1. FLOUR
BATTERS AND DOUGHS

2. 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

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

4. 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

5. FORMATION OF GLUTEN COMPLEX

6. 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

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

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

9. 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

10. 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

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

12. 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

13. 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

14. TYPES OF FLOUR

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

16. 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

17. 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

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

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

20. 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

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

22. 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

23. FUNCTIONS OF INGREDIENTS IN BATTERS AND DOUGHS

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

25. 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

26. 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

27. 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

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

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