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HOME ECONOMICS
cifically developed for whole wheat flour. However, whole wheat flour can be incorporated into all-purpose flour recipes by using half whole wheat and half all-