American Breads lecture notes Retarder temperature should be between 46 - 50 F slightly higher than a refrigerator Wheat Kernel is made up of the Bran, Endosperm and Germ. The 2 proteins in the endosperm of wheat are glutenin & gliadin when mixed with liquid form gluten. White flour is made strictly from the endosperm. Whole Wheat flour is made from the bran, germ and endosperm in equal proportions to what the wheat kernel contains. Ash in flour refers to inorganic matter that naturally occurs in wheat kernels. mineral salts including copper, potassium, sodium, and zinc. Ash has a grey colour that carries over to the flour. The hardness of wheat refers to the hard or soft quality of the wheat kernel. Hard wheat is higher in protein than soft wheat. The definition of flour are grains milled to a relatively fine size. There are 6 classifications of wheat in the US hard red winter, soft red winter, hard red spring, hard white, soft white, durum (pasta flour) Patent flour is what we call bread flour but generally today all flours are patent flour, it refers to it being the highest quality commercial grade flour. type of flour
% protein
hard or soft
Cake
6-8
soft, soft red winter
Pastry
7-9.5
soft, soft red winter or soft white
All purpose or H & R flour hotel & Restaurant Flour
9.5-12
soft & hard blends generally King Arthur hard wheat White Lily soft wheat
Bread
11.5-14
hard, hard red spring or winter
Whole wheat
13.5-14.5
hard red
High Gluten
12-15
hard, mostly hard red spring
Durum
40-85
durum wheat very hard endosperm
Vital Wheat Gluten
75%
whole wheat pastry flour soft red wheat
Whole white wheat soft or hard wheat
Artisian Bread flour
Whole Wheat flour aka graham flour or wholemeal flour, has a short shelf life due to the oils in the bran and the germ. Questions to ponder 1. Why is wheat so commonly used in the bakeshop? Why not flour from another cereal grain? 2. Identify the 3 main parts of the wheat kernel. Which is/are milled into white flour?
Which is/are milled into whole wheat flour? 3. What is the major difference between flour milled from soft wheat verses flour milled form hard wheat? 4. what are the 2 main changes brought on by naturally aging flour? 5. What is the standard maturing agent for hard wheat flours, the one that all others are judged against? 6. What are the 2 most common bleaching agents. Which does nothing more than whiten flour? Which also acts as a maturing agent? 7. What is meant by patent flour?