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    Different Types of Flour

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    Niche Tanamor Lazona
    This document discusses different types of flour, their properties, and uses. It explains that flour is a finely ground meal or powder obtained from milling grains, roots, or starchy vegetables. The main types of flour discussed are all-purpose flour, which is used for many baked goods and has 8-11% protein; cake flour, made from soft wheat with 7-9% protein for tender cakes and pastries; and bread flour, a hard wheat flour with 12-14% protein used mainly by commercial bakers for yeast breads. The document also outlines how to properly store flour to prevent moisture or insect damage.

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    © All Rights Reserved
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    Different Types of Flour

    Uploaded by

    Niche Tanamor Lazona
    831 views21 pages
    This document discusses different types of flour, their properties, and uses. It explains that flour is a finely ground meal or powder obtained from milling grains, roots, or starchy vegetables. The main types of flour discussed are all-purpose flour, which is used for many baked goods and has 8-11% protein; cake flour, made from soft wheat with 7-9% protein for tender cakes and pastries; and bread flour, a hard wheat flour with 12-14% protein used mainly by commercial bakers for yeast breads. The document also outlines how to properly store flour to prevent moisture or insect damage.

    Original Description:

    Classification and types of flour

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    This document discusses different types of flour, their properties, and uses. It explains that flour is a finely ground meal or powder obtained from milling grains, roots, or starchy vegetables. The main types of flour discussed are all-purpose flour, which is used for many baked goods and has 8-11% protein; cake flour, made from soft wheat with 7-9% protein for tender cakes and pastries; and bread flour, a hard wheat flour with 12-14% protein used mainly by commercial bakers for yeast breads. The document also outlines how to properly store flour to prevent moisture or insect damage.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    831 views21 pages

    Different Types of Flour

    Uploaded by

    Niche Tanamor Lazona
    This document discusses different types of flour, their properties, and uses. It explains that flour is a finely ground meal or powder obtained from milling grains, roots, or starchy vegetables. The main types of flour discussed are all-purpose flour, which is used for many baked goods and has 8-11% protein; cake flour, made from soft wheat with 7-9% protein for tender cakes and pastries; and bread flour, a hard wheat flour with 12-14% protein used mainly by commercial bakers for yeast breads. The document also outlines how to properly store flour to prevent moisture or insect damage.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 21
    At a glance
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    Flour is obtained from milling grains and serves as the structural framework for baked goods. There are different types of flour for various baking needs.

    The main types of flour classified include whole wheat, bread, all-purpose, cake, pastry, self-rising, enriched, high gluten and bran flour.

    Flour provides structure, color, texture and flavor to baked goods. It also improves nutrition and can be used as a thickener, binder or dredging agent.

    Baking Ingredients and

    their Properties
    Flours

    What is a FLOUR?

    Flour is a finely ground meal or


    powdery product obtained from
    milling cereal grains, root crops,
    starchy vegetables and other
    foodstuffs.
    It serves as the structural
    framework of baked products.

    Wheat Kernel
    Composition
    BRAN
    GERM
    ENDOSPERM

    The 3 parts to a wheat kernel


    (sometimes called a wheat berry):
    1) The BRAN is the hard outer covering of
    the wheat kernel, high in fiber & nutrients.
    2) The GERM is the nutrient-rich embryo
    that will sprout and grow into a new wheat
    plant.
    3) The ENDOSPERM is the biggest part
    (83%), the "insides" of the kernel - mostly
    starch.

    Classification of Wheat Flour


    1. Whole wheat, stone-ground and graham
    flour can be used interchangeably; nutrient values
    differ minimally. Either grinding the whole-wheat
    kernel or recombining the white flour, germ and
    bran that have been separated during milling
    produces them. Their only differences may be in
    coarseness and protein content. Insoluble fiber
    content is higher than in white flours. Whole wheat
    flour is more nutritious than white flour.

    Classification of Wheat Flour


    2. Bread flour is white flour that is a blend of hard,
    high-protein wheats and has greater gluten
    strength and protein content than all-purpose flour.
    Unbleached and in some cases conditioned with
    ascorbic acid, bread flour is milled primarily for
    commercial bakers, but is available at most grocery
    stores. Protein varies from 12 to 14 percent. It has
    an off-white color and has a granular texture.

    Classification of Wheat Flour


    3. All-purpose flour is white flour milled from hard
    wheats or a blend of hard and soft wheats. It gives
    the best results for many kinds of products,
    including some yeast breads, quick breads, cakes,
    cookies, pastries and noodles. All-purpose flour is
    usually enriched and may be bleached or
    unbleached. Bleaching will not affect nutrient value.
    Different brands will vary in performance. Protein
    varies from 8 to 11 percent.

    Classification of Wheat Flour


    4. Cake flour is fine-textured, silky flour milled from
    soft wheats with low protein content. It is used to
    make cakes, cookies, crackers, quick breads and
    some types of pastry. Cake flour has a greater
    percentage of starch and less protein, which keeps
    cakes and pastries tender and delicate. Protein
    varies from 7 to 9 percent.

    Classification of Wheat Flour


    5. Pastry flour has properties intermediate
    between those of all-purpose and cake flours. It is
    usually milled from soft wheat for pastry-making,
    but can be used for cookies, cakes, crackers and
    similar products. It differs from hard wheat flour in
    that it has a finer texture and lighter consistency.
    Protein varies from 8 to 9 percent.

    Classification of Wheat Flour


    6. Self-rising flour, also referred to as phosphated
    flour, is a convenience product made be adding
    salt and leavening to all-purpose flour. It is
    commonly used in biscuits and quick breads, but is
    not recommended for yeast breads. One cup of
    self-rising flour contains 1-1/2 teaspoons baking
    powder and 1/2 teaspoon salt. Self-rising can be
    substituted for all-purpose flour by reducing salt
    and baking powder according to these proportions.

    Classification of Wheat Flour


    7. Enriched Flour is a white flour with nutrients
    added to it.

    Classification of Wheat Flour


    8. High Gluten flour is usually milled from spring
    wheat and has a high protein (40-45 percent), lowstarch content. Gluten flour improves baking quality
    and produces high-protein gluten bread. It is used
    to bake hard crust breads and special products
    such as pizza dough.

    Classification of Wheat Flour


    9. Bran Flour consists of bran flakes added to
    flour. It has either fine or coarse texture.

    Classification of Wheat Flour


    10. Instant or Quick Mixing Flour processed by
    moistening and redripping the flour. It needs no
    sifting before use because it blends with liquid
    easily.

    Uses of Flour
    Flour provides bulk structure to baked products
    It contributes color, texture and flavor to baked
    products.
    It improves the nutritive value of food because it
    contains protein, riboflavin, iron, niacin and other
    minerals.
    It is used for various cooking purposes as
    thickener, binder, for dredging food and as
    stiffening agent in laundry.

    Storage of Flour
    Flour is best stored in tightly closed container
    and kept in a cool, dark pantry or shelf to prevent
    it from moisture, dirt and insects.
    Flour keeps for two or three months.

    _________1. It is known as the family or general purpose flour


    with 10-11% protein content. It is used for almost all cooking
    purposes but it is inferior to cake flour.
    _________2. Classified as soft wheat flour with content of 7-8%
    of protein.
    _________3. It needed no sifting before use because it blends
    with liquid easily.
    _________4. It is also called strong or hard flour with 12-14%
    protein content. It has an off-white color and has a granular
    texture.
    _________5. It is a finely ground meal or powdery product
    obtained from milling cereal grains, root crops and starchy
    vegetables and other foodstuffs. It serves as the structural
    framework of baked products.

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