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GLOSSARY
F falling number A number that reflects the time it takes for a specially designed probe to reach the bottom of a container filled with a slurry of flour and water. It is, indirectly, a reflection of the amount of amylase present in the flour. Numbers higher than 325–350 indicate a lower-than-average level of amylase, while numbers lower than 200–225 indicate a too-high amylase level. A lower number means a shorter time for the probe to drop, indicating elevated levels of amylase are causing the starches in the slurry to break down too quickly and thin the mixture. High amylase levels in flour can cause accelerated fermentation rates and sticky handling qualities in dough made from it. Low amylase levels can lead to extended periods of fermentation. Mills attempt to correct the amylase levels in flour to 250–300 before it is shipped out for delivery. farinograph A laboratory device that measures the resistance of a dough sample to mechanical mixing. It is commonly used in the United States to aid in predicting the protein characteristics of flour made from wheat. farro The Italian term for emmer, a type of wheat of ancient origin. The name is also sometimes applied to spelt. Wild forms of emmer grew in parts of the Middle East since before recorded history, and the first domesticated wheat was probably a type of emmer. Emmer does not produce good yields when compared to more modern strains of wheat, and the flour produced from it is much weaker, so it is not commonly found in bread anymore. fermentation The breakdown of organic substances in the presence of yeast, bacteria, or mold. Fertile Crescent An area of the Middle East loosely defined as being around the Tigris and Euphrates rivers, in present-day Iraq. In 8000 b.c., it became the cradle of human civilization when the Sumerians developed organized agricultural methods for growing grain. These more efficient grain production methods allowed more Sumerians to gravitate toward professions other than food gathering, including administration, the military, and craftsmanship— including baking. final proof The designated period of fermentation that occurs after loaves are shaped and in which they inflate to a large degree as they await their insertion into an oven. firm levain A firm pre-ferment made from flour, water, and a piece of naturally inoculated culture or leftover sourdough. When using North American flour, it is usually hydrated at a rate of 55–60%. Its dry consistency generally produces a sharper degree of sourness than that produced by liquid levain. first break The first set of corrugated rollers through which wheat berries pass before milling. The berries are broken into relatively large pieces, then further separated and sorted for milling into flour.
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flip-board A narrow, lightweight wooden board used for transferring loaves such as baguettes from their pleated couche to the loader or oven peel that will place them in the oven. flour The powder or particles that result from the crushing or milling of starchy seeds, grains, tubers, or legumes. formula A list of ingredients contained in a bread dough that includes both the weights of the ingredients used and the mathematical relationship between them. free water Any water in a bread dough that is not truly absorbed or fixed by the starches, proteins, and other dry elements in the formula. Ciabatta, for instance, which is a type of superhydrated dough, has a great deal of free water. fresh yeast The term applied by the baking industry to any manufactured yeast not intensively dehydrated before packaging. The most common form available to bakers is compressed yeast, which has the consistency of clay and is sold in wrapped blocks. Other forms used in large industrial plants are cream yeast, which is liquid in form, and crumbled yeast, which is similar to compressed yeast in consistency but not formed into blocks. fungal amylase Amylase derived from the growth of a fungal base. It is sometimes used instead of malted barley flour to adjust the amylase levels of bread flour. Its advantages over malt are that the amylase itself is fairly isolated and does not produce any of the other secondary reactions that might result from using a comparatively complex ingredient like malted barley.
G gelatinization The swelling of starches that occurs when they absorb water under heat. germ The area of the wheat berry that contains the embryonic wheat plant. It also contains most of the naturally occurring oils in the seed, so it is often removed during milling to prevent rancidity from developing in flour. gliadin One of the two simpler proteins that combine in the presence of water to form gluten. It is thought to provide the extensibility exhibited by gluten. Found in significant quantity in wheat, rye, and some other grains. glucose The simple sugar consumed by yeast to produce alcohol and carbon dioxide. glutathione A protein fragment present in both dead yeast cells and any milk, liquid or dry, that has not been heated to at least 180°F (82°C). Glutathione has destructive effects on protein bonds that are similar to those of the enzyme protease. gluten A complex protein formed by the union of two simpler proteins, glutenin and gliadin, in the presence of water. It has properties of both elasticity and extensibility, and
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