TRIVIA TIME
Flour Composition
•Ash content
-Bread Flour and All Purpose flour has 0.5% – 0.6% ash content.
-Soft Flour and Cake Flour has less than (<0.5%) ash content.
•Moisture content
- If the moisture content of flour is elevated, the flour will have a shorter shelf life and lower yield. Flour has been considered adulterated with water, under the federal standards of the United States, if the moisture content exceeded 13.5%. Recently this standard has been changed to 15 %.
•Gluten content
- Gliadin – when hydrated is viscous and can be stretched to a thin strand or made to flow easily with gravity.
- Glutenin – when hydrates is very elastic.
•Starch content
- Starch make up about 62-73% of flour which is made entirely by Glucose a common six carbon sugar (C6H12O6).
- Starch is made up of two different molecules of glucose.
- Amylose, an essentially linear molecule. Common wheat starch is about 25% amylose.
- Amylopectin, which is distinguished from amylose in two ways. It is a highly branched and much larger. Composes 75% of starch.
•Flour Enzymes
- Amylase, enzymes that catalyze the hydrolysis of the bonds between glucose units in amylose and amylopectin.
- α-amylase reduces starch to a series of branched and linear fragments called dextrins.
- β-Amylase reduces amylase primarily to maltose, a two glucose unit.
•Flour Additives
- Enrichments
- Oxidants, compounds added to strengthens the dough making it more elastic and enhancing its gas holding capacity (e.g. azodicarbonamide, calcium peroxide, and ascorbic acid.)
- Reducing Agents, compounds added to flour to reduce mixing time significantly and make dough easier to handle and process.
Source: Sonlie International
TRIVIA TIME
Flour Composition
•Ash content
-Bread Flour and All Purpose flour has 0.5% – 0.6% ash content.
-Soft Flour and Cake Flour has less than (<0.5%) ash content.
•Moisture content
- If the moisture content of flour is elevated, the flour will have a shorter shelf life and lower yield. Flour has been considered adulterated with water, under the federal standards of the United States, if the moisture content exceeded 13.5%. Recently this standard has been changed to 15 %.
•Gluten content
- Gliadin – when hydrated is viscous and can be stretched to a thin strand or made to flow easily with gravity.
- Glutenin – when hydrates is very elastic.
•Starch content
- Starch make up about 62-73% of flour which is made entirely by Glucose a common six carbon sugar (C6H12O6).
- Starch is made up of two different molecules of glucose.
- Amylose, an essentially linear molecule. Common wheat starch is about 25% amylose.
- Amylopectin, which is distinguished from amylose in two ways. It is a highly branched and much larger. Composes 75% of starch.
•Flour Enzymes
- Amylase, enzymes that catalyze the hydrolysis of the bonds between glucose units in amylose and amylopectin.
- α-amylase reduces starch to a series of branched and linear fragments called dextrins.
- β-Amylase reduces amylase primarily to maltose, a two glucose unit.
•Flour Additives
- Enrichments
- Oxidants, compounds added to strengthens the dough making it more elastic and enhancing its gas holding capacity (e.g. azodicarbonamide, calcium peroxide, and ascorbic acid.)
- Reducing Agents, compounds added to flour to reduce mixing time significantly and make dough easier to handle and process.
Source: Sonlie International
0 comments on "How Much Do You Know About FLOUR"
Post a Comment