Baking Ingredients & Tech. Final Exam Review

What is white flour?

"Wheat flour" ground from white endosperm

What is lactose?

(AKA milk sugar) It is a disaccharide found in dairy products

Baker's Percentages - what is it, how do you figure it out?

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Difference between weight ounces and fluid ounces

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Volumetric conversions for U.S. common units

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What are the benefits/disadvantages of cooking with aluminum?

Heat conductivity half that of copper and it is inexpensive ; reacts with food (specially acidic foods, discolors foods, easily scratched) food is easily burned if gauge is thin

Which sugars are highly or less hygroscopic?

Highly - fructose Less - Isomalt

What important role does water play in the mixing process?

In order to act, all molecules need to either dissolve or hydrate (ex. undissolved sugar crystals cannot moisten or tenderize a cake, or stabilize whipped egg whites. undissolved salt is unable to slow yeast fermentation or to preserve food. undissolved baking powder cannot produce carbon dioxide for leavening. if flour does not hydrate gluten is not formed) Water also activates yeast and allows fermentation to occur. Water is a convenient means for adjusting the temp of batters/doughs. The amount of water in a batter/dough affect its viscosity or consistency

Why is accuracy important in baking? Formulas vs. recipes

Inconsistancy when using same formula; cant add ingredients after baking

What happens to batters/doughs during mixing?

Ingredients are evenly distributed throughout batters and doughs. Batters/doughs trap air as paddle and whip pushes through them. As batter mix air bubbles are reduced in size providing the "nuclei" that expand during baking into full-sized air cells. Starches hydrate (absorb the water molecules), water becomes less able to move freely and so batter/dough thickens.

What are tenderizers? Examples.

Ingredients in baked goods that interfere with the formation of structure, making baked goods softer and easier to bite into. Sugar, fats, leaveners

What are moisteners? Examples.

Ingredients that absorb moistener. Flour, cornstarch, dry milk solids, cocoa powder

What are structure builders? Examples.

Ingredients that hold volume & shape of baked goods in place. Flour (gluten proteins), eggs (egg proteins), starch, cocoa powder

What is gluten?

It is a large, complex protein made up of glutenin & gliadin, two proteins in flour. Glutenin: provides strength & elasticity, Gliadin: provides extensibillity or stretchiness

What is medium rye?

It is a straight flour form the whole endosperm

What is dark rye?

It is clear flour left from the production of light rye.

Why is the shelf life of rye flour shorter than that of wheat flour?

It is higher in oil than wheat and this polyunsaturated oil oxidizes more easily producing rancid off flavors

What is whole rye flour and by what other name is it known?

It is made from the whole rye kernel and is also known as PUMPERNICKLE

What is light or white rye?

It is patent rye flour, sometimes bleached, from the heart of the rye endosperm. It is the mildest tasting, most common rye flour used in North America and is used in rye or sour rye breads

Oil

Liquid at room temp. typically from vegetable sources (ex. soybean, canola, corn) exception: tropical oils are solid at room temp. (ex. coconut oil, palm oil, palm kernel oil)

What is clear flour?

Made from outer part of endosperm, nutrient rich, high in enzyme activity. Used in rye & multi-grain breads

Why is it important to control temperatures?

Many ingredients change properties with temp - butter that is too cold will not spread evenly onto laminated doughs, ingredients with widely different temperatures must be introduced (tempered) carefully to avoid damage with shock of the heat or cold

What are insulators?

Materials that are poor conductors of heat - air, Teflon, silicone, styrofoam, rubber

Why weigh ingredients instead of measure by volume? When is it ok to measure by volume?

More accurate. Its okay with liquids.

Can corn form gluten?

No, therefore what flour is commonly added to provide structure and fermentation tolerance

For what reason(s) is flaxseen mostly prized?

