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Processing and Provenance 2 (FORTIFICATION of all white and brown flours…
Processing and Provenance 2
FLOUR FACTS
It's graded according to whether it is made from hard wheat, soft wheat, or a mixture of the two; and whether the grain's bran and germ are removed or left in.
It is normally used in dishes where raising agents are not required
Wheat flour, and flours made from other grains such as rye and barley, contain gluten (a protein).
Gluten gives dough its elasticity, leavening qualities and chewiness
WHEAT FLOUR is a staple of European, North American, Middle Eastern, African and South Asian cuisines
FLOUR is the finely milled meal of cereal grains.
The term mostly used to refer to wheat flour.
However, nuts such as chestnuts, root vegetables like potatoes, seeds such as buckwheat, and pulses such as chickpeas can also be made into flour.
Coeliacs, an those intolerant to gluten, should look for non-wheat, gluten-free flours
FORTIFICATION of all white and brown flours
The bread and Flour Regulations 1998
Iron
The B vitamins- nicatin thiamine
Calcium
These nutrients are found naturally in wholemeal flour.
White and brown flour must be fortified to restore their nutritional value to the required level.
Additives to bread flour
Vitamin C or ascorbic acid is added as a flour treatment agent.
These are used to ensure:
Good loaf volume and
Improve the crumb structure, softens and colour
Flour and its uses:-
Pastry - plain flour is the best type of flour to use
Cakes, biscuits and scones - self raising flour is normally used in cake recipes but you can also use plain flour if the recipe includes baking powder
Batters - plain flour is the best type of flour to use the batter
Bread and pizza bases - strong flour is ideal because it has the highest gluten content to stretch the dough
Sauces - plain flour is best for sauces; and cornflour can be used
Organic flour
Organic flour is free from artificial chemical fertilisers, pesticides or herbicides
It is produced using environmentally and animal-friendly farming
Rice
Rice is the most widely consumed staple food for a long part of the world's population, especially in Asia
TIP: the primary processing of rice of similar to that of wheat
Corn/maize secondary processing
Cornflour
Cornflakes
Corn oil
Popcorn
Cornmeal
Oats primary processing
Oats are rolled rather than crushed:
Oatmeal
Oats secondary processing:
Make to cook more quickly eg instant porridge
Flapjack
Granola
Breakfast cereal
Barley
Barley grows successfully in the UK
Barley is processed into pearls, flour, flakes, malt and whole grains
Barley is an important ingredient in brewing beer
Rye
Rye grows in colder climates, eg, Northern Europe
Rye is used in breads and crispbreads and has a distinctive flavour
Rye flour does not form gluten well and so is mixed with flours which have a higher protein content