Types of Flour

Com as com flakes, sweet com, com as various types of flour and meal, popcorn, other snacks foods such as chips, and com juice as sweeteners, com used in fermentation for beer and in the production of alcohol, and corncobs and stalks used as carriers for various chemicals and medications, as fiber sources, and for the improvement of soil condition by plowing under stalks, are some of the uses for this versatile crop. See Ref. 75 for more information on corn. 

Ingredient E number Types of flour and bread where it may be used Maximum quantity permitted in mg kg 3 of flour... 

Plain Flour. This product is the ordinary flour used for most home baking. The equivalent product in the USA is general purpose flour, although one will not necessarily substitute for the other. This type of flour is sometimes called household flour. 

Almost any type of flour can be made as a wholemeal in principle. Wholemeal flour is what it says it is, i.e. all of the wheat. It is illegal to bleach fortify or add flour treatments to wholemeal flour. It is the only type of flour that does not have to be fortified as the natural minerals that were present in the wheat are all present in wholemeal flour. The wheat germ oil is also present. 

While any type of flour can be made in a wholemeal form some products probably can not be made from wholemeal flour. The problems are that although all the wheat protein is present the quality of the protein is lower towards the outside of the wheat berry. This effect would render the making of products requiring very high extensibility, e.g. filo pastry, very difficult. The other problem is that the bran particles tend to burst gas bubbles, reducing the amount of lift. Despite the above, wholemeal bread flour is common and wholemeal self raising flour can be made. 

Type of flour Water absorption (%) Development time (min) Stability ( min) Resistance (BU) Area (cm3)... 

The most important dough property in biscuit doughs is extensibility. Resistance is undesirable. The only type of flour that can not be used to... 

High-speed hammer or pin mills result in some selective grinding. Such mills combined with air classification can produce fractions with controlled protein content. Flour with different protein content is needed for the baking of breads and cakes these types of flour were formerly available only by selection of the type of wheat, which is limited by growing conditions prevaihng in particular locations [Wichser, Milling, 3(5), 123-125 (1958)]. 

Soy flour is just what it sounds hke—flour made from ground soybeans. Because it s one of the few alkaline flours, it s a good way to add protein, fiber, and phytochemicals to baked goods. It is best mixed with other, milder types of flour to avoid a beany taste. 

As mentioned in the introduction, the flour itself contains protein, starch, and lipid which may be broken down as a result of the high temperature and shear forces within the extrusion to form flavor compounds. Because of the different composition of flours from different sources, the resulting flavor profiles may take on different characteristics. The following is a review of some of the flavor research that has been done on different types of flours. 

Bread flours are standardized on the basis of their ash content in Europe and, particularly, Germany. The type of flour = ash content (weight %) x 1000 corresponds to the extraction grade. Examples are provided in Table 15.36 for wheat and rye flours and their chemical composition... 

A higher value of the modulus of elasticity indicates a rigid material (the E value is about 200 000 MPa for steel), a lower value indicates a more brittle material (such as glass, where = 50 000-90 000 MPa), and a very low value represents a ductile material (such as rubber with = 10-100 MPa). The values of certain foods are, as an fllustration, Hsted in Table 7.9. These values depend on many factors. For example, the modulus of elasticity in bread changes during storage and depends on the type of flour and addition of emulsifiers and a range of other variables. 

The predominant grain used for breads in the United States is wheat, but recent innovations in baking technology have made it possible to use almost any type of flour to produce appealing products. 

Type of Flour Calcium IroR TbioRiiR Ribofluvin Niacin... 

Dustless (agglomerated) flour— The older types of flour were very dry and dusty, and tended to ball up in large masses when mixed with liquids. Furthermore, it is believ that many professional bakers developed allergies to wheat as a result of the chronic inhalation of airtxjrne flour dust. 

Floui. There are myriad types of flour, made from many grains from around the globe, but in the US, the most common is wheat flour. That category can be further broken down into enriched, blended, whole grain, bread, graham, bolted, cake, bleached and unbleached, and so on. Overwhelmed Start with all-purpose flour, sold inexpensively at any supermarket in variously sized bags. And there you have your cornerstone. 

Gradually add both types of flour while you stir. Mix until the ingredients are thoroughly combined and the dough begins to pull away from the sides of the bowl. 

Water absorption varies according to flour strength, type of flour and fiber, and vital gluten additions. 

Muffins are produced similar to low-ratio cakes, but the batter is placed in small cupshaped molds before baking (Cross 2007). Most are produced from refined soft-wheat flour, although whole-wheat muffins and batters supplanented with berries, raisins, and other similar products are gaining popularity. As in cakes, the type of flour, doubleacting baking powder, and batter consistency greatly affect product characteristics. 

Most popular category of snack foods, generally obtained after simple shaping of doughs or dry-milled fractions forced through an extruder (direct expanded products). Raw materials include various types of flours and grits. 

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