Nutritional benefits: Soluble dietary fiber from gummy mucilage, lignan (an antioxidant phytoestrogen), ALA omega-3 fatty acid

Functions of Fats, Oils & Emulsifiers

PROVIDES TENDERNESS: (coats structure builders & prevents them from hydrating and forming extended structure) the more fat, the more tender. PROVIDES FLAKINESS: the later the fat melts, the greater the flakiness & leavening. higher melting point, the later it melts & greater the flakiness ASSISTS IN LEAVENING: 1. provides gaps & spaces upon melting for steam & other gases to expand into. 2. air trapped in plastic fats, which then are incorporated into batters & doughs. 3. through the incorporation of additional air during creaming. 4. through the assistance of emulsifiers during creaming or during the mixing of high-ratio shortenings. CONTRIBUTES MOISTNESS: both moisture (water) and liquid oil provide moistness. many fats provide both moistness & tenderness. the more fluid the fat at body temp, the more moistening (oil)

Hydrogenation

chemical process that converts unsaturated fats into saturated fats by forcing hydrogen into the fatty acid molecules - it solidifies liquid oils

What is powdered sugar and for what products/purposes is it used?

confectioner's sugar or icing sugar. Made from sugar finely pulverized into powder. Contains 3% added cornstarch to prevent caking. Adds a raw starch taste. Available in different degrees of fineness (6x and 10x) Uses: uncooked icings, decorative dusting on desserts, stiffened meringues & whipped cream

Highly saturated fats

contains a distinct mix of fatty acids (higher in saturated fats, the more solid & higher the fats melting point) ex. animal fats, tropical oils & cocoa butter are high in saturated fatty acids

High-ratio plastic shortening (aka Emulsified shortening, Cake & icing shortening)

contains added emulsifiers which help cream air into shortening and distribute it (and fat & oil) evenly. uses: high ratio cakes, light & fluffy icings, soft breads do not use in frying or for flaky pie dough.

Lipids

do not dissolve in water. include: fats, oils, emulsifiers, flavor oils

Describe the makeup of the egg white

egg albumen; makes up 2/3 of edible part of egg; contains important mix of proteins vital to its functions (structure & aeration); has thick and thin portions. thins as it ages, losing its ability to whip into a stable foam.

What characteristics do higher grade eggs have?

firmer whites & yolks, smaller air cells, intact & prominent chalazae, and uniformly shaped & colored shells. ( all grades are appropriate for general baking.

Describe the makeup of the egg shell

hard, yet porous; odors can penetrate. moisture & gases can escape, breed of hen controls eggshell color, color has no effect on flavor nutrition or functionality of egg.

What are the benefits/disadvantages of cooking with copper?

high heat conductivity ; reacts with food (can be toxic at high levels) and expensive

Highly polyunsaturated fats

higher it is in polyunsaturated fats, the more likely it is a liquid oil at room temp. & the lower the oils melting point. monounsaturated fats also lower melting point, but to a lesser degree. most vegetable oils are high in unsaturated fatty acids

Margarine

imitation butter, most made from vegetable fats (soybean/palm oils) minimum 80% fat & 16% water lower price & lower in saturated fats & contain no cholesterol or trans fat (than butter)

What happens to the air pocket at egg's larger end as it ages?

increases in size as egg shrinks with age; older eggs float in water

Butter

made from heavy cream two main types: sweet cream (fresh) & cultured cream (bacterial culture added) quality depends on: quality of cream, cows diet, pasteurization process, how cream is chilled churned and washed, how much air is incorporated & how much fat it contains

Describe the makeup of the egg yolk

makes up about 1/3 of edible part of egg. yolk proteins are called lipoproteins; proteins bound to lipids (fats & emulisifers); emulsion of lipoproteins & fat droplets suspended in liquid. as it ages: yolk thins out. protective yolk membrane weakens - difficult to separate from the white, very high in lecithin and other emulsifiers.

Between the egg yolk and the egg white which one contains more protein, more moisture, has fat and emulsifiers?

more protein - the yolk is 17% protein more moisture - egg white is 88% moisture fat & emulsifiers - egg yolk has both of these (50%) where the egg white does not

High-ratio liquid shortening

opaque creamy pourable shortening, high level of emulsifers that stabilize air bubbles whipped into batter and oil droplets dispersed in it. provides lightness, high volume, tenderness & moistness & higher yield (low density cake) simplifies cake- making process uses: liquid shortening cake, where air is whipped into batter rather than creamed into fat

Fatty Acids

part of the makeup of all fats & oils & emulsifiers can be: short or long, consists of 4 to 24 carbon atoms, saturated or unsaturated, trans (or not), omega-3 ( or omega-6, omega-9, etc.)

Lard

rendered from hog fat (pork-based), several grades available, ideal for flaky pastry & has characteristic mild meaty flavor

Fats

solid at room temp. sometimes refers to any lipid, solid or liquid

What is the chalazae and what purpose does it serve?

twisted white cords. anchors the yolk to the center of the egg & prominent in fresh eggs (disintegrates with age)

What types of materials radiate more heat?

