FLOURFLOUR

BATTERS AND BATTERS AND DOUGHSDOUGHS

CLASSIFICATIONS CLASSIFICATIONS

Classified by type of wheat or intended Classified by type of wheat or intended useuse

Vary by color of kernel: white or redVary by color of kernel: white or red Protein – starch structure and body: hard Protein – starch structure and body: hard

or softor soft Season – spring or winter time of plantingSeason – spring or winter time of planting

HARD WHEATHARD WHEAT

High level of proteinHigh level of protein Strong bonds between protein and starch Strong bonds between protein and starch

moleculesmolecules Granules sometimes crackedGranules sometimes cracked Particles feel grittyParticles feel gritty Breads with good volumeBreads with good volume

SOFT WHEATSOFT WHEAT

Low protein levelsLow protein levels Weak bonds between protein and starch Weak bonds between protein and starch

moleculesmolecules Starch granules rounded and free of Starch granules rounded and free of

crackscracks Flours feel soft and powderyFlours feel soft and powdery Breads with low volumeBreads with low volume

FORMATION OF FORMATION OF GLUTEN COMPLEXGLUTEN COMPLEX

GLIADINSGLIADINS

Group of proteins – globular shapesGroup of proteins – globular shapes Give dough fluid and sticky Give dough fluid and sticky

characteristicscharacteristics High concentration of disulfide bonds High concentration of disulfide bonds

stretchiness to glutenstretchiness to gluten Allow rising when leavening gases Allow rising when leavening gases

expandexpand Rich in amino acids glutamine and prolineRich in amino acids glutamine and proline

GLUTENINSGLUTENINS

Several large proteinsSeveral large proteins Give elasticity to dough because of linear Give elasticity to dough because of linear

proteinsproteins Rye bread thick and short glutenins = Rye bread thick and short glutenins =

lack of elasticity in rye breadlack of elasticity in rye bread

GLUTENGLUTEN

Gliadins + Glutenins = glutenGliadins + Glutenins = gluten Developed by : hydration and Developed by : hydration and

manipulationmanipulation Gluten – three dimensional complex of Gluten – three dimensional complex of

hydrated proteins in which starch grains hydrated proteins in which starch grains are embeddedare embedded

HYDRATIONHYDRATION Wets starch granulesWets starch granules Protein fibrils emerge from fractured Protein fibrils emerge from fractured

endosperm cellsendosperm cells Grains of starch adhere to fibrilsGrains of starch adhere to fibrils Fibrils form network of glutenFibrils form network of gluten Dough stiff and inelasticDough stiff and inelastic Add more water Add more water increases elasticity and increases elasticity and

mobilitymobility Hydrated starch contributes to plasticity of Hydrated starch contributes to plasticity of

dough – property of solids allows them to hold dough – property of solids allows them to hold shapeshape

MANIPULATIONMANIPULATION

Converts hydrated particles into doughConverts hydrated particles into dough Strips away hydrated layersStrips away hydrated layers Changes from a sticky mass to smooth Changes from a sticky mass to smooth

appearanceappearance Protein molecules slide past one Protein molecules slide past one

another to form bonds between another to form bonds between moleculesmolecules

Too vigorous stretching Too vigorous stretching break break strands of gluten strands of gluten lumpy dough lumpy dough

LIMITING GLUTEN LIMITING GLUTEN DEVELOPMENTDEVELOPMENT

Fat – interferes with gluten formation Fat – interferes with gluten formation by coating the strands, shortens length by coating the strands, shortens length of strands (shortening)of strands (shortening)

Sugar – competes for waterSugar – competes for water

FUNCTIONS OF GLUTENFUNCTIONS OF GLUTEN

Responsible for viscoelastic properties of Responsible for viscoelastic properties of doughdough

Permits dough to be formed into a variety Permits dough to be formed into a variety of shapesof shapes

Responsible for gas retentionResponsible for gas retention Provides structure to baked goodsProvides structure to baked goods

BLEACHING BLEACHING

Unbleached – yellow due to carotenoids Unbleached – yellow due to carotenoids (xanthophyll)(xanthophyll)

Additive – bleaching agents that oxidize the Additive – bleaching agents that oxidize the carotenoidscarotenoids

Unbleached or freshly milled flour produces Unbleached or freshly milled flour produces bread of poor volume and coarse texturebread of poor volume and coarse texture

Label if bleachedLabel if bleached Allowed to mature or use chemicals to Allowed to mature or use chemicals to

maturemature

TYPES OF FLOURTYPES OF FLOUR

WHOLE WHEATWHOLE WHEAT

Graham flour or entire wheat – other Graham flour or entire wheat – other namesnames

From cleaned whole wheatFrom cleaned whole wheat High in fat, fiber, proteinHigh in fat, fiber, protein

BREAD FLOURSBREAD FLOURS

Fairly high in proteinFairly high in protein Blends of spring and hard winter wheatBlends of spring and hard winter wheat Granular to touchGranular to touch Slightly off-whiteSlightly off-white Used for products Used for products

leavened with yeastleavened with yeast

ALL-PURPOSEALL-PURPOSE

Blend of hard and soft wheats Blend of hard and soft wheats Protein content of 10-11%Protein content of 10-11% Lower in strength, lighter in color then breadLower in strength, lighter in color then bread Protein content too high for Protein content too high for

cakescakes Can be used for cookies, Can be used for cookies,

baked goodsbaked goods

PASTRY FLOURPASTRY FLOUR

Soft wheatSoft wheat Fairly low in proteinFairly low in protein Finely milledFinely milled Suitable for baked products other than Suitable for baked products other than

breadbread

CAKE FLOURCAKE FLOUR

Soft wheat – very low proteinSoft wheat – very low protein Very fine in textureVery fine in texture Bleaching agents to soften and mellow Bleaching agents to soften and mellow

proteinsproteins Cake productsCake products

OTHER FLOURSOTHER FLOURS

Rye – gluten formation limited, bread small and Rye – gluten formation limited, bread small and compact due to gliadinscompact due to gliadins

Cornmeal – little capacity for retaining gases and Cornmeal – little capacity for retaining gases and forming an elastic dough, no gluten propertiesforming an elastic dough, no gluten properties

Soy flour-high protein but no gluten characteristicsSoy flour-high protein but no gluten characteristics Self-rising – add sodium bicarbonate, acid Self-rising – add sodium bicarbonate, acid

reacting substances, and saltreacting substances, and salt Instant- blending – does not pack and blends Instant- blending – does not pack and blends

easily in cold water, moistened and driedeasily in cold water, moistened and dried

MISCELLANEOUS FLOURMISCELLANEOUS FLOUR

Important because of gluten intolerance Important because of gluten intolerance or celiac diseaseor celiac disease

Buckwheat flourBuckwheat flour Rice flourRice flour Amaranth flour Amaranth flour Almond flourAlmond flour

BATTERS AND DOUGHSBATTERS AND DOUGHS

Batter – flour mixtures with enough liquid to Batter – flour mixtures with enough liquid to be beaten or stirred be beaten or stirred can be pour batters or drop batterscan be pour batters or drop batters

Dough – less liquid proportion to flour than Dough – less liquid proportion to flour than batters can be handled or batters can be handled or kneaded kneaded

Soft or stiff doughSoft or stiff dough

FUNCTIONS OF FUNCTIONS OF INGREDIENTS IN INGREDIENTS IN BATTERS AND DOUGHSBATTERS AND DOUGHS

FLOURFLOUR

Provides structureProvides structure Source of fermentable sugarSource of fermentable sugar Gluten potential allows for leavening in Gluten potential allows for leavening in

expansion of yeast doughsexpansion of yeast doughs

LIQUIDSLIQUIDS

Hydrate flour for gluten development and Hydrate flour for gluten development and gelatinization of starch (forms texture of gelatinization of starch (forms texture of crumb)crumb)

Solvent for dissolving ingredients such as Solvent for dissolving ingredients such as leavening agent, salt, sugarleavening agent, salt, sugar

Leavening agent by producing steamLeavening agent by producing steam Milk supplies protein and sugar for Milk supplies protein and sugar for

Maillard reactionMaillard reaction

FATFAT

Tenderize by coating flour proteins physically Tenderize by coating flour proteins physically interferes with development of proteininterferes with development of protein

Shorten gluten strands create dough layersShorten gluten strands create dough layers Incorporate airIncorporate air Prevent stalingPrevent staling Oils – more tender, mealy, crumbly – covers Oils – more tender, mealy, crumbly – covers

larger surface than solid fatlarger surface than solid fat Saturated fats – flaky crust, many layersSaturated fats – flaky crust, many layers Margarine, butter – some water less effective Margarine, butter – some water less effective

in shortening abilityin shortening ability Refrigerated fats – more flakinessRefrigerated fats – more flakiness

EGGSEGGS

Nutritive valueNutritive value ColorColor FlavorFlavor Structure – coagulate with heat, beating Structure – coagulate with heat, beating

or change in pHor change in pH Leavening – beating incorporates airLeavening – beating incorporates air Emulsifiers – distribute fat in batterEmulsifiers – distribute fat in batter Elasticity to allow for gas expansionElasticity to allow for gas expansion

SUGARSUGAR

FlavorFlavor Contributes to tenderness – competes Contributes to tenderness – competes

for waterfor water Elevates temperature for starch Elevates temperature for starch

gelatinization, flour and eggs coagulategelatinization, flour and eggs coagulate Water retaining propertiesWater retaining properties FermentableFermentable

SALTSALT

FlavorFlavor Controls growth of yeast cells – Controls growth of yeast cells –

necessary component of yeast necessary component of yeast productsproducts

Competes for waterCompetes for water No salt = rapid yeast development, No salt = rapid yeast development,

collapsible, extremely porous structure collapsible, extremely porous structure