Flour and Flour Mixture

8/2/2019 Flour and Flour Mixture

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By: Princess Bartolo; Chelsea Flores;

and Ariane Morales


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Are powdered products made from milling or

grinding cereal grains, root crops, legumes, and

other starchy foods.

Use of the word Flour unqualified means

Wheatflour


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Four Major Types of Wheat:

Hard red spring

Soft red winter

Soft white winter

Soft white spring


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Wheat classes is differentiated by such factors as protein

content, virtuosity or translucency of the kernel, kernel color

and kernel hardness.

Kernel hardness or softness is generally influenced by protein

content but not be always positively correlated because ofsuch factors as selective breeding and environment under

which the wheat's are grown.

Hard red spring and Hard red winter wheats yield flours of

high to intermediate protein contents (9.6-14.8%)and with

gluten strength suitable for bread production. Soft Wheats are superior for cakes and cookies.

Durum Wheats are use for pasta production.


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Class Protein% Yield% Ash% Water

Absorption

%

Loaf Vol.

in cc

Hard red

spring

13.9 69.6 0.49 59.9 2,210

Durum 15.5 71.1 0.77 62.4 1,943

Hard red

winter

13.5 72.4 0.45 61.1 2,028

Soft redwinter

11.3 71.0 0.46 56.1 1,929

White

wheat

12.3 70.6 0.47 57.2 1,876


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Wheat was first introduced by the Spaniards.

It was grown in places which are cold in Calatagan, Batangas.

Flour so produced were initially intended only for the

production of hosts used in communion during masses,

however , excess production were made into bread andpastries .

Spanish terms used for baked products such as pan de Sal,

ensaymada, barquillos and etc.

Wheat growing in the Philippines had been abandoned since

the Americans came because it is relatively cheaper to justimport flour products. Today, flour is milled in this country

from imported wheat.


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Flour milling is intended to remove the outside branny layer

and germ of wheat to obtain maximum extraction of the

endosperm without damaging the starch granules.

Two Basic Steps in Flour Milling :

Gradual breaking and grinding of the kernel.

Separating and purifying the particles according to size and

characteristics .


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Selecting wheat grains and blending of two or more kinds are

carried out as the first step of the milling process .

The kernels are cleaned and then tempered with steam or tap

water.The tempered or conditioned kernels undergo breaking which is

a combination of shearing and crushing between corrugated

rollers.

The endosperm from the break stems are called break flour.

Purification is the process used for removing bran adhere tothe endosperm by the used of air currents.

Bran and germs particles w/ endosperm are used for animal

feeding.

The middling undergo 5 to6 series of grinding, bolting or sieving

and purifying until this process of gradual reduction results in

white flour.

When all the streams of white flour from these are combined,

this is called straight grade flour.


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A freshly milled flour has a creamy color due to its

carotenoid pigments.

Aging or Storing the flour for several months

eventually whitens the flour by oxidation.

The commercial preparation of white flour involves the

addition of bleaching or oxidizing agents like nitrogenor benzoyl peroxide chlorine dioxide.

In the USA, it is mandatory to add thiamin, niacin,

riboflavin, and iron.

In the Philippines, flour enrichment of w/ thiamin,

niacin , riboflavin and iron is a standard practice in

consumer packs.


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Patent flouris made from the most refined

streams of flour and is further graded

according to the percentage of the total

streams as follows:

Family Patent = 70-75%

Short Patent = 78-80%

Medium Patent = 80-85%

Long Patent = 90-95%


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Clear flour

Which is remaining streams of flour

after removing patent grades is less

white and is used for whole wheatbrands


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Grade of Flours Yield% Ash% Protein% Color%

Short Patent 65 0.39 10.8 100

Standard Patent(65% short and

30% low grade)

95 0.45 11.1 97

Straight (65%

short 30% clear

and 5% low

grade)

100 0.48 11.3 95

Clear 30 0.60 12.3 85

Low grade 5 0.90 13.0 75


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Whole Wheat Flour

Also called graham or entire wheat flour, this contains

the components of wheat kernel in its original proportion. It

is nutritious than refine white flour although it does not

keep as well because of the fat content of the germ.


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Bread Flour

This is milled from hard wheat and blends. It is fairly

high in its protein contents which ranges from 12 to 14

percent, hence its other name strong flour. It is

sometimes called hard flour because it is made chieflyfrom hard wheats other than durum wheat. It has an

off-white color and granular texture. Bread flour is most

suitable for baking yeast- leavened breads.


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All Purpose Flour.

Sometimes referred to as family or general

purpose flour. It is used practically all cooking purposes . Its

characteristics are intermediate between bread and cake

flours.


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Cake flour

This is also known as Soft flour, i.e. was made from

Soft wheat . It is referred to as weak flour, denoting itslower protein content w/c about 7-8%. It is finely

milled that it feels velvety when rubbed between the

fingers. It is usually made from the most refined white

flour streams and it belongs to the short patent grade.