Dark colors (black) and dull surfaces radiate more heat than lighter and shinier surfaces

What is natural aging in flour?

Freshly milled flour (green flour) is exposed to air for several week or more. Air whitens and strengthens the gluten

What is the difference between germinated and degerminated corn?

Degerminated corn has oil-rich germ remove, has milder flavor, and longer shelf life; less likely to oxidize

For what purpose(s) is rice flour mostly used?

Gluten-free baked goods, Middle Eastern & Asian cakes and cookies

When is it desirable/undesirable for sugar to be hygroscopic?

Desirable in soft cookies, icings. Undesirable in powdered sugar on doughnuts, or pulled sugar.

Triglycerides

all fats & oils. consists of 3 fatty acids attached to a glycerol molecule

Why are doughs made with rye flour gummy and sticky?

Because its high in pentosan gums, rye flour absorbs larger quanitites of water than does wheat flour

Makeup of butter

Butterfat - minimum 80% by law Water - 16-18% Milk solids: proteins, lactose, minerals (contributes to maillard browning)

What are the benefits/disadvantages of cooking with stainless steel?

Durable, easy to clean, moderately priced, does not react with foods ; not a good heat conductor

What is emissivity

amount of heat that radiates from a material

What is patent flour?

Flours extracted from heart of endosperm - whitest in color, lowest in ash, most expensive. Most white flours are patent flours

What are invert syrups?

Called invert sugar or "invert"; clear, light-colored liquid or thicker opaque cream; made from the hydrolysis, or inversion, of sucrose; refers to almost any liquid syrup; small amounts produced in the bakeshop any time acid is added to boiling sugar; contains equal amounts of the monosaccharides glucose and fructose

What is the 3 parts of the wheat kernel?

Endosperm - 80% of the kernel, whitest part (mostly starch), contains glutenin & gliadin Germ - 2.5% of the kernel, it's the embryo of the wheat plant, high in protein, vitamins, minerals Bran - protective outer part, darker in color, high in dietary fiber, also has protein, some fat, B vitamins/minerals

What are molasses and what are its uses and different grades available?

Concentrated juice of sugarcane (sugar beet molasses is inedible). Different grades available: premium or fancy; made by directly boiling & concentrating sugarcane (a medium invert syrup) and lower grades; by-products of cane sugar milling. (Darker in color, less sweet, more bitter than premium) Uses: color & flavor in gingerbread cake, cookies; also provides moistness from hygroscopic sugars & acids for leavening

What important processes take place during baking?

1. Fats melt - between 90 & 130 F. The later fats melt, the more rise - the sooner fats melt, often the more tenderness Thinned batters/doughs. 2. Gases Form & Expand - starts at RT; continues until about 170 F (most important leavening gases: air, steam, carbon dioxide) Results: increased volume/rise; expanding gases push on cell walls (ex. oven spring) Increased tenderness: expanding gases thin cell walls, making them easier to bite. 3. Microorganisms Die (yeast, mold, bacteria, viruses) - most die at 135 -140 F; depends on microorganism & amount of sugar or salt. 4. Sugar Dissolves - results: moistening, tenderizing, browning, sweetening, thinned batters/doughs. Dissolved sugar pulls water from driers. 5. Egg & Gluten Proteins Coagulate - starts at 140-160 F; Results in formation of rigid structure that sets the final size and shape of baked goods. 6. Starches Gelatinize - Starts at 120-140 F. Starch granules, tightly-packed with starch molecules, sweel & soften. Results: thickening of batter/dough & formation of rigid structure that sets the final size and shape of baked goods 7. Gases Evaporate - starts at about 160 F. Rigid cell walls rupture from pressure of expanding gases; gases escape. Result: formation of dry, hard (white) crust, weight loss, aroma loss 8. Caramelization and Maillard Browning Occur - begins at 300 F and above. temp of crust rises only after water evaporation slows; caramelization: breakdown of sugars; maillard browning: breakdown of sugars and proteins together; Results: brown color & baked flavors 9. Enzymes are Inactivated - about 160-180 F 10. Changes Occur to Nutrients - proteins & starches becoming more digestible, destruction of certain vitamins (Vitamin C & thiamin) 11. Pectin Breaks Down - Pectin holds fruits together/dissolves when heated.

For what reason(s) are doughs relaxed and what happens to them as a consequence?

1. Makes it easier to shape, roll & fold dough properly 2. Dough is less elastic and more extensible 3. Dough shrinks less during baking.

In which 3 ways does gluten develop in yeast doughs?

1. Mechanical dough development: mixing. 2. Chemical dough deveolment: addition of maturing agents that strengthen. 3. Bulk fermentation and proofing

What are the main functions of flour?

1. Provide structure 2. Absorb liquids - high-protein flours have higher asorption value than low-protein flours. From protein, damaged starch granules, & pentosan gums. Chlorinated cake flours have high absorption value because of chlorine's effects on starch granules. 3. Contributing flavor - wheat: mild, nutty flavor 4. Contributing color - from 3 sources: pigments in bran layer (red wheat bran is brown in color; white wheat is gold), carotenoids in endosperm (durum wheat is highest in carotenoids; yellow in color. carotenoids whiten when bleached), maillard browning during baking (high-protein flours typically brown more when baked than low-protein flours 5. Adding nutritional value

What are the main functions of sweeteners?

1. SWEETENING - sugars vary in their sweetness fructose being the sweetest & latose the least. 2. TENDERIZING - sugar slows gluten formation, egg protein coagulation, and starch gelatinization 3. RETAINING MOISTNESS & IMPROVING SHELF LIFE - all sugars are hygroscopic and retain moistness in baked goods, but fructose is most hygroscopic. syrups with fructose: invert, honey, HFCS, molasses, agave. 4. CONTRIBUTING BROWN COLOR & A CARAMELIZED OR BAKED FLAVOR - from caramelization & maillard browning 5. ASSISTING IN LEAVENING - sugar assists in the creaming of fats. 6. PROVIDING BULK & SUBSTANCE TO FONDANT & SUGAR- BASED CONFECTIONS - primarily from solid sugar crystals 7. STABILIZING WHIPPED EGG FOAMS - egg whites are less likely to collapse & weep when sugar is added during whipping 8. PROVIDES FOOD FOR YEAST FERMENTATION -sucrose, fructose, & glucose are fermented quickly, maltose slowly, lactose not at all

How can gluten be controlled?

1. TYPE OF FLOUR - type of grain (wheat, rye, oat, corn, etc) wheat is only grain with significant glutenin & gliadin. - varieties of wheat (soft, hard, durum). - white VS whole wheat 2. AMOUNT OF WATER - when gluten is not fully hydrated, additional water increases gluten development (ex. pie & biscuit doughs). when gluten is fully hydrated addtional water dilutes & decreases gluten development (ex. cake batter, well-hydrated bread dough) 3. WATER HARDNESS - meausre of mineral content: calcium & magnesium (hard water is high in minerals producing strong, bucky dough and soft water is low in minerals producing soft, slack extensible dough) In yeast doughs, usually best to have water that is neighter to hard or too soft, sot hat strenth & extensibillity are in balance. 4. WATER PH - measure of acidity or alkalinity; for maximum gluten: pH = 5-6 (slightly acidic), adding acid lowers pH (ex. vinegar makes strudel dough softer, more extensible), adding alkali (base) raises pH (ex. baking soda makes cookies thinner, more open, more tender) 5. MIXING & KNEADING - The more mixing, the more gluten develoment - up to a point. Mixing increases gluten development as it: speeds up hydration of flour patricles & adds oxygen from air into dough. Distributes particles evenly throughout dough. 6. BATTER/DOUGH TEMP - warmer the temp, the fast the gluten develops. Not a common means of controlling gluten development (ex. yeast raised dough; pie pastry dough) 7. MATURING AGENTS & DOUGH CONDITIONER - chlorine weakens gluten; ascorbic acid strengthens gluten. Dough conditioners: multifunctional ingredients & primarily strengthen gluten. 8. FERMENTATION & PROOFING - expanding air bubbles push on gluten, strengthening it. Addtional fermentation & proofing can weaken gluten. DOugh becomes softer & more extensible. 9. REDUCING AGENTS - weaken gluten; (ex. glutathione) found in: fluid milk, active dry yeast, wheat germ. 10. ENZYME ACTIVITY -proteases are enzymes that break down proteins, including gluten. 11. TENDERIZERS & SOFTENERS - interfere with or limit gluten development (ex. fats, oils, emulsifers, sugars, leavening gases) shortening - named for the ability of fats to "shorten" gluten strands. Gluten strands stretch thin as leavening gases expand, weakening cell walls. 12. SALT - strengthens gluten & makes less sticky: prevents excessive tearing as gluten stretches & sometimes added late in mixing of yeast doughs (reduces frictional heat from mixing) 13. OTHER STRUCTURE BUILDERS - interfere w gluten development, even as they contribute their own structure (ex. starches specially if ungelatinized, eggs in rich sweet yeast doughs) 14. MILK - fluid milk: source of H2O (increases gluten development) and contains glutathion (reduces gluten during fermentation & proofing) **scalding milk first inactivates glutathion** DMS: low-heat DMS contains glutathion while high-heat DMS doesnt. 15. FIBER, BRAN, GRAIN PARTICLES, FRUIT PIECES, SPICES,ETC. - particles physically interfere with gluten strands from forming.

Main reasons for hydrogenating fats:

1. increases shelf life 2. increases solidity of a fat or oil (solid fat is desirable for flakiness and volume in pastry and to decrease greasiness in doughnuts & cookies) also: less likely it will undergo oxidative rancidity, higher it is in unhealthful (saturated & trans fats), increases LDL (bad cholesterol) and decreases HCL (good cholesterol)

Oil

100% fat; no added water. liquid; high in poly- and monounsaturated fatty acids (ex. soybean- most common, corn, canola, sunflower, peanut) only common fat that doesnt contribute to leavening uses: quick bread, muffins, chiffon cake, mealy pie crusts

Shortening

100% fat; replacement for lard; made from vegetable fats

What percentage of an egg is egg white and what percentage is egg yolk?

2/3 is egg white & 1/3 is yolk

What percentage of the proteins in the endosperm is comprised from glutenin and gliadin?

80%

What is carry over cooking?

A baked good continues to cook until its temperature cooled to room temperature

What is whole wheat flour?

A whole grain ground from entire wheat kernel

What are maturing agents? Examples.

Additives that change the baking properties of flours. Some strengthen gluten (Potassium Bromate & Ascorbic Acid)

What are dough conditioners and what are they used for?

Additives that improve the dough - help inhibit ice crystal formation on frozen doughs, help eliminate bulk fermentation, help doughs handle aggressive machinability

What are bleaching agents ? Examples.

Additives that whiten carotenoids in flour. Most common is Benzoyl peroxide - used in all types of flours because it is extremely effective and does not weaken gluten. Chlorine is common in cake flour because aside from bleaching it weakens the gluten. It also oxidizes the starch in the weak flours so they can absorb more water and swell - thus becoming better dries, creating thicker batters & stiffer doughs. It also increases the ability of starch to bind with fats, helping to distribute them evenly throughout the batters/doughs for a finer crumb

Why are ingredients combined in specific manners and often specific temperatures after scaling?

Because changing the manner in which they are mixed can change the product. (ex. muffin method produces dense muffins with a coarse crumb, creaming method produces lighter muffins with a finer crumb)

For what reason are vitamins and minerals added to flour after milling?

Because in the aging process some of these are lost & adding them restores nutritional value to the flours

What are the main means of heat transfer in baking/cooking?

RADIATION - rapid transfer of heat through space from a warmer object to the surface of a cooler one. As molecules absorb heat they vibrate causing frictional heat within the object; indirect (ex. toaster, broiler, sun) CONDUCTION - occurs when heat passes from a hot area of an object to a cooler area. Heat is passed molecule by molecule; direct (ex. stove top cooking - heat source heats the pot) CONVECTION - aids heat transfer through liquids and gasses - when warm these rise and cold ones sink creating constant movement of cold currents toward warmer ones. (ex. convection ovens, stirring a pot) INDUCTION - magnetic fields generating by coils cause molecules in a pan to rapidly flip generating frictional heat, heat is quickly transferred from the pan to the food via conduction

What is brown sugar and for what products/purposes is it used?

Regular granulated sugar with a small amount (less than 10%) of molasses or refiner's syrup. Sometimes contains caramel color, for darker appearance. Soft, sticky, tends to clump. Flavor & color of brown sugar can vary even as the amount of molasses stays the same. (ex. light brown sugar, dark brown sugar)

What are its disadvantages?

Requires time, taking up space & costing money. Also, the longer it sits in the silos the more likely it is to become infested with insects/rodents. It can also be inconsistent & it is not as effective as chemical bleaching maturing agents

What is superfine granulated sugar and for what products/purposes is it used?

