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