FLOUR AND

FLOUR
MIXTURE
GROUP 2
 FLOUR
Flour is the fine powder derived from the
endosperm portion of cereal seeds or other
starchy pods.
 CEREAL NON-CEREAL
SOURCES SOURCES
Wheat Soybean
Oats Potatoes
Rye Cattails
Barley Taro
Rice Arrowroot
Corn
Flour and Water are the simplest flour
mixture

*Other ingredients that may be included to

the mixture: milk, fat, eggs, sugar, salt,
flavoring, and leavening agents
 FLOUR MIXTURE
DRY INGREDIENTS LIQUID INGREDIENTS

Flour Water
Leavening agents Milk
Sugar Fat
Salt Eggs
Flavoring
FLOURS
Flour provides structure, texture, and flavor to baked products.
Flour starch is one of the compounds in flour that strengthen baked
products

GLUTEN
Gluten is a protein that contributes to the firming of flour mixture.
The ability of a baked product to rise is directly related to its protein
content.
Wheat flour has the highest protein concentration that form gluten,
ergo it yields light airy textures of baked products
PURPOSE OF GLUTEN
FORMATION
Mixing wheat flour with water combines the protein gliadin and
glutenin to form gluten.
Kneading makes gluten networks to be stronger.
Gluten makes the bread dough elastic and plastic.

SEPARATING GLUTEN FROM

FLOUR
To separate gluten from flour, simply knead a handful dough under
cold running water.
STEPS TO GLUTEN
FORMATION
Hydration
Water helps to draw out the gluten-forming proteins from the crushed
endosperms cells. In fact, most doughs are 40% water by weight.

Kneading
Kneading is the act of compressing and stretching the dough to increase gluten
content strength. It changes dough from a sticky mass to a smooth, stretchable,
consistency that is easily molded, yet springs back to light pressure.
DRIED
GLUTEN
Dried gluten is often used to increase the
protein content of flours, cereals, pasta
and other bread products. It can also be
used to manufacture stimulated meat
products for vegetarians.
CEREAL-GRAIN ALLERGIES
TWO TYPES OF ALLERGIC REACTION:

1. Baker's Asthma- inhalation of flour particle

2. Cereal Allergy- allergic individual eats certain
types of cereal
CELIAC DISEASE
An immune disorder in which a body creates antibodies
to gluten, protein found in wheat, rye, barley, and some
other grains.
Symptoms: abdominal bloating and pain, diarrhea,
fatigue, and weight-loss. In infants, it causes growth
failure (height & weight for their average age)
GLUTEN-FREE
products containing less than 20ppm gluten
does not contain any trace of wheat, rye, barley, or cross of any of
these grains.
MILLING
grinding process which the grain kernel needs to be removed
from the bran and germ making its endosperm ground into a fine
powder known as flour.
traditional milling used mortar and pestle which produces whole-
grain flour and the product produced after sifting is called whole
meal.
5 STEPS OF MILLING:
Step 1: Breaking- a special machinery equipped with break rollers is
used to produce break flour.
Break flour still have some of its brans attached to the endosperm
layer.

Step 2: Purifying- flours is moved to a container and undergo a

process which blowing air currents removes the remaining brand.
Endosperms that is freed and purified from whole grains is called
middlings.
5 STEPS OF MILLING:
Step 3: Reducing- used 10 to 15 smooth-surfaced rollers which
spaces is progressively reduced while grinding the middlings into
flours.

Step 4: Sifting- Flour is sifted in streams

Step 5: Classifying- Flour streams ranges from fine, first break,

coarse, or clear. The flours obtained from them is ranged from patent
flour to straight flour.
PATENT FLOUR
-contains the finest streams produced during milling
Long- contains more protein in the outer are of endosperm and is
commonly used in making bread flour
Short- comes from center of endosperm, it is very high in starch and
best for making pastry flour.

CLEAR FLOUR STRAIGHT FLOUR

-left over from patent flour -containing all the different types of
Fancy clear, first clear, second streams produced during milling
clear
Coarser clear flour – primarily
used for All-purpose flour
WET MILLING
A technique used to produce pure starch and other byproducts of
corn.
Does not involve any mechanical breaking or grinding
Corn kernels are soaked in water for up to 36 hours
WHEAT FLOUR
CLASSIFICATION:
PERCENT PROTEIN CONTENT
Amount of protein content present in flours
Soft Wheat – have the least percent of protein but have the
highest starch content. Ideal for tender, fine crumb of crackers,
cakes, and pastries.
Hard Wheat – have higher protein content. Ideal for high-protein
flours for yeast breads.
Durum Wheat – have most protein. Milled into semolina flour
used for making pasta.
PERCENT PROTEIN CONTENT
MINERAL CONTENT
portion of the food that remains after being burned at very high
temperatures.
The amount of ash obtained from 100 grams of dry flour will vary
in Germany
o Pastry Flour; about 0.4% ash (405)
o Whole Wheat Flour; 1.5% ash (1600)
Flour type numbers are based on mineral content per 10 grams of
flour
o Standard Pastry Flour; Type 45
o Whole-wheat Flour; Type 150
TYPES OF WHEAT
FLOUR
Whole-Wheat Flour
White Flour
Bread Flour
Durum Flour
All-Purpose Flour
Pastry Flour
Cake Flour
Gluten Flour
Graham Flour
WHOLE-WHEAT
FLOUR
Graham or entire-wheat flour
Made from the entire wheat kernel
including bran, germ, and
endosperm.
Often combined with white flour.
Requires refrigeration to prevent
rancidity.
WHOLE-WHEAT
FLOUR
AS FUNCTIONAL FOOD:
Increased intake is associated with
decreased risk of heart disease,
cancer, stroke, diabetes, and some
gastrointestinal diseases.
High Fiber content
Daily fiber intake recommendation:
25g for women and 38g for men,
But average daily intake is 15g/day.
WHITE FLOUR
Made from only the endosperm of
wheat grain.

BREAD FLOUR
long-patent white flour made from
hard, winter wheat.
Ideal form making yeast breads and
hard rolls.
DURUM FLOUR
(SEMOLINA)
Made from hard winter durum
wheat
Highest protein content- 9-18%
Best for pasta products
ALL-PURPOSE
FLOUR
Family-type flour
Less protein than bread flour- 11%
Breads, cakes, and pastries
Protein content varies from region-
to-region or by brand.
PASTRY FLOUR
cookie or cracker flour
cream-colored pastry flour from
soft wheat with short to medium
patents
Protein content- 9%
For pastries, some cookies, sweet
yeast doughs, biscuits, and muffins.
CAKE FLOUR
Soft, extra short patent wheat flour
pure white, very fine, silky and soft
8% protein content
Treated with chlorine gas which
lowers pH form 6.0 to 5.0
GLUTEN FLOUR
from wheat flour that has been
milled to retain the gluten
Helps heavy bread to rise more
readily
Factors to consider when using
gluten:
1. All gluten products must be
refrigerated or frozen.
2. Gluten causes digestive problems
for people with Celiac Disease.
GRAHAM FLOUR
produced by combining a finely
ground endosperm with a coarsely
ground germ and bran
Graham crackers today are
imitation because they are made
with regular wheat flour.
TYPES OF
NON-WHEAT
FLOUR
RICE FLOUR Popular in Asian Culture. Used to make rice
noodles and as wheat substitute in baked
goods

CHICKPEA Common in India and Italy. Produced from

FLOUR Chickpea Legume.

Contains high concentrations of water-slouble

RYE FLOUR carbohydrates called pentosans.
Gases in Rye bread do not expand very well
CORNMEAL Made from yellow, white, and even blue corn.
Masa farina is a finely ground cornmeal flour
FLOUR made from presoaked in lime or lye.
Chief protein is zein
Corn bread and corn muffins do not rise to any
great extent and have crumbly texture.

SOY FLOUR soybean source so it's higher in protein than

other flours
More lysine than wheat to improve protein
profile
low gluten capacity so it must be combined
with wheat flour when baking
BUCKWHEAT Has more starch and less protein that what
flour
FLOUR Used in pancakes, waffles, crepes and blinis
Popular in Europe; used in breakfast cereals
and breads
Higher fiber content and better protein quality
due to its lysine content than regular wheat.

TRITICALE From triticale, a hybrid of wheat and rye grains

Best used in 1:3 ratio with white flour in bread
FLOUR production.
POTATO Cooked potatoes that have been dried and
ground.
FLOUR Increases loaf volume

ALMOND Whole almonds that are ground to a fine

powder.
MEAL FLOUR Used in cookies, cakes and desserts
Must be stored in the freezer

A grain that is high in protein and fiber and has

AMARANTH nut-like flavor
COCONUT slightly sweet taste
high in fiber and contains more moisture than
FLOUR most non-gluten flours

SORGHUM strong flavor, and is used in small doses (about

1.8 cup per batch in baked goods)
FLOUR
TREATED
FLOURS
AGED FLOUR Flour is stored for several months so it could
age and become naturally bleached by
oxygen in the air

BLEACHED Unbleached flour has yellow-brown color from

FLOUR xanthophyll. These pigments needs to be

removed by a lipophilic bleach.
Chlorine Gas- used in 1912 and as bleach of all
purpose flour and cake mixes
Nitrogen tetroxide- oldest successful
bleaching
Benzoyl peroxide- most commonly used
agent in the United States
PHOSPHATED Flour may be leavened by baking soda if an
acid has been added.
FLOUR Has an advantage of increased calcium
content

All-purpose flour with a leavening agent

SELF-RISING (baking powder) and salt already added.
FLOUR One cup of self-rising flour contains 1 1/2 tsp of
baking powder and 1/2 tsp of salt.
INSTANT OR Mixes easily with water thus, suitable for
powdered soups, sauces, and gravies.
AGGLOMERA Not recommended for baked products
TED FLOUR Created by passing flour through steam, which
wet it and allow it to stick together in very small
particles

ENRICHED white flour with added B vitamins (thiamine,

riboflavin, niacin, and folate as well as mineral
FLOUR iron
Calcium is an optional enrichment nutrients.
FLOUR
MIXTURE
INGREDIENTS
LEAVENING AGENT
1. Physical Leaveners- Air and steam
2. Biological leaveners - Yeast and bacteria
3. Chemical leaveners - Baking powder and baking soda.
Air and Steam- Air and steam are physical agents that help the dough to rise.
Air - Air is incorporated into almost all flour mixtures during mixing, dur-ing the
creaming of fat and sugar, by sifting dry ingredients, or by using whipped egg
whites.
Steam- Water incorporated into flour mixtures produces steam when heated,
expanding to 1,600 times its original volume. Steam, either from liquid or from
other ingredients such as egg whites, is the primary leavening agent for
piecrust.
BAKING SODA
A white chemical leavening powder consisting of sodium bicarbonate.

BAKING POWDER
A chemical leavener consisting of a mixture of baking soda, acid(s), and an
inert filler such as cornstarch

YEAST
The ability of yeasts to produce carbon dioxide through fermentation was
probably discovered by accident. An Egyptian baker in ancient times is
reputed to have set a flour-and-water dough aside in a warm place, where it
became contaminated with yeasts from the air.
DRY YEAST
the common widely available type of yeast and is sold in small packets
this porous and free-flowing type of yeast can be stored at room
temperature but keeps longer when refrigerated or frozen.
water warmed to 155°F (46°C), is ideal for rehydrating and activating the dry
yeast
it should not be exposed to temperature
below 100°F (38°C) , which lower its activity and result in a sticky dough or
above 140°F (60°C) which will kill it
FRESH YEAST
Also called compressed or cake yeast, this type of yeast is sold as a semi-solid
cake with about 70% moisture

INSTANT, QUICK-RISING,
OR FAST ACTING YEAST
this primarily use for commercial bakers.
this yeast strain reproduces more quickly
that the traditional yeast.
BACTERIA
Harmless bacteria that generate carbon dioxide are used as leavening agents in
sourdough and salt-rising breads. these baked products depends on a starter.
there are two types of fermentation- one from bacteria and one from yeast-
contribute to the production of a desirable.
the bacteria also contribute a desirable slightly sour flavor to certain baked
products.

BAKING SODA
chemically yields carbon dioxide in the presence of moisture and an acid.
up to 1/4 teaspoon of baking soda is required for each cup of flour to be
leavened.
BAKING POWDER
When baking powder is used, it is not necessary to add an acidic ingredient to the
flour mixture in order to produce carbon dioxide because the acid has already been
added. All it needs is moisture and heat added to activate it.

ACID IN BAKING POWDER:

Baking powder is enhanced baking soda made by combining ¼ teaspoon of
baking soda with ½ teaspoon of cream of tartar.
Cream of tartar was derived from the sediment collected on the sides of wine
casks. And was the most popular used acid in the production of commercial
baking powders.
Federal standards require that all baking powders must be formulated to be
able to produce at least 12% carbon dioxide when water and heat are applied,
yet many yield about 14% to allow for losses during storage.
TYPES OF BAKING POWDER:
1. .Fast, or single-acting, powder
2. Slow, or double-acting, powder

*Fast-or single-acting powder is available only to commercial bakers. Flour mixture

made with these baking powders should be handled quickly and efficiently and
placed in the oven.