Smaller than regular granulated sugar, larger than powdered sugar, also called ultrafine. Similar in granulation to baker's, bar, caster, & fruit sugars. Uses: cakes (for uniform crumb), cookies (increased spread), meringue (reduced beading)

Why is it important to control oven temperatures?

So that products rise properly

How do fats tenderize in the mixing stage?

Solid fats break into small chunks, and liquid fat breaks into tiny droplets. These spread throughout the batter/dough, coating particles that they are attracted to. Anything coated with fat/oil cannot absorb water easily and thus cannot hydrate and form structure easily

What makes up the bulk of flour?

Starch - 71%, moisture 14%, protein 12%

What are the common mixing methods used in the bakeshop?

Straight dough (yeast raised breads), Sponge and Dough (yeast breads made with preferment), Creaming (cake, muffins), 2 stage/blending (high ratio cakes), Liquid shortening (high ratio liquid shortening cakes), Sponge (Genoise), CHiffon, Muffin, Biscuit Method

Chemically speaking what is sugar and what is it comprised of?

Sugar *sucrose) is a disaccharide comprised of glucose and fructose

What are the properties and uses of invert syrups?

Sweetens as well as sugar, browns faster than sugar (to prevent excessive browning, lower oven temp by about 25 F), more hygroscopic than sugar (keeps baked goods soft and moist longer and keeps icings, fondants, & boiled confections smooth, shiny & free from cracking), lowers water activity better than sugar (means less water is available for the grown of microorganisms & fondant cream centers are less likely to spoil), lowers freezing point better than sugar (prevents iciness in frozen desserts)

Types of margarine

Table margarine - bread, icings with easy -melting mouthfeel Baker's margarine - cakes & cookies that require creaming, icings resistant to warm temps. Roll-in margarine - Danish pastries, puff pastries, croissants Puff pastry margarine - puff pastry

What are sugar crystals?

They are highly ordered arrangement of sugar molecules bonded together. They are pure - (ex. sucrose molecules bond to form sucrose crystals, fructose molecules bond to form fructose crystals). They are white, unless molasses or other "impurities" are trapped between crystals. They are difficult to form or to grow large when more than one sugar is present. One way to minimize crystal grown in confrections is to include a mix of different sugars in a formula

What are syrups, what are they comprised of?

They are mixtures of: 1. One or more sugars 2. Water (amount varies, but often 20%) 3. Acids (lowers pH helps prevent grown of microorganisms & can react with baking soda; produces carbon dioxide for leavening) 4. Higher saccharides (oligosaccharides) for thickening. 5. Small amounts of additional components that provide color & flavor (often, the darker the color, the less refined; may contain small amounts of vitamins, minerals, antioxidants)

What are fondant/icing sugars and for what products/purposes are they used/why?

They are used in uncooked fondant, glazes, cream centers (pralines) because they have the smallest grain size of any sugar (<45 microns), thus providing the smoothest mouthfeel. Because they do not have added cornstarch they do not have a raw starch taste.

What does it mean when we say that sugar is hygroscopic?

They attract & bond to water, pulling water from proteins, starches, & gums. This thins out batters & doughs

What are 2 types of Soy and what/how are they used?

UNTOASTED; acts as a bleaching and maturing agent from active enzymes. TOASTED; excellent source of nutritionally high-quality protein & other nutrients

Why is it a good idea to let things cool before cutting into them?

Until delicate baked goods cool and structure solidifies it is best not to cut into them so they will not crush

What is straight flour?

Wheat flour made from entire endosperm - Not commonly used in U.S.

What type of flour has shorter shelf life and why?

Whole wheat flour because bran & germ contain most of the oils in flour and it oxidates quicker.

What products require gluten?

Yeast dough products require gluten for fermentation tolerance - the ability of dough to hold in gases generated from yeast fermentation. Cakes and most other pastries need less gluten than yeast doughs. Many rely more on other structure builders (eggs & starch). However, gluten often needed to prevent crumbling, collasping, or slumping. Examples: pie crust, baking powder biscuits

Are oats a whole grain?

Yes, all oats are a whole grain because they are made from whole oat kernels called groats. Regular oats (OF Oats) are whole groats that have been steamed, then flattened between rollers. the steaming makes it easy to flatten the oats. It also inactivates powerful lipase enzymes that could cause the oils in the oats to oxidize.