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By HELEN W. SMITH
Extension Acent, Home Economic!
It’s that time of year again when the baking season begins. During this time the Extension Office receives many questions, so my foods and nutrition column this week includes a description of the various types of flours available and answers to many commonly asked questions regarding baking performance.
All-Purpose Flour
This flour is call all-purpose because it is suitable for all types of baking. It is a blend of select hard and soft wheats, which gives it this quality. Bleaching agents are used in small amounts to whiten the flour and improve baking results.
For best results, use recipes development for all-purpose flour. If it is neccessary to use all-purpose flour in recipes calling for self-rising flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour.
Unbleached Flour ? -k J
Unbleached flour is an all-purpose flour without the bleaching process. Unbleached flour is not as white as all-purpose flour; therefore, baked products such as white bread will have more of a creamy color.
Self-Rising Flour
Self-rising flour is an all-purpose flour with baking powder and salt added, success is ensured by using recipes specifically developed for self-rising flour.
Cake Flour
Cake flour is milled from soft wheat to produce a flour especially excellent for baking biscuits, pastries and tender, fine-textured cakes. Substitute cakes flour for allpurpose flour by increasing the flour measurement by 2 tablespoons per cup.
Bread Flour
Bread flour is an unbleached flour make from a special blend of wheats higher in protein than wheats used in all-purpose flour. Protein prduces gluten that gives structure-building properties rquired in baked products, particularly in those made with yeast as a leavening agent.
Bread flour absorbs greater quantities of water and has a more elastic dough-handling characteristic than all-purpose flour. It contains a small amount of ascorbic acid to improve dough handling and produce better volume and crumb structure in bread. These qualities make bread flour excellent for yeast bread baking and other yeast-raised baked products. It is also suitable for quick breads and cookies. It is least suitable for delicate baking, such as cakes and pastries.
Bread is the ideal flour for use in automatic bread machines because it is high in gluten-forming proteins.
Whole Wheat Flour
Whole wheat flour is milled to an even, medium-fine granulation from the complete wheat kernel (bran, germ and endosperm). Do not sift, as sifting will clog the sifter, and flavorful, nutritious particles that distinguish this flour will be lost.
Whole wheat flour produces satisfactory breads, quick breads, cakes, cookies and pie crusts. Success is ensured by using recipes spe
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