FLOUR BATTERS AND DOUGHS

CLASSIFICATIONS Classified by type of wheat or intended use Vary by color of kernel: white or red Protein – starch structure and body: hard or soft Season – spring or winter time of planting

HARD WHEAT High level of protein Strong bonds between protein and starch molecules Granules sometimes cracked Particles feel gritty Breads with good volume

SOFT WHEAT Low protein levels Weak bonds between protein and starch molecules Starch granules rounded and free of cracks Flours feel soft and powdery Breads with low volume

FORMATION OF GLUTEN COMPLEX

GLIADINS Group of proteins – globular shapes Give dough fluid and sticky characteristics High concentration of disulfide bonds  stretchiness to gluten Allow rising when leavening gases expand Rich in amino acids glutamine and proline

GLUTENINS Several large proteins Give elasticity to dough because of linear proteins Rye bread thick and short glutenins = lack of elasticity in rye bread

GLUTEN Gliadins + Glutenins = gluten Developed by : hydration and manipulation Gluten – three dimensional complex of hydrated proteins in which starch grains are embedded

HYDRATION Wets starch granules Protein fibrils emerge from fractured endosperm cells Grains of starch adhere to fibrils Fibrils form network of gluten Dough stiff and inelastic Add more water  increases elasticity and mobility Hydrated starch contributes to plasticity of dough – property of solids allows them to hold shape

MANIPULATION Converts hydrated particles into dough Strips away hydrated layers Changes from a sticky mass to smooth appearance Protein molecules slide past one another to form bonds between molecules Too vigorous stretching  break strands of gluten  lumpy dough

LIMITING GLUTEN DEVELOPMENT Fat – interferes with gluten formation by coating the strands, shortens length of strands (shortening) Sugar – competes for water

FUNCTIONS OF GLUTEN Responsible for viscoelastic properties of dough Permits dough to be formed into a variety of shapes Responsible for gas retention Provides structure to baked goods

BLEACHING Unbleached – yellow due to carotenoids (xanthophyll) Additive – bleaching agents that oxidize the carotenoids Unbleached or freshly milled flour produces bread of poor volume and coarse texture Label if bleached Allowed to mature or use chemicals to mature

TYPES OF FLOUR

WHOLE WHEAT Graham flour or entire wheat – other names From cleaned whole wheat High in fat, fiber, protein

BREAD FLOURS Fairly high in protein Blends of spring and hard winter wheat Granular to touch Slightly off-white Used for products leavened with yeast

ALL-PURPOSE Blend of hard and soft wheats Protein content of 10-11% Lower in strength, lighter in color then bread Protein content too high for cakes Can be used for cookies, baked goods

PASTRY FLOUR Soft wheat Fairly low in protein Finely milled Suitable for baked products other than bread

CAKE FLOUR Soft wheat – very low protein Very fine in texture Bleaching agents to soften and mellow proteins Cake products

OTHER FLOURS Rye – gluten formation limited, bread small and compact due to gliadins Cornmeal – little capacity for retaining gases and forming an elastic dough, no gluten properties Soy flour-high protein but no gluten characteristics Self-rising – add sodium bicarbonate, acid reacting substances, and salt Instant- blending – does not pack and blends easily in cold water, moistened and dried

MISCELLANEOUS FLOUR Important because of gluten intolerance or celiac disease Buckwheat flour Rice flour Amaranth flour Almond flour

BATTERS AND DOUGHS Batter – flour mixtures with enough liquid to be beaten or stirred can be pour batters or drop batters Dough – less liquid proportion to flour than batters can be handled or kneaded Soft or stiff dough

FUNCTIONS OF INGREDIENTS IN BATTERS AND DOUGHS

FLOUR Provides structure Source of fermentable sugar Gluten potential allows for leavening in expansion of yeast doughs

LIQUIDS Hydrate flour for gluten development and gelatinization of starch (forms texture of crumb) Solvent for dissolving ingredients such as leavening agent, salt, sugar Leavening agent by producing steam Milk supplies protein and sugar for Maillard reaction

FAT Tenderize by coating flour proteins physically interferes with development of protein Shorten gluten strands create dough layers Incorporate air Prevent staling Oils – more tender, mealy, crumbly – covers larger surface than solid fat Saturated fats – flaky crust, many layers Margarine, butter – some water less effective in shortening ability Refrigerated fats – more flakiness

EGGS Nutritive value Color Flavor Structure – coagulate with heat, beating or change in pH Leavening – beating incorporates air Emulsifiers – distribute fat in batter Elasticity to allow for gas expansion

SUGAR Flavor Contributes to tenderness – competes for water Elevates temperature for starch gelatinization, flour and eggs coagulate Water retaining properties Fermentable

SALT Flavor Controls growth of yeast cells – necessary component of yeast products Competes for water No salt = rapid yeast development, collapsible, extremely porous structure