*Approximately 1½ to 2 teaspoons of single-acting powder are required for every

cup of flour.

*Approximately 1 to 1½ teaspoons of double-acting baking powder are required for

every cup of flour.
OTHER TYPES OF BAKING POWDER:
1. Potassium bicarbonate- is available for people on low-sodium diets.
2. Ammonium bicarbonate- is used for cookies that require very little water and
have a high surface area.

TOO MUCH/TOO LITTLE LEAVENING

Too much baking soda or pockets of baking soda created by inadequate mixing
with the dry ingredients will cause the production of residues of sodium
carbonate, resulting in a soapy flavor and discolored brown or yellow spots.
Too little leavening results in a compact, heavy baked product.

TOO MUCH/TOO LITTLE LEAVENING

Too much flour results in a lower volume, an increased number of “tunnels,” and
a drier, tougher crumb.
 SUGAR
Aside from contributing sweetness, sugar also influences the volume, moistness ,
tenderness, color, appearance, and caloric content of baked products.

FUNCTIONS OF SUGAR:
The obvious sweetening role of sugar is apparent in baked products. Other
functions of sugar in flour mixtures include the following:
Increases the volume of cakes and cookies by the addition of air into the fat
during creaming.
Helps to brown the outer crust of baked products through caramelization
and the Maillard reaction.
Increases moistness and tenderness, and also helps delay staling through the
hygroscopic, or water-retaining ,nature of sugar, thus improving the shelf life
of baked products.
TYPES OF SUGAR:
The types of sugar commonly used in baked products are white sugar, brown
sugar, confectioners sugar, and muscovado sugar.

TOO MUCH/TOO LITTLE SUGAR

Baked products made with too much sugar may fall, and may have a lower
volume, a coarse grain, a gummy texture, and an excessively browned crust.
While baked goods with too little sugar might turn out rubbery, pale, or dry.
SALT
Salt Controls Yeast Growth In the production of yeast breads, salt helps control yeast
growth. Without salt, fermentation would be too rapid and result in a sticky, difficult-
to-handle dough.
Excess salt produces a firm dough with a low volume (because of partially inhibited
fermentation), dense cells, and a too salty taste. Too little salt produces a flowing,
sticky dough with a low volume, uneven cell structure, lack of color, and a bland taste.

FLAVORINGS
Because the basic ingredients of all baked products are the same, all would taste very
similar without variations in added flavorings. Flavor extracts, cocoa, melted baking
chocolate, fruits, spices, nuts, and other flavorings, seemingly limited only by the
baker’s imagination, may be added to vary the taste experience.
MILK
it is not necessary to include milk in a flour mixture, but it is usually recommended over
water, because it improves the overall quality of the baked product In addition to
contributing water, milk adds flavor and nutrients.

TOO MUCH/ TOO LITTLE LIQUID

Excess liquid may result in a very moist baked item with low volume. Too little liquid
may produce a dry baked product that is low in volume and stales quickly.
FATS
performs many functions in bakedgoods. It acts as a tenderizer and adds volume,
structure, flakiness, flavor, color,and a resistance to staling.

FUNCTIONS:
Improves Volume-
Fat increases the volume of the baked product as fat particles (crystals) melt during
baking, making the battermore fluid and prone to expansion.

Improves Strength, Crumbs and Flakiness-

In the process of adding volume, fats provide strength to the baked product’s
structure. As a result, it is more resistant to shocks that otherwise might cause it to
colapse during handling.
FUNCTIONS:
Improves flavor and color-
The moister crumb of many baked products and the smooth mouthfeel of many
fillings used in cookies or pastries is heavily dependent on the presence of fats. The
color is also influenced by the fat content and the type of fat used.

Delays Staling-
Another benefit of the inclusion of fats in flour mixtures is that they delay staling in the
final baked products,Emulsifiers play a role here, also.

TYPES OF FAT USED IN BAKED GOODS

The fats most commonly used in baking are shortenings, unsalted butter, and
margarine. Oil and lard are sometimes used.
TEMPERATURE OF FAT:
When it is to be used in making piecrusts and pastries, fat should be at room
temperature for baking.

LOW-FAT ALTERNATIVES:
The functional roles of fat in flour mixtures cannot be denied, but its elevation of the
total fat gram and calorie counts has led to the development and use of several
commercial flour blends that incorporate a fat substitute.

