INSTITUTE OF HOTEL MANAGEMENT,

AURANGABAD

BAKERY

Wasim shaikh (C-1152)

The University Of Huddersfield,

UNITED KINGDOM
APRIL 2009
INTRODUCTION

The most frequently used-and therefore the most important-ingredient in the bakeshop is flour.
Flour provides bulk and structure to baked goods. Flour is produced by milling wheat kernels
(berries). Flour is a powder made of cereal grains. It is the main ingredient of bread, which is a
staple food for many civilizations, Flour contains a high proportion of starches, which are
complex carbohydrates also known as polysaccharides. Leavening agents are used with some
flours, especially those with significant gluten content, to produce lighter and softer baked
products by embedding small air bubbles.

TYPES OF FLOUR
One of the primary reasons for the popularity of wheat flour is due to its gluten forming capacity
when the flour is mixed with liquid. Gluten is the substance that provides dough with elasticity
and the ability to stretch as the leavening agent produces carbon dioxide gas, which enables the
dough to rise effectively. The more protein in the wheat flour (as is the case with flour milled
from hard wheat), the more gluten is formed when the flour is mixed with liquid.

Various types of wheat are milled into a wide range of flours that are used for specific purposes:

• Hard wheat varieties, including hard white, hard red winter, and hard red spring wheat
have a high protein content (ranging from 10 to 14 percent), which means the gluten forming
capacity is also higher. This characteristic makes hard wheat flour varieties, (which includes
bread flour, gluten flour, and many of the whole-wheat varieties), especially suitable for baking
yeast breads and similar products.

• Soft wheat varieties include soft white and soft red winter, which are both used for
products, such as cakes, cookies, and pastries that do not require the same level of leavening
capability as yeast breads. The protein content of soft wheat varieties, such as cake and pastry
flour, usually ranges from 6 to 10 percent.

Durum wheat is the hardest wheat grown. It is used almost exclusively for making pasta and is
most often ground into a granular flour with a light yellow color known as semolina, which has
the ideal properties for making the best pasta. (Italian pasta makers never refer to semolina as
flour - they refer to it as grain.) Durum is high in protein and gluten, which are necessary for
making good pasta. It is occasionally used for baked goods (especially risen breads), but it is not
used for this purpose as often as other wheat varieties.
All-Purpose Flour

As the name suggests, all-purpose flour is suitable for most purposes and is perhaps the most
commonly used wheat flour for general baking and cooking. It is produced from a combination
of high protein bread flour and low protein cake flour. The bread flour is milled from a variety of
hard wheat, which contains high levels of gluten. This is a necessary component for baked items
to rise properly.

The cake flour is milled from a variety of soft wheat, which is lighter, contains lower levels of
gluten, and results in baked items that are tender and less dense. The combination of the flours
gives the all-purpose flour just the right balance for most baked goods.All-purpose wheat flour is
available in bleached and unbleached varieties. Wheat flour becomes white (actually off-white)
naturally through oxidation, which in earlier times was the method used by flour millers to create
white flour. This eventually became impractical because of the time and space required for large
quantities of flour to oxidize naturally so chemical bleaching was developed, which hastens the
whitening process.

The advantage of using bleached flour rather than unbleached is that the chemicals used for
bleaching (usually chlorine, which evaporates after it is added to the flour) act as a preservative
so that the flour will not develop an off flavor or spoil after a short period. The chemicals also
prevent dough from becoming discolored and provide more consistent results when baking,
however the chemicals affect the gluten strength of the flour, therefore bread makers often prefer
unbleached flour. Unbleached all-purpose flour is often better for preparing several types of
dough because the dough is easier to handle and the resulting baked goods are quite tender.

All-purpose flour can be used for almost any recipe requiring flour such as breads, cakes, and
pastries; as a coating for meat, vegetables, and other food items intended for frying or sautéing;
and as a thickening agent for gravies, sauces, and stews.

Bolted Flour

Bolted flour is a type of whole-wheat flour in which nearly 80 percent of the bran has been
removed. Bolted flour may also be referred to as reduced bran wheat flour.

Bread Flour

Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with
malted barley added to increase the yeast activity, making it ideal for bread making. The high
gluten content is necessary in order for bread to rise effectively. The use of bread flour results in
larger bread loaves with a lighter and less crumbly texture. Bread flour is most often used in the
commercial baking industry and is often confused with gluten flour, which has a higher gluten
content than bread flour. Bread flour is also referred to as unbleached flour.
Bromated Flour

Bromides added to flour help to ensure consistent results in baked goods. The bromides help to
strengthen the flour to achieve optimum gluten formation for bread making. Bromated flour is
rarely used in the United States because ascorbic acid is now used to strengthen wheat flour that
is specifically used for bread making.

Cake Flour

Cake flour is produced from the endosperm portion of the wheat kernel of soft wheat varieties. It
is high in starch and has a low protein content, which means that it contains very little gluten,
making it suitable for cake recipes.

