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removal of bran and germ layers purifying final removal of bran from endosperm done by blowing air currents these particles are referred to as middlings reducing - grinding of middlings to flour sifting separation of milled flour based on particle size (stream) types of streams - fine (first break) - coarse (clear) v. classifying flour is derived from the streams - patent (long, medium, short) - straight clear (fancy, first, second) Types of wheat flour soft wheat i. least protein and highest starch content ii. ideal for tender, fine crumbed cakes hard wheat i. higher protein content yeast bread production types i. whole-wheat flour - made from entire wheat kernel (bran, germ, endosperm) - bran’s coarse granules can cut gluten decreasing final volume - usually has white flour added white flour - made from endosperm of wheat grain bread flour - long patent white flour made from hard, winter wheat - very high gluten content durum flour - made from hard, winter durum wheat - produces semolina flour used in pasta produciton all-purpose flour - blend of hard and soft wheats - protein content varies depending on region of flour production pastry flour - derived from soft wheat with short patents - low protein content vii. cake flour - soft, extra-short patent wheat flour - same amount of protein as pastry flour, but more starch Types of non-wheat flour rye cornmeal soy buckwheat potato Treated flours aging i. allows flour to oxidize and become white improves functional qualities of flour bleaching i. bypasses aging process ii. done with chlorine gas or benzoyl peroxide oxidizes carotenoid pigments improves condition of gluten improves volume, texture, and crumb structure of baked product semolina flour is never bleached phosphating i. allows baking soda to be used instead of baking powder d. self-rinsing i. all-purpose flour with salt and leavening agent already added e. instant i. mixes easily with water f. enriched i. addition of riboflavin, niacin, and iron to reach federal standards Leavening Agents Purpose – to help flour mixture to rise Accomplished by carbon dioxide gas from either chemical or biological sources biological i. yeast ii. used in bread production chemical i. baking powder / soda used in quick breads Physical leavening agents air steam Biological leavening agents yeast i. naturally found in air, water, and living organisms ii. produce CO2 through fermentation feed of saccharides from either the flour or added sugar yeast hydrolyzes starch to glucose and fructose optimal fermentation temperatures for yeast is between 81 – 100 degrees F but specifically 95 degrees F too much salt or water will kill yeast by osmotically pulling water from their cells sold as active and inactive bacteria i. used in sourdough and salt-rising breads Chemical leavening agents baking soda i. sodium bicarbonate used only in the presence of an acid lemon juice buttermilk vinegar yogurt cream of tartar baking powder i. baking soda + acid +cornstarch types - single acting (upon hydration) - double acting (hydration and heat) Too much / too little leavening too much - low volume - coarse texture - soapy flavor b. too little - compact and heavy baked product Sugar Sweetness Volume allow incorporation of air into fat food for yeast raises the temperature at which gelatinization and coagulation occur Moistness – retains water Tenderness – competes with starch for water Color – browning of crusts through caramelization and Maillard reaction Appearance – used decoratively Calories Too much / too little too much i. low volume ii. coarse grain gummy texture excessively browned crust too little i. dry ii. reduced browning lower volume / less tender Salt Purpose flavor firmer dough (adjusts solubility and swelling capability of gluten) improves volume, texture, and evenness of cell structure prolong shelf-life controls yeast growth Too much / too little too much i. firm dough of low volume too salty a flavor too little i. too sticky a dough ii. poor flavor iii. lack of color Liquid Hydrates flour Gelatinizes the starch Allows gluten to be formed Activates yeast Solvent for dry ingredients Provides steam for leavening Allows baking soda / powder to react Too much / too little too much – very moist product of low volume too little – dry product of low volume Milk Usually recommended over water Advantages dough is easier to shape dough is less sticky dough retains shape better dough retains gas better Fat Purposes tenderizer adds volume, structure, flakiness, flavor, and color provides a resistance to staling heat transfer Physically interferes with gluten development Too much fat will result in poor volume of baked goods as gluten has been shortened too much Allows dough to become more fluid and expand more easily Too much / too little too much i. makes dough / batter too fluid ii. weakens structure iii. decreases volume of finished product too little i. makes dough / batter resistant to expansion ii. tougher crumb Eggs Purposes enhances structural integrity color flavor emulsifier 2. Too much / too little too much – tough, rubbery texture too little i. insufficient volume ii. inferior color, flavor, and strength Commercial additives Malt Antioxidants Mold inhibitors Enzymes PREPARATION OF BAKED GOODS Doughs and Batters (difference in flour to liquid ratio) Doughs able to be manipulated by hand can be refrigerated with little harm Batters pour or drop used immediately High Altitude Adjustments Bake at higher temperature Use less leavening, fat, and sugar Use more flour and liquid Changes During Heating Release of steam Gas production Starch gelatinization Protein coagulation Surface browning Dough sets STORAGE OF FLOUR AND FLOUR MIXTURES Store in pest-proof containers Keep in cool, dry place $XТ!ћјјCJ5CJ %&T[~ˆ—Щбжој&;`f™ІЯѓќљїђэшууупкккпккккшееппа & F & F & F„@  & F & F & F & F$$ %&T[~ˆ—Щбжој&;`f™ІЯѓCgnюќљі№ъфожЮЫХНЕВЊЂš’Š„|yvphe_WQ ’§џџ ™§џџ   Н§џџ щ§џџя§џџ    ўџџ 1ўџџZўџџgўџџ   šўџџ  ўџџ  Хўџџ  кўџџ  ёўџџ  џџџ  "џџџ*џџџ  /џџџ   7џџџ iџџџpџџџ  xџџџ   ‚џџџ  Ѕџџџ  Ќџџџ  кџџџ лџџџѕџџџCgnю7~œАУщMdzžБ   V s   њіёьччччітчччінчзвЮівввв„ & F„p„а & F  & F  & F  & F & F„@  & Fю7~œАУщMdzžБ   V s   Д Э љ   . 8 M їячфожЮЦУНЕВЊЇЄœ”Œ„|tld^[UMШљџџ   вљџџ тљџџ ыљџџ њџџ  3њџџ  Lњџџ  cњџџ  sњџџ  њџџ  Њњџџ  щњџџ  ќњџџ§њџџOћџџ  bћџџ†ћџџ   œћџџ Гћџџщћџџ  ќџџ  =ќџџ   Pќџџ dќџџ‚ќџџ  Щќџџ  §џџ   Д Э љ   . 8 M X j y  ч џ   5 ?  Ў З и р  њњњѕ№ьчч№ьтѕнннзгЮњњЮгЮњ & F„„p„а & F & F & F „@  & F  & F & FM X j y  ч џ   5 ?  Ў З и р  , A R a ƒ Ђ ­ Ъ п ъ  ? 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