TOO MUCH/TOO LITTLE FAT

Excess fat makes a batter too fluid,weakens its structure, and decreases the volume of
the finished product. Too little fat makes a batter resistant to ex-pansion during
leavening and results in a tougher crumb.
EGGS
Eggs are added to some flour mixtures to enhance their structural integrity,or for
their contributions to leavening,color, flavor, and/or nutrient content.
Eggs also contribute to leavening as their liquid turns to steam when heated.

TOO MUCH/TOO LITTLE EGG:

Excess egg causes a tough, rubbery texture in the baked product. Too little egg
causes insufficient volume, and inferior structural strength, color, flavor, and utrient
content.
COMMERCIAL
ADDITIVES
Added to the flour mixture to improve commercial production and the quality of
the final baked product.

AGING AGENTS:
-Also known as bleaching agent
-Added to the flour that would speed the aging process

Ex. benzoyl peroxide and acetone peroxide

(Take weeks for natural aging)

MATURING AGENTS:
-Both bleaching and maturing agents are added to whiten and improve the baking
quality quickly

Ex. Azodicarbonamide (ADA), Potassium Bromate and Ascorbic acid

( 1-2 months for natural maturation)

REDUCING AGENTS:
-encourage gluten development and thereby shorten mixing time

Ex. L-cysteine and Bisulfite

OXIDIZING AGENTS:
-Added to whiten the flour and improve the functionality of the resulting dough.

Ex. Benzoyl peroxide

MIX TIME REDUCERS

-Added to reduce the time needed when mixing dough

Ex. Proteases
EMULSIFIERS:
-Added to disperse fat ingredients more evenly through the flour mixture.

Ex. lecithin

ENZYME
3 types of supplemental enzymes to assist baked products:

1. Amylase - converts starch to sugar

2. Protease- breaks down protein

3. Lipooxygenase- bleaches the flour and strengthens the dough.

DOUGH CONDITIONERS:
Examples of dough conditioners include;
reducing agents, oxidizing agents, emulsifiers, and enzymes.

The most commonly used dough conditioners are azodicarbonamide (ADA),

potassium bromate, and ascorbic acid

Less commonly used are calcium bromate, potassium iodate, calcium iodate, and
calcium peroxide.
 FLOUR MIXTURES
Doughs and batters are flour
mixtures that differ in their
liquid content and general
use
DOUGHS
Stiff/Firm Doughs
created by adding only 1/8 cup of liquid per cup of flour
Soft Doughs
made more pliable by adding 1/3 cup of liquid per cup of flour.
Refrigerated Dough
doughs can be refrigerated with little effect on their overall
quality.
pop-on packages of dough for baked products such as rolls,
cookies, croissants, and breadsticks
 BATTER
Pour Batter
average from 2/3 to 1 cup of liquid per
cup of flour, are liquid enough to be
poured, piped, or spread
Drop Batter
-Less liquid, ½ to ¾ cup per cup of flour,
forms drop batters that are thick
enough to be dropped or pushed onto
a baking sheet.
CHANGES DURING HEATING:
When heat is applied, the gasses, such as steam, carbon dioxide, and air, almost
immediately expand, creating a pressure that stretches the intricate, elastic
network of gluten.

HIGH-ALTITUDE ADJUSTMENTS:
The lower atmospheric pressure lowers boiling temperatures and raises the
amount of water lost through evaporation.
As a result, the leavening gasses in baked products meet less resistance and
tend to over expand, and thereby collapse more easily.
STORAGE:
White flour can be kept up to a year if it is stored in a pest-proof container kept
in a cool, dry place.
Whole-grain flours, which contain the germ, need to be refrigerated and will
keep up to 3 months

DRY STORAGE:
Keeping the flour dry is important because moisture attracts insects. Store
doughs in metal, glass, or hard plastic, airtight containers.
COOL STORAGE TEMPERATURES:
Required Flour should be kept cool to prevent the activation of its natural
enzymes, which can cause it to deteriorate if it is stored too long
Storing the flour beyond its recommended storage time, however, results in a
higher sugar content

FROZEN:
Kneaded flour mixtures can be frozen; after defrosting, they are ready to be
shaped and baked.However, frozen dough loses some of its originally retained
gasses while in the freezer
Extended frozen storage can lead to a gradual loss of dough strength
Commercially prepared frozen doughs are made with more oxidants, emulsifiers,
and gluten