Yeast-leavened products wheat breads

The flour is used for the production of yeast-leavened donuts, wheat-flour tortillas, crackers/ saltines, oriental noodles, Chinese steamed bread, pretzels, soft pizza crusts, and gravies. It is also used to produce breakfast cereals, and snacks. 

Among the yeast- and bacteria-leavened products are the following (1) bagels—doughnut-shaped rolls (2) Danish pastry (3) Jewish challah bread (4) malt breads (5) pita or pocket bread (6) pizza (7) raised doughnuts (8) salt-rising bread (9) sourdough bread and (10) whole wheat bread. 

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... 

Wheat is the only cereal that possesses functional gluten. The flour, upon hydration and the mechanical work of mixing, forms a cohesive and elastic dough suited for production of yeast-leavened breads, chemical-leavened bakery goods, and pasta (Pomeranz 1988, Kulp and Ponte 2000, Owens 2001). Hard wheats are preferred for production of yeast-leavened breads, whereas soft wheats are used in the manufacture of chemically-leavened products such as muffins, cookies, and cakes. Durum wheats are almost exclusively used for the manufacture of long and short pasta products (Fabriani and Lintas 1988). 

Dough consisting only of flour and water gives a dense flat cake. Baked products with a porous crumb, such as bread, are obtained only after the dough is leavened. This is achieved for wheat dough by addition of yeast while, for fine baked products, baking powders are used. Rye dough... 

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