If cake flour is not available, cornstarch makes a good substitute. All-purpose flour can also be
used although the results will not be quite as light and airy. Subtract 2 tablespoons from each cup
specified in the recipe when using all-purpose flour as a substitute for cake flour.

Enriched Flour

Enriched flours have been processed from grain to remove the bran and germ, bleached to whiten
the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin
D, iron, and calcium added in accordance with established government guidelines. It is necessary
to add the nutrients because of the removal of the bran and germ, which contain most of the
nutrients found in wheat grain. The main advantage in removing the oily germ is that flour keeps
for much longer periods.

Many types of commercially milled flours are enriched. The Food and Drug Administration
mandates that every package of all-purpose flour be enriched due to the removal of the nutrient-
rich bran and germ during the milling process.

Gluten Flour

Gluten flour is produced from hard wheat that has been treated to remove the starch. It contains a
greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage
of starch. The gluten content of the flour has nearly twice the strength of regular wheat flour.
Gluten is the protein that gives bread its elastic quality and aids in the rising process of the
dough.

Gluten flour is most often used as an additive for various flours that are low in gluten or are
gluten free, but it tends to toughen bread if used in excess. It is very useful for the preparation of
pizza dough, bagels, and flat breads and rolls. It is often confused with bread flour, which is
fortified with additional gluten, but has a lower gluten content than gluten flour.
Whole-Wheat Flour

Whole-wheat flour is produced from grinding the full wheat berry (kernel). All parts of the wheat
berry are used in the flour including the bran, germ, and the endosperm, which when milled,
creates the speckled brown color that is characteristic of the flour. Three granulations (particle
size) of whole-wheat are produced: fine, medium, and coarse. The particle size influences the
rate liquid is absorbed into the flour. Finer grained flour absorbs liquid at a faster rate than
medium or coarse grains, thus affecting the preparation of the dough.

Fine grain whole-wheat flour is used for all types of baked goods, such as breads, rolls, and
pastries. Medium grained can be used for the same types of foods, but will provide a coarser
crumb. Coarse whole-wheat flour has a much larger bran particle and consequently is most often
used to provide breads with natural, nutty flavors and rough textures.

Whole-wheat flour used for bread making is usually milled from red wheat. White whole-wheat
flour is milled from hard white winter wheat and has a milder flavor, lighter color, and a texture
that is not as course. Whole-wheat flour used alone in bread making results in a nutritious, but
smaller and denser loaf due to the bran, which hinders the dough from rising fully. In order to
create a bread loaf that is a bit lighter and of greater volume, it is often best to combine whole-
wheat flour with all-purpose flour or bread flour. Whole-wheat flour may also be referred to as
entire wheat flour or graham flour (although there are some differences).

Pastry Flour

Pastry flour is produced from soft-wheat and it has a fine-texture and a high starch content.
Pastry flour is finely ground, but it is not as fine as cake flour. It is available in bleached and
unbleached varieties and is most often used for making flaky pie crusts, cookies, biscuits, and
assorted pastries. It is not suitable for bread making because the gluten content is too low, but its
gluten content is greater than that of cake flour.

Self-Rising Flour

Self-rising flour is wheat flour in which the leavening agent has already been added. The
leavening agent is generally in the form of baking powder. Salt is also commonly added to the
mixture, so the sodium content is much higher than other types of flour. Self-rising flour is most
often included in commercially prepared packaged mixes, such as cake mixes, and was
developed as a means of saving time for the home cook. It is very popular in the southern United
States where it is used more frequently than in northern states. Self-rising flour should not be
used in preparing yeast breads and it is also worth noting that the leavening agent tends to lose its
effectiveness the longer the flour is stored. Self-rising flour may also be referred to as biscuit
mix.
Whole-Wheat Pastry Flour

Like refined white pastry flour, whole-wheat pastry flour is produced from soft-wheat and it has
a fine-texture and a high starch content, however not all of the bran and germ portions of the
wheat kernel have been removed during the milling process. Because of the presence of some of
the bran and germ, pastry items made with whole-wheat pastry flour are more nutritious than
pastries made with white pastry flour, but they are not quite as light and airy.

Functions of flour

Volume and structure to bread : Flour because of its ability to stretch and extend depending on
the quality and quantity of gluten and the starch content helps in attaining and maintaining the
shape of the dough after baking the structure and texture of the bread depends upon two main
factor namely fermentation capacity of the dough though fermentation is brought about by
presence and multiplication of yeast cells its activity is governed by flour quality the protein
portion of the flour forms the structure of the loaf so that leaving gas produced by the yeast can
be entrapped and along with starch a firm and rigid structure is obtained on baking.

Texture: Gluten is the main component of flour responsible for the sponge like texture to the
baked product.

