Flour in baking

Corn flour The smallest panicles of ground corn. Pancake mikes, as a filler In venous meat products, and as a substitute for wheat flour in baking. Doughs made from com Hour leek sufficient elasticity Ibecause of their low-gluten content for making yeast-leavened breads... 

Oat flour Flour made by milling dehulied and debranned oals. Alone or with other cereal flours in baked products. Slightly higher in protein than the other common cereal flouts. Oat flour produces a heavier and moisiet baked product than wheat lloui. 

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. 

Flour of course is the main ingredient in baked goods. Flour is normally supplied to meet a specification. In some cases the specification is very wide or it is very tight. Some specifications ensure that the flour is fit for making a specific product, e.g. bread. 

Bakers tend not to like wholemeal bread flour because it is less reliable in performance than white flour. One reason for this is the restrictive legal position on flour improvers, which makes the dough less tolerant. In addition, when a wholemeal flour is made in a roller mill, all the flour components that the mill has separated have to be recombined at the bottom of the mill. If a spout blocks temporarily one component will be held back. If this sort of problem leads to an excess of white flour then the flour will bake well, if a local excess of bran occurs then baking performance will suffer. 

An obvious use of bake testing is to compare the performance of two different batches of flour. In this exercise it is suggested that the control batch is a bread flour while the test should be a non-bread-making soft flour such as an English plain flour. 

Applications and uses of high protein legume flours in fortification of fried and baked goods and other food products for both Western and traditional diets of developing countries are covered in greater detail in Chapters 2-6. To achieve the balance needed in a treatise on food proteins and to include information... 

Use of Peanut and Cowpea Flours in Selected Fried and Baked Foods... 

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Enzyme hydrolysis of peanut flour also altered the physical characteristics of baked cookies (60). With the exception of the bromelain hydrolysate, the use of peanut flour in cookies resulted in increased specific volume when compared to the 100% wheat flour control. Untreated peanut flour substitution reduced the diameter and increased the height of cookies however, treatment with proteolytic enzymes reversed the behavior. As evidenced by substantial increases in spread ratios, the diameter of cookies containing treated flours increased proportionately more than did the height. These data promote the feasibility of decreasing or increasing the spread of cookies through the addition of various amounts of untreated or enzyme-treated peanut flour. 

Sift the flours, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside. 

In a medium mixing bowl, sift the flour and baking soda together. Add this dry mixture to the butter mixture and beat just to com-... 

In a food processor, pulse the flour, sugar, baking powder, and salt to combine. 

In a large bowl, mix the flour, millet, baking powder, baking soda, salt, flaxseed, and cinnamon. 

In a separate bowl, mix together ground oatmeal, pastry flour, barley flour, soda, baking powder, salt, and wheat germ. 

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