HTM 2700 Lecture Notes - Lecture 33: Whole-Wheat Flour, Potassium Bromate, Azodicarbonamide

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Mainly in aleurone layer and not readily available. =conversion of wheat grain into white flours (all-purpose, cake &pastry, bread flour etc. ) 1)separating the bran and germ from the endosperm. 2)reducing size of the endosperm into lour size particles. Bran and germ are removed from the wheat kernel. Composed of the bran, germ and endosperm ground together into flour. Previous year slides -white flours (all-purpose flour and cake and pastry) are enriched with iron and b-vitamins to the levels found in whole wheat flour. Hard wheat* ohigh protein content omain type grown in canada oused for bread-making. Soft wheat olower protein content owestern europe oused for muffins, cake, biscuits. Winter wheat oplanted in late fall oharvested in mid-summer. Spring wheat oplanted early spring oharvested late summer or early fall. **hard, red,spring wheat is the main type grown in western canada (mainly alberta and saskatchewan) ** Complex protein created from proteins found in wheat, rye and oat flours.