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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    Classification of Wheat Flour

    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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    Classification of Wheat Flour

    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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    Classification of Wheat Flour

    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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    Classification of Wheat Flour

    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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    Classification of Wheat Flour

    7. Enriched Flour is a white flour with nutrients

    added to it.

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    Classification of Wheat Flour

    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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    Classification of Wheat Flour

    9. Bran Flour consists of bran flakes added to

    flour. It has either fine or coarse texture.

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    Classification of Wheat Flour

    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.