Break flour

Break flour Flour obtained after sifting the milling stock of break rolls. Break flours usually possess better color and less minerals compared to reduced flours. 

The non-break down of physically inaccessible starch explains why wheat is ground into flour in the first place. This may also explain the claims that modern flour with its very small particle size is less healthy than the sort of flour produced by ancient wind and water mills. The resistant nature of ungelatinised starch also explains why starch-based foods were baked in the first place. 

The warmed sugar (32°C) would be whisked into a stiff batter with the egg, then the flour is blended in carefully. The batter can then be piped into tins and baked at 204°C. As this is a fat-less sponge care needs to be taken to keep all the equipment fat free lest the fat cause the foam to break. 

Approximately 10 percent of the U.S. population40 had a lower folate level than that at which chromosome breaks occur.41 The recent decision in the United States to supplement flour, rice, pasta, and cornmeal with folate42 may reduce the percentage of the population with the deficiency. 

When fine powders spread out into the air, they expose a vast surface area to oxygen molecules in the air. There have been devastating explosions in flour mills when finely powdered flour has mixed with air. The mixture explodes if there is the slightest spark, say from a nail in a shoe striking the floor. The BANG that is heard is the result of the extremely fast reaction, as it produces products so violently that the molecules fly apart faster than the speed of sound - they produce a shock wave that breaks the sound barrier . Mixtures of coal dust and air explode similarly, and have caused thousands of deaths in the coal-mining industry. 

You may have used yeast to make bread dough or pizza dough rise. Dry yeast is the dormant form of a single-celled fungus that, when given favorable living conditions and food in the form of a carbohydrate, begins to break down the carbohydrate. One of the products of respiration is carbon dioxide. In this MiniLab, you will mix yeast with a disaccharide, sucrose, and with a polysaccharide, the starch in flour, and compare the rates at which carbon dioxide is produced. 

The solid phase of bread crumb can be viewed as a composite material where amylose, amylopectin and protein form separated phases due to poor thermodynamic miscibility of the different polymers. Composites are characterized by exhibiting mechanical properties that cannot be achieved with the individual constituents alone, but are dependent on the interface between the components. A sharp interface as found between starch and protein provides strong evidence of little polymer interdiffusion and weak interfacial adhesion.14 The present results suggest that starch forms a continuous phase in bread which has also been confirmed with confocal scanning laser microscopy.15 The presence of a protein phase reduces the continuity of the starch phase and, thus, reduces the cohesion of the material as revealed by a comparison of the breaking stresses of aged flour and starch gels (data not shown).16... 

Parenti says that he agrees with Boutroux whose view is that panary fermentation consists chiefly in the alcoholic fermentation of the sugars in flour by the yeast added, and in a conversion of the gluten which in breaking up produces soluble proteins. The origin of this conversion of protein he finds not in the yeast but in an enzyme contained in the flour. 

Centuries ago, man has used naturally occurring microorganisms (bacteria, yeasts, and moulds) and the enzymes they produce to make foods such as bread, cheese, beer, wine, and others. For example in bread-making the enzyme amylase is used to break down flour into sugars, which are transformed by yeast into alcohol and carbon dioxide which makes the bread rise. 

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