Flour.ppt

Experimental Foods Flour Flour Major Components of Flour Moisture 12-13% Protein 8-15% Starch 74-76% Ash 0.5% Fat 0-2% Flour Wheat Type Flour grade % P Soft Red Straight 8.2 Clear 7.5 Bakers 9.9 Flour Wheat Type Flour grade % P Hard Red Straight 12.9 Med Patent 12.2 Lon-Patent 12.5 Clear 15.5 Flour - Wheat Proteins Two Types Gluten Water Soluble albumins globulins Flour - Gluten Structure Sulfhydryl groups - SH Disulfide bonds -S-S- Hydrogen bonds -H Flour - Gluten Proteins O Glutenin - glutamine C-NH2 proline Gliadin - glutamic acid Flour - Bread gels after baking and cooling - Why hot bread collapses when cut hot - As molecules cool they start to associate Flour - If this continues the water is forced to the surface and you get staling Flour - Staling is a phenomena of amylopectin - Early can be reversed - Later can not Flour - Assessment of flour quality Farinograph Grain Flours - Rye - Triticale (wheat and rye) - Rice - Maize (Corn) - Oat - Barley Oilseed Flours - Soybean - Cottonseed - Sunflower - Sesame Legume Flours - Pea - Peanut - Faba Bean Root Flours - Potato Sweet Potato Cassava Leavening Agents Leavening Agents - Leavening Gases - Leavening Chemicals Leavening Agents - Leavening Chemicals Ammonium bicarbonate NH4H CO3 -- NH3 + CO2 + H2O Sodium Bicarbonate Na4H CO3 -- CO2 + Na2 CO3 + H2O (Baking Soda) Baking Powders - Yield 12 to 14 % Carbon Dioxide - Acid Salts are incorporated Biological Leavening - Yeast Saccharomyces cerevisiae - Needs food flour /starch sugar Biological Leavening - Bacteria Lactobacillus produce Acid / Souring Lactobacillus sanfrancisco Work with the yeast Summary Slide * Dr. Jean Weese * Dr. Jean Weese