INTRODUCTION

Flour plays an important role in the bakery industry. This flour is obtained from wheat so it is necessary to learn about wheat.

Wheat is the most important cereal among all the grains. From quality wheat we can get quality flour. The quality of wheat depends up on the following conditions - soil

- quality of seeds - climate

- manure farming techniques

According to the type they are classified as …..

Triticum aestivum also known as hard wheat.Triticum compectum also called as soft

wheat.Triticum durum also called as durum wheat.

Hard wheat flour contains more proteins. This flour is mainly used in bread making.

Soft wheat flour contains low proteins. So this flour is mainly used in the production of biscuits, cakes and pastries.

Durum wheat is mainly used to prepare semolina and macaroni.

According to the hardness it is classified as ….

Hard wheat Examples of this wheat are Hard red winter Hard red spring Durum

Soft wheat Examples are Soft red winter Soft red spring

This photo shows hard red wheat on the left and hard white wheat on the right

HARD WHEAT

The characteristics of this wheat is as follows More protein More water absorption power (WAP). Good mixing capacity I.e. easy to mix. Fermentation tolerance. Good gas retention power.Hence it is mainly used for yeast products.

SOFT WHEAT

Its characteristics are as follows Less protein Less water absorption power ( WAP ) Poor mixing capacity Poor fermentation toleranceHence it is mainly used to make biscuits, cakes and

pastries.

QUALITIES OF WHOLE MEAL FLOUR…

It has more nutritive value.The color of the flour is dark.It has less shelf life.Small stone particles may be present in the

flour.The bread made from this flour, gives

delicious flavor. But such bread has a small volume and irregular shape.

TYPES OF FLOUR

Bakers use two primary types of white wheat flours. There are Hard flour / strong flour Weak flour / soft flour. From hard wheat we get hard flour. This type of flour

contain 11.2 to 11.8% protein, 0.45 to 0.50% ash, 1.2% fat and 74 to 75% starch. The higher protein found in strong flour indicates a higher level of gluten. This type of flour is mainly used for yeast products.

From soft wheat we get soft flour. This type of flour contains 8.4 to 8.8% of protein, 0.44 to 0.48 of ash and 76 to 77 % starch. Due to the less protein content the flour is mainly used in low structured product like biscuit, cookies, sponges, short and sweet pastes.

These are other types of flour for baking

High ratio flour Whole wheat flour Whole meal flour / brown flourSelf raising flour

Characteristics of good quality flour…

There are two types of flour they are strong weak flour

It depends upon the gluten quantity and quality present in the flour. For making bread, strong flour is preferred and weak flour is preferred for making cakes and confectionery products.

Tolerance High absorption power Uniformity

Bread flour

It is ground form the endosperm of the hard red spring wheat kernel.

Bread flour has greater gluten strength and is generally used for yeast breads.

The high gluten content is necessary in order for bread to rise effectively.

The use of bread flour results in larger bread loaves with a lighter and less crumbly texture.

The processing of bread can be divided into three basic operations:

mixing or dough formation,fermentation, andbakingType of breada. Pan breadb. Baguettes and Hearth breadsc. Flat breadsd. Bunse. Croissants

PROCESSING

Flying fermentationMixing Bulk fermentationKnock back Dividing and rounding Molding and panningFinal proofing Baking Depanning Cooling Slicing Packing

Dough

BREAD MAKING METHODS

Straight dough methodSalt delayed method No dough time method Sponge and dough method Ferment and dough method

Mix all the ingredients in one stage and knead it until the flour protein is well developed.

Then the dough is allowed to ferment for a predetermined time.

The fermentation period depends on the quantity and quality of yeast, water, salt, strength of flour, temperature etc.

If the fermentation is up to 5 hours it is called as short process method, if it takes place more than 5 hours then it is called as long process method.

Flow sheet for the straight dough procedure of bread processing

Salt is added at the knock back stage. The method of adding salt is applied as per the convenience of individual bakery.

Following are the ways of adding salt… Sifted on to the dough Mixed with water It may be creamed with fat and mixed with the total

dough.

