Principles_of_BakingJanet09Revised

Principles_of_BakingJanet09Revised - PrinciplesofBaking

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    Principles of Baking Brown , A.  Understanding Nutrition.Thomson/Wadworth
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    Wheat Kernel of wheat  endosperm 83%  bran 14%  Germ, embryo, 2½%   Flour produced by milling  grains (wheat, corn, or rye  kernels)  63 –77 % starch or complex  carbohydrate; remaining  protein; fats; minerals/  structure.
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    Classes of wheat Classified by the “hardness” or “softness”  of the kernel - Hard wheat has a hard kernel, and is  higher in protein.  Soft wheat is more  powdery, and is lower in protein. Classified by season –”winter” or  “summer”.  Winter wheat may be hard, or  soft
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    Types of Flour All purpose Flour  –  white flour, no germ and bran. Whole-wheat Flour  – entire wheat kernel with higher fat   content from germ Bread Flour  – white flour from hard wheat, higher % of  protein   gluten. More granular. Cake Flour   – Also from soft wheat – feels soft and satiny.  Protein content is very low.  High starch content and weak  gluten - for delicate and fine-textured cakes. Pastry Flour  – from soft wheat, lower % of protein than all- purpose flour.  For  commercial  baking of pastries.
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  Protein Content of Flours Flour Protei n % Kcal CHO (g) Fiber (g) Total  fat(g) Usage All- purpose 10-13 103 21.6 0.8 0.3 General  baking Bread  Flour 12-15 102 20.6 -- 0.5 Yeast bread Whole  Wheat 13-14 96 20.6 3.6 0.5 W.W.  breads, etc. Cake
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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Principles_of_BakingJanet09Revised - PrinciplesofBaking

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