All-purpose flour is

usually enriched and may be bleached orunbleached. Bleaching will not affect nutrient value.

Different brands will vary in performance. Protein

varies from 8 to 11 percent.


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4. Cake flour is fine-textured, silky flour milled from

soft wheats with low protein content. It is used to

make cakes, cookies, crackers, quick breads andsome types of pastry. Cake flour has a greater

percentage of starch and less protein, which keeps

cakes and pastries tender and delicate. Proteinvaries from 7 to 9 percent.


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5. Pastry flourhas properties intermediate

between those of all-purpose and cake flours. It is

usually milled from soft wheat for pastry-making,but can be used for cookies, cakes, crackers and

similar products. It differs from hard wheat flour in

that it has a finer texture and lighter consistency.Protein varies from 8 to 9 percent.


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7. Enriched Flour is a white flour with nutrients

added to it.


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8. High Gluten flouris usually milled from spring

wheat and has a high protein (40-45 percent), low-

starch content. Gluten flour improves baking qualityand produces high-protein gluten bread. It is used

to bake hard crust breads and special products

such as pizza dough.


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9. Bran Flour consists of bran flakes added to

flour. It has either fine or coarse texture.


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10. Instant or Quick Mixing Flour processed by

moistening and redripping the flour. It needs no

sifting before use because it blends with liquideasily.


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Uses of Flour

Flour provides bulk structure to baked products

It contributes color, texture and flavor to baked

products.

It improves the nutritive value of food because it

contains protein, riboflavin, iron, niacin and other

minerals.

It is used for various cooking purposes as

thickener, binder, for dredging food and as

stiffening agent in laundry.


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Storage of Flour

Flour is best stored in tightly closed container

and kept in a cool, dark pantry or shelf to prevent

it from moisture, dirt and insects.Flour keeps for two or three months.

1 It is known as the family or general purpose flour


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_________1. It is known as the family or general purpose flour

with 10-11% protein content. It is used for almost all cooking

purposes but it is inferior to cake flour.

_________2. Classified as soft wheat flour with content of 7-8%of protein.

_________3. It needed no sifting before use because it blends

with liquid easily.

_________4. It is also called strong or hard flour with 12-14%

protein content. It has an off-white color and has a granular

texture.

_________5. It is a finely ground meal or powdery productobtained from milling cereal grains, root crops and starchy

vegetables and other foodstuffs. It serves as the structural

framework of baked products.

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Different Types of Flour