Also, it is often highly bleached w/ chlorine making it

the whitest of the flours. With its higher starch and

lower gluten content, cake flour is suitable for delicate,

fine -textured cakes.


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Pastry Flour

This is also white flour with characteristics midway

between cake and all purpose flours. It is specially

prepared for commercial bakers for pies and cookies .For house hold cooking, use all purpose flour when a

recipe calls for pastry flour.

Enriched FlourSpecified levels of nutrients as required by law are

added to white flour.


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Self-rising flour

This is white flour to w/c sodium bicarbonate

or baking soda plus an acid salt, usually calcium phosphate ,

are added as leavener.

Gluten Flour

Dried extracted gluten is mixed with wheat flour

in proportions that will yield about 41% protein in the gluten

flour.


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Instantized or Quick-mixing Flour

instant flour is flour processed by moistening

and then redrying the flour to form agglomerates that do not

lump or pack.


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Rye flourThis is a finely ground product obtained from sifting

rye meal. Of the non-wheat flour, rye flour approaches

the quality of wheat flour for bread-making but is still

inferior to it since it lacks the gluten-forming proteins

of flour.


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Buckwheat flour

It is a finely ground

product obtained from

sifting buckwheat

meal. It is used in making

buckwheat pancakes.

Potato Flour

Made by white potatoes

which are then dried and

ground, this makes good

quality doughnuts and fairlyacceptable cookies.


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Corn flour

It is obtained by milling and

sifting yellow or white corn.

The tortillas of the Mexicans

are unleavened corn cakesusing corn flour as the basic

ingredients.

Rice flour

this is prepared by milling

white rice. Use for native

delicacies and other foods.


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Soy Flour

These are 2 kinds: the full-fat and low-fat soy flour.

The former is made from dehulled soybeans while the

latter is prepared from defatted soybeans or soybeans

from w/c most of the oil has been previously extracted.Soy flour has a strong beany flavor . Although it has a

high protein content than most legumes, it does not

have the gluten potential of wheat flour..


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Waxy Rice Flour

Also known as sweet rice flour, w/c is marketed in

the USA as mochiko flour, it is ground from waxy

rice or the malagkit type. Since it is 100%

amylopectin, it is useful as stabilizer in frozenproducts.


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Other flours

Coconut, cottonseed, sunflower,

peanut, sweet potato, purple yam or

ube, mungbean and other root crops,

seed oils or legumes can all be

converted to non-wheat flours.


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Interest in Composite flours using indigenous non-

wheat materials that are locally grown and are relatively

cheaper than wheat flour has been promoted since 1964

by the Food and Agriculture Organization (FAO).

The objectives of the program is to use non-wheats flourto replace wheat flour in making products prepared by

wheat flour.

Products from composite flour add variety and give

distinct flavor, color and texture just as rye and

buckwheat flours have their peculiar quality factors that

some consumers like.

Composite flours can produce acceptable quick breads

like muffins, cookies, cakes and fritters.


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A wheat grain has about 84% endosperm, 14.5% bran, and

1.5% germ. When wheat is milled into a white flour, about

75%of the grain is recovered. The rest goes along with the

bran and germ, a mixture w/c is called shorts and is used for

animal feeding.

Energy value. On the average, 100g wheat flour yields 360

calories: 40 only from protein and the bigger portion comes

from starch. The amount of carbohydrate per 100g flour

ranges from 71 to 79 g.

Moisture content. Most flour contains 12 to 14% water.

Protein Contents. Wheat flour is capable of forming a dough

that will retain gas evolved during fermentation and

subsequent baking to yield a light , well aerated loaf of bread.


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Albumins

Globulins

Gliadins

Glutenins

Gluten Formation is the interaction of glutenin w/gliadin, during dough mixing.


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Lipids in flour: The whole wheat kernel has only 1 to 2% lipids.

The lipids in wheat flours are in the forms of triglycerides,

sterols especially vitamin E and phospholipids.

The small amounts of lipids in flour has been shown toimprove gluten quality.

When the lipids fraction is extracted from flour, more mixing

is required to develop the gluten.


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Flourpigment The carotenoids in water account for the creamy color of

fleshly milled flour.

The chemical additives are also called flour improvers

because they improve the baking quality of the bread flours.

Oxidizing agents unites protein molecules during the

development of the gluten by cross-linking the sulfhydryl(-SH)

radical of adjacent protein molecules to give a disulfide bridge

or the S-S- linkages.

This produces longer protein polymers which is essential for

the gluten network.


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Flour enzymes The presence ofamylases in flour is one of the factors that

determines the rate of gas production in yeast-leavened

breads.

The alpha amylase found internally in the amylose chain

yielding dextrins of various sizes and molecular weights.

The beta amylase produce the maltose.

The enzymes of the yeast can now take over to complete the

fermentation.

Proteases in the flour converts some of the flour proteins intoa more soluble form, a process that softens and reduces the

elasticity of gluten.

Oxidizing agents that are added when flour is bleached

inactive these proteolytic enzymes.

Flour and Flour Mixture

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