Food for yeast: The simple sugar present and breakdown of starch by diastatic activity helps in
making sugar available for the yeast to grow and act.

Crust colour: The uniform golden brown crust of the bread loaf is dependent on the breakdown
of starch granules to maltose which caramelize and give colour to the crust.

Nutritional value:Flour is the major component of bread . its major source of energy giving
nutrients is namely the carbohydrates and protein.

AGING AND BLEACHING

Any flour develops better baking qualities if allowed to rest for several weeks after milling.
Freshly milled flour produces sticky doughs and products with less volume than those made with
aged flour.

While aging, flour turns white through a natural oxidation process referred to as bleaching.
Natural aging and bleaching are somewhat unpredictable, time-consuming processes, however,
so chemicals are now used to do both. Potassium bromate and chlorine dioxide gas rapidly age
flour. Chlorine dioxide and other chemicals bleach flour by removing yellow pigments in order
to obtain a uniform white color. Bleaching destroys small amounts of the flour's naturally
occurring vitamin E, which is replaced in fortified or enriched products.
COMPOSITION OF FLOUR

Flour primarily consists of five nutrients: fat, minerals, moisture, starches and proteins. Fat and
minerals each generally account for less than 1% of flour's content. The moisture content of flour
is also relatively low-when packaged, it cannot exceed 15% under government standards. But its
actual moisture content varies depending on climatic conditions and storage. In damp areas, flour
absorbs moisture from the atmosphere. Starches comprise 63% to 77% of flour, and are
necessary for the absorption of moisture during baking. This process, known as gelatinization,
occurs primarily at temperatures above 1400F (600C). Starches also provide food for yeast
during fermentation. Flour proteins are important because of their gluten-forming potential.

Gluten is the tough, rubbery substance created when wheat flour is mixed with water. Gluten
strands are both plastic (that is, they change shape under pressure) and elastic (they resume their
original shape when that pressure is removed). Gluten is responsible for the volume, texture and
appearance of baked goods. It provides structure and enables dough to retain the gases given off
by leavening agents. Without gluten, there could be no raised breads: The gases created by yeast
fermentation or chemical leaveners would simply escape if there were no network of gluten
strands to trap them in the dough. The higher a flour's protein content, the greater that flour's
gluten-forming potential. The proteins responsible for gluten formation are glutenin and gliadin.
Flour does not contain gluten; only a dough or batter can contain gluten

PURCHASING AND STORING

Most flours are purchased in 50- and 100-pound bags. They should he stored in a lit, ventilated
room at temperatures no higher than 800F (270C). Flour can be stored in a refrigerator or freezer
if necessary to prevent the onset of rancidity. Refrigeration may cause the flour to absorb
moisture, however, which will limit the flour's ability to absorb additional moisture during actual
use. An open bag of flour should be transferred to a closed container to prevent contamination.
Even unopened bags of flour should not be stored near items with strong odors, as flour readily
absorbs odors.
FLOUR NUTRITIONAL PROFILE
Energy value (calories per serving): High
Protein: Moderate
Fat: Low
Saturated fat: Low
Cholesterol: None
Carbohydrates: High
Fiber: Low to high
Sodium: Low (except self-rising flour)
Major vitamin contribution: B vitamins
Major mineral contribution: Iron

About the Nutrients in Flour

Flour is the primary source of the carbohydrates (starch and fiber) in bread, pasta, and baked
goods. All wheat and rye flours also provide some of the food fibers, including pectins, gums,
and cellulose. Flour also contains significant amounts of protein but, like other plant foods, its
proteins are "incomplete" because they are deficient in the essential amino acid lysine. The fat in
the wheat germ is primarily polyunsaturated; flour contains no cholesterol. Flour is a good
source of iron and the B vitamins. Iodine and iodophors used to clean the equipment in grain-
processing plants may add iodine to the flour. 'Flours are generally high in carbohydrates and
low in fat. The grains from which they are milled are often rich in vitamins and minerals. Some
of these nutrients, however, are lost during milling. In enriched flours, thiamin, riboflavin, niacin
and iron are added at levels set by the government.
CONCLUSION

Flour is classified as one of the essential ingredient in bakery. It is also one of the structural
ingredients used in bakery in simple words flour is noting but a powder made from ceral grains
it is main ingredient in bread making . The most frequently used-and therefore the most
important-ingredient in the bakeshop is flour. The type of flour used will ultimately affect the
finished product. Flour contains protein and when it comes in contact with water and heat it
produces gluten, which gives elasticity and strength to baked goods. Different types of flour
contain different amounts of protein. Therefore using a different type of flour than what is called
for in a recipe (without compensating for this change) will alter the outcome of the baked good.
 BIBLIOGRAPHY

http://www.recipetips.com

http://whatscookingamerica.net

http://www.naturebake.com

http://www.joyofbaking.com/flour.html#ixzz0FZifZDg4&B