Wheat is composed mainly of endosperm, bran, and germ. Wheat proteins include albumin, globulin, glutenin, and gliadin. Hard wheat is high in protein and used for bread, while soft wheat is low in protein and used for cakes and cookies. Wheat flours are categorized by protein content, including bread flour, pastry flour, and cake flour. Flour improvers are added to flour to improve processing and baking quality, and include bleaching, maturing, reducing, and emulsifying agents as well as enzymes. Water plays several key roles in baking, including forming gluten, controlling dough temperature, allowing for starch gelatinization, acting as a solvent, enabling enzyme activity
Wheat is composed mainly of endosperm, bran, and germ. Wheat proteins include albumin, globulin, glutenin, and gliadin. Hard wheat is high in protein and used for bread, while soft wheat is low in protein and used for cakes and cookies. Wheat flours are categorized by protein content, including bread flour, pastry flour, and cake flour. Flour improvers are added to flour to improve processing and baking quality, and include bleaching, maturing, reducing, and emulsifying agents as well as enzymes. Water plays several key roles in baking, including forming gluten, controlling dough temperature, allowing for starch gelatinization, acting as a solvent, enabling enzyme activity
Wheat is composed mainly of endosperm, bran, and germ. Wheat proteins include albumin, globulin, glutenin, and gliadin. Hard wheat is high in protein and used for bread, while soft wheat is low in protein and used for cakes and cookies. Wheat flours are categorized by protein content, including bread flour, pastry flour, and cake flour. Flour improvers are added to flour to improve processing and baking quality, and include bleaching, maturing, reducing, and emulsifying agents as well as enzymes. Water plays several key roles in baking, including forming gluten, controlling dough temperature, allowing for starch gelatinization, acting as a solvent, enabling enzyme activity
Wheat is composed mainly of endosperm, bran, and germ. Wheat proteins include albumin, globulin, glutenin, and gliadin. Hard wheat is high in protein and used for bread, while soft wheat is low in protein and used for cakes and cookies. Wheat flours are categorized by protein content, including bread flour, pastry flour, and cake flour. Flour improvers are added to flour to improve processing and baking quality, and include bleaching, maturing, reducing, and emulsifying agents as well as enzymes. Water plays several key roles in baking, including forming gluten, controlling dough temperature, allowing for starch gelatinization, acting as a solvent, enabling enzyme activity
: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module – 02: Role of ingredients in baked products manufacture-1: Wheat flour, flour improvers and water Composition of wheat
Endosperm (80-85%)
Bran (13-17%) Wheat kernel
Germ (2-3%) Wheat protein and solubility
Wheat protein Solubility % of total protein
Albumin Water soluble 5%
Globulin Salt (0.5 N NaCl) 5%
soluble Glutenin Dilute acid and alkali 40- 50 % soluble Gliadin 70% ethanol soluble 40- 50 % Types of wheat
• High protein content
• High water absorption capacity • Strong gluten network and elasticity Hard • Excellent gas holding capacity • Used in bread manufacture wheat
• Low protein content
• Low water absorption capacity • Poor gluten network and elasticity • Poor tolerance to mixing and fermentation Soft wheat • Used in cakes, pastries and cookies etc. Commercial grades of wheat flour
Flour grade Endosperm Bran and germ Colour Ash content
Patent flour Present Absent White Lowest
Clear flour Present Present Slightly Highest
gray
Straight flour Present Present vary Variable
Bread flour • Obtained from hard wheat •11.5–13.5 percent protein • Gluten of good strength, stability, extensibility and gas retaining property.
Pastry flour Categorization • Obtained from soft wheat of patent • 7–9.5 percent protein • Gluten of poor strength, stability, flour extensibility and gas retaining property.
Cake flour • Obtained from soft wheat • 7–9 percent protein • Gluten of poor strength, stability, extensibility and gas retaining property. Germ enriched flour Brown flour
Whole wheat flour Other flours also gaining popularity Self rising flour
Composite flour
Gluten free flour Bleaching agents: • Whiten the freshly milled flour • Benzoyl peroxide and chlorine common agents.
Maturing agents : FLOUR
• Oxidization and accelerate ageing of flour • Whitening of flour IMPROVERS • Oxidation of gluten-forming proteins, allowing them to form stronger gluten Functional • Azodicarbonamide, Potassium bromate, Ascorbic acid, and Potassium iodate most commonly used. ingredients added to flour to improve Reducing agents : • Break the protein network and weaken the flour processing and • Improves machinability baking quality. • Shortens mixing and proofing time These are also called • L-cysteine, Fumaric acid, Sodium bisulphate, Non- leavening yeast and Ascorbic acid common agents as dough conditioners, dough Enzymes: • Natural catalysts to speed up reactions in dough improver and bread improver. Emulsifiers: • Strengthen the dough and improve finished product volume Gluten formation: Glutenin and gliadin protein forms gluten in the presence of water only.
Dough temperature control
Starch gelatinization: Starch needs to be hydrated for
swelling and proper gelatinization during baking.
Solvent of salt and non flour ingredients: Water act as Water
solvent of salts and non-flour ingredients that helps in their uniform distribution.
Medium for enzyme activity Role in
Moistener: Water o contributes to moistness of baked products and improve their mouthfeel. baking Natural leavener: Water and liquids present in dough turns to steam during baking and causes leavening in the product. ASSESS YOURSELF