NO DOUGH TIME METHOD NO DOUGH TIME METHOD

In this method the dough is not fermented in the usual manner.it just allowed to rest for 30 minutes.

Because of this less fermented time, yeast quantity should be increased to achieve the production of gas and conditioning of gluten and by making the dough little slacker and warmer.

Now a days the bakers use this method for emergency. When bread is made by this method the bread has poor keeping quality and lacks aroma.

SPONGE AND DOUGH SPONGE AND DOUGH METHODMETHOD

In this method the ingredients are mixed in two stages – in the first stage a part of flour (60%), proportionate amount of water all the yeast and yeast foods are mixed together.

This sponge is fermented for a predetermined time.

When the sponge is ready it is then mixed with the remaining 40 % flour, sugar, salt, fat etc.

Mixing operation should be carried out to the right degree. After mixing it is allowed to rest for 30 to 45 minutes.

FERMENT DOUGH METHODFERMENT DOUGH METHOD

This is the variation of sponge dough method. Very often a bread formula contains milk, milk powder, eggs substantial quantity of fat and sugar.

The ferment is made separately and mixed with the dough along with the remaining ingredients and allowed to ferment for the second stage of fermentation.

Different Breads

Biscuits & CookiesBiscuits & Cookies

Biscuit is a term used for an assortment of baked, mainly flour-based food products. The term biscuit can mainly refer to two products. In British English, the term biscuit refers to a small, baked, unleavened cake, which is typically crisp, flat, and sweet. In most English-speaking countries outside North America, a biscuit is a crisp cookie. In North America, the term biscuit refers to a small, savoury cake that is somewhat similar to scones.

Flow chart for the preparation of Biscuit and cookies

StepsSteps

Weighing: In this step weighing of ingredients according to the recipe is done. Proper weighing is much important for the end product quality.Mixing: The ingredients like flour, fat, sugar , etc. are fed into the mixers, where they are mixed properly to prepare the dough. Normally mixing time is between 10- 15 min but it usually depends upon flour characteristics.Sheeting: After the mixing of the ingredients, the dough is rolled and sheeted on the plain surface for the molding. Moulding: Biscuits are given a variety of shapes and sizes using cutter or molder. The speed of the molder or the cutter depends on the variety of the biscuit. 

Biscuit Dough

CONT...

Baking: In this stage of biscuit making process, the molded biscuits are put into the baking oven on required temperatures. 

Cooling: After baking biscuits, they are passed on for natural cooling prior to packing. The temperature is brought down to room temperature.

Packing: After cooling, the biscuits are stacked and fed into packing machine. These biscuits can be availed in different packaging materials in different packs like slug packs, pouch pack or family packs.

Different method of making biscuits

Melting method Rubbing in method Creaming methodWhisking Method

Melting method

This method involves the fat being melted and then the dry ingredients added. Examples are gingerbread shapes/ ginger nuts, flapjacks, brandy snaps These biscuits have a longer shelf life and the flavour develops during keeping

Rubbing in method

With this method the fat is rubbed into the flour. The fat has a shortening effect like in pastry. The fat coats the flour particles and this prevents the absorption of water , giving a waterproof coating. This prevents the gluten from developing which can give mixture an elastic and stretchy texture.If gluten cannot form, the mixture is shortened giving a characteristic short, melt in the mouth and crumbly texture.

Examples of biscuits made by the rubbing in method

Creaming method

•In this method the fat and sugar are creamed together •Eggs or syrup are the added and the flour folded in. •The mixture can be rolled or dropped in spoonfuls onto a baking tray. •These biscuits have a longer shelf life due to the ratio of fat.

Examples of biscuits made by the creaming method

Whisking method

This method usually begins with the eggs and sugar being whisked together then the dry ingredients being folded in. This usually results in a delicate crispy wafer like biscuit.

Examples are Fortune cookies, Tulles and Langue de Chat

References

www.slideshare.comwww.wikipidia.orgwww.grainmillwagon.comwww.foodtimeline.orgHow it’s made(www.youtube.com)

Thank YouThank You