Flour and It's Characteristics

FLOUR
I s a powder made by grinding raw grains or roots and used to make many different foods.
DIFFERENT TYPES OF FLOUR
• There are two main growing periods, these are: Winter and Spring wheats.
 Winter wheat is sown in Autumn. After germination and early growth it lies dormant
over winter and spring.
Spring wheat is sown in the spring and usually matures two or three weeks later with a
lower yield.
• Strong and Weak (soft) wheat:
 Determined by quality and quantity of protien.
For example: French baguettes use flour milled from hard/soft grains (T55).
• Strong Flour-Bread Flour:
 This type of flour should be made from hard wheat varieties and produces elastic dough
because it has a high gluten and protien content.
• Plain Flour:
 Is a flour that does not have a leavening agent (typically baking powder) is called all-
purpose or plain flour. Cookies are usually prepared using this type of flour.
• Self Raising Flour:
 This is a plain flour to which self-raising agents have been added.
Raising of the dough is caused by carbon dioxide which results from the raising agents, one
alkaline (Sodium Bicarbonate) and one acidic (Acid Calcium Phosphate), reacting with water
in the recipe.
 Self raising flour is used for most cakes, scones, suet pastry and some biscuits.
• Gluten Free Flour:
Although the gluten can be removed from wheat in a special refined process, gluten free
flours are usually made from other cereals (milled, rice, or maize) or seeds, (buckwheat,
chestnuts, chickpeas or grams), or roots (potato, sago, tapioca).
• Wholemeal Flour:
 The 1984 Bread and Flour Regulations provide a definition of wholemeal flour saying
that wholemeal consists of the whole of the product obtained from the milling of
cleaned wheat.
• Cereal Flour:
 Is the main ingredient of bread which is a staple food for many cultures, making the
availability of adequate supplies of flour a major economic and political issue at
various times throughout history.
• Wheat Flour:
 Is one of the most important ingredients in Oceanic, European, South American, North
American, Middle Eastern, North Indian and North African cultures, and is the defining
ingredient for their styles and bread and pastries.It is common base for flour.
• Maize Flour:
 Has been important in Mesoamerica, cuisine since ancient times and remain a
staple in the Americans.
• Rye Flour:
 Rye flour is a constituent of bread in central Europe.
• White Flour:
 Taking the whole grain as 100%, white flour is made by sieving out about 25% of
the coarser wheat particles.
 This would include the barn, wheat germ, sermolina, and other coarse particle.
 Carefully blended from individual wheats before milling, our white flours are
unbleached, unchlorinated and will reward the home baker.
• Unbleached Flour:
 Is simply flour that has not undergone bleaching and therefore does not have the
color of white flour. An example of this would be the Graham flour.
• Bleached Flour:
 Is any flour with a whitening agent added and is referred to as Refined flour.
• Brown Flour:
 This is not normally suitable for making a good bread unless it is a strong brown flour,
but it is worth mentioning here as the brown in its name will usually be caramel. Unless
the packaging tells you otherwise, it is rolled-milled bleached flour with caramel and
• Other Flour:
 There are many other flours that are used in bread-making. The most commonly
used ones will be cover here.
 For people with other intolerance it is often wheat which is the main problem.
 Flours such as barley, rye, and oats all have very low gluten content but it is hard to
make a palatable risen bread, in the European sense, with non-wheat flours. They tend
to be heavier and doughier than conventional bread.
The Characteristics of Flour
 The flour characteristics (protein, damaged starch content, particle size, flour
hydration properties and oil absorbtion), dough properties(texture) and cookie
parameters (final diameter, spread factor, texture, colour and acceptability) were
evaluated.

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