KNH 404 Lecture Notes - Lecture 14: Whole-Wheat Flour, Baking Powder, Gluten
28 Nov 2018
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Document Summary
Flour: fine particles of wheat produced by milling. Milling: grinding and refining of cereal grains: tempering: steam treatment to eliminate outer bran layers, grinding: split grains into coarse particle, whole wheat flour, extraction; eliminating bran and shorts, refined flour. Protein content: cake flour 7. 5, pastry flour 7. 9, all purpose flour 10. 5, bread flour 11. 8% Self-rising flour: baking powder and salt added. Instantized flour: add moisture to agglomerate and dry the flour to granules. Bleaching: treating yellow color flour with xanthophylls with. Aging: increase baking performance, improve adhesive quality, form disulfide bonds (s-s, nutrient loss: b vitamins, iron, folate. Gluten: formed when wheat flour is manipulated with water; gliadin/glutenin complex. Gliadin: soluble in alcohol, compact and elliptical in shape, and sticky and fluid: high in glutamine responsible for hydrogen bonds, proline responsible for elliptical shape, isoelectric point at ph 6. 1-6. 7, increase solubility at alkaline status.
