Flour & Flour Mixture
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what contains starch, protein, and some vitamins and minerals
endosperm
what is considered the seed and contains b vitamins some protein, minerals and healthy oils
germ
what is the protective outer shell that is high in fiber and b vitamins
bran
what are the two types of wheats
soft wheat and hard wheats
which wheat contains less protein and higher starch
soft wheats
which wheat contains high protein, less starch and is best for bread
hard wheats
tempering, breaking, purifying, reducing sifting, and classifying is how
wheat flour is milled
what are the four commercial flours
cake flour pastry flour all-purpose flour bread four self-rising four
what are the three types of patent flour
short medium long
commercial flours are a mixture of
patent flours
what is from the very fine particles of flour from the center of endosperm 70-80% best for cake and pastry
short patent
what is 80-90% endosperm best for all-purpose and high protein less starch
medium
what is 90-95% streams, high protein best for bread
long patent
what are the types of leavening agents
physical biological chemical
air & steam and cream puff are
physical leavening agents
yeast & bacteria and bread are
biological leavening agents
baking powder/soda for breads, cakes, cookies are
chemical leavening agents
non gluten protein of flour is
15%
dough forming gluten protein of flour is
85%
gluten is made by the combination of
gliadin and glutenin
gliadin is soluble in alcohol is fluid and
sticky
gluten ins are insoluble in water/alcohol and is
elasticity
what is used to bond gluten forming protein together
water
what else is needed for gluten formation
kneading