Jacquie-Baking Chapter 4-Flours

Graham Flour

This is a type of coarse whole-wheat flour used to add texture to crackers and baked goods:

Self-Rising Flour

This is an all purpose flour to which salt and a chemical leavener have been added:

Gluten Flour

This is another name for vital wheat gluten:

Strong Flour

This is another term for hard flour:

Pumpernickel Flour

This is another term for rye meal:

Weak Flour

This is another term for soft flour:

Whole Wheat Flour

This is flour made by milling the entire wheat kernel, including the bran and germ. It is usually made from hard red wheat:

Durum Flour

This is flour made from a type of hard wheat. It is used to make noodles and pasta and blended in come crusty Italian bread formulas:

High Gluten Flour

This is flour made of a blend of the highest protein content flour and is used for bagels and hard rolls:

Bread Flour

This is flour milled from hard red spring or hard red winter wheat:

Artisan Bread Flour

This is flour milled from hard red winter wheat that resembles French flour:

Rye Flour

This is made by milling the rye berry:

Rice Flour

This is made from whole white or brown rice kernels that are finely ground:

Flour

This is produced when grain kernels are milled or ground nto a powder:

Oat Groat

This is the Whole oat kernel with only the husk removed. It contains the bran and germ:

Endosperm

This is the energy supply to the plant:

Bran

This is the hard outer covering of wheat:

Ash

This is the indicator of the degree of flour milling:

Germ

This is the innermost part of the wheat kernel:

Bleaching

This is the natural oxidation process for flour:

Wheat Flour

This is the product of milling wheat kernels or berries from common wheat:

50-75% starch and 8-18% protein

This is the starch and protein composition of the endosperm:

Protein

This nutrient accoutns for 6-18% of flour.

Germ

This part of the wheat kernel contains the fat and serves as the wheat seed:

Vital Wheat Gluten

This product is used to boost the protein content of weaker flours:

Fat, Minerals, Moisture, Starches, and Proteins

These are the 5 primary nutrients in flour:

Red and White

These are the colors of wheat bran:

Patent, Clear, and Straight

These are the three primary commercial grades of flour:

Amylase; Lipase, and Protease

These are the three remaining proteins in flour--they are also referred to as enzymes:

Glutenin and Gliadin

These are the two primary proteins in gluten; they are about 80% of the protein in flour:

Enzymes

These proteins help break down starches into sugars so that yeast can form gas:

Gums

These starches are a good source of soluble fiber. They enhancde the strength and structure in batter or dough:

Fat and Minerals

These two primary flour nutrients comprise less than 1% of the flour:

Dough Conditioners

This refers to a blend of emulsifiers, salts, acids, and other chemicals to reduce fermenttion time or to make doughs perform well under harsh industrial mixing or handling conditions:

Grains

This refers to grasses that bear edible seeds:

Nut Flours

This term refers to finely ground nuts used for the bakeshop:

Nonwheat or Composite Flours

This term refers to flours made from grains seeds, or beans.

Malting

This term refers to the soaking, sprouting, and drying ofbarly or other grains to develop enzymes; they can be added to wheat flour to improve its baking qualities:

Wheat Germ

Though not a flour, this is used in place of some flour in recipes to add flavor and fiber:

9.5-12%

What is the protein percentage of All-purpose flour?

11.5-12.5%

What is the protein percentage of Artisan Bread flour?

11.5-14%

What is the protein percentage of Bread flour?

6-8%

What is the protein percentage of Cake flour?

12-15%

What is the protein percentage of Durum flour?

13.5-14.5%

What is the protein percentage of High-gluten flour?

7-9.5?

What is the protein percentage of Pastry flour?

40-85%

What is the protein percentage of Vital wheat gluten?

13-14%

What is the protein percentage of Whole-wheat flour?

Fat

What nutrient decreases the shelf life of whole wheat flour?

7

How many layers make up the bran:

Darker

In general, higher ash content yields a flour color that is what?

Potassium Bromate or Chlorine Dioxide

Name a chemical used to speed flour aging:

Corn, Rice, and Wheat

Name the 3 most significant grains:

Winter and Spring

Name the two distinct growing seasons of wheat:

Quick Cooking Oats

These are rolled oats chopped up:

Oats

These are some of the most common grains consumed in America; especially as a hot breakfast cereal:

Light, Medium, Dark, and Rye Meal

Rye flour comes in what 4 grades or colors?

14%

The government does not allow moisture content in flour to exceed what percent?

Rolled Oats

These are oat groats that are steamed and rolled into flat flakes:

Steel-Cut Oats

These are oat groats that are toasted and then cut up with steel blades:

Cornmeal

This composite flour is made by grinding yellow, white, or blue dent:

Winter Wheat

This flour is grown where winters are mild; when wheat is sown in the fall and harvested in spring. It has 10-12% gluten:

Spring Wheat

This flour is sown in the spring and harvested in the late summer. It has 12-14% gluten:

Starches

This flour nutrient constitutes 63-77% of flour:

Straight Flour

This grade of flour includes small amounts of the bran and germ and is primarily used to bake bread in France:

Clear Flour

This grade of flour is made from the part of the endosperm nearer the bran. It is the lowest grade available:

Patent Flour

This grade of flour is made from the section of the endosperm closest to the germ. It is the highest quality available:

All Purpose Flour

This is a blend of hard and soft flours designed for use in a wide range of foods. It is also labeled as hotel and restaurant flour:

Gums

This is a classification that includes pentosans; a component of carbohydrates in flour. They comprise about 2-3 percent of flour:

Ash Content

This is a determined by burning a sample of flour and weighing what remains:

Cake Flour

This is a fine, white flour with a low protein content. It is bleached to develop a weak gluten bond:

Pastry Flour

This is a low-protein flour usually milled from soft red winter wheat; not usually bleached: