History of Baking
History of Baking
History of Baking
of
Baking
The Roman Empire
Inevitably Greek culture influenced
the Roman Empire ; bakery know-
how was transformed and really
flourished.
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CAKE FLOUR
SOY FLOUR
Contains 50 percent protein and is used primarily
to boost the protein content of baked goods. Soy
flour cannot form gluten and does not contain
starch. Its use in large amounts affects the taste of
baked goods and causes them to brown quickly.
An acceptable substitution is to take 2 tablespoons
flour out of each cup of flour in a recipe and add 2
tablespoons soy flour
RYE FLOUR
is often used in combination with
wheat flour for bread. Light rye flour
can be successfully substituted for 40
percent of wheat flour in a recipe
without loss of volume. Medium and
dark rye flours should be limited to 30
percent and 20 percent, respectively, of
the total flour amount
WHOLE WHEAT
flour may be substituted for part of the white flour in
yeast and quick bread recipes, but the volume of the
finished product will be reduced. Whole wheat flour
contains the nutritious germ and bran as well as the
endosperm of the wheat kernel. Bran particles cut
through the gluten during mixing and kneading of bread
dough, resulting in a smaller, heavier loaf. If substituting
a very coarsely ground whole wheat flour for all purpose
flour, use 1 cup plus 2 tablespoons whole wheat flour for
every cup of all purpose flour. To substitute whole wheat
flour in a white bread recipe, use half whole wheat and
half bread flour for the best results.
OAT FLOUR
has a relatively high protein content, 17 percent, but
does not form gluten. Oat flour can be substituted for
as much as 1/3 of wheat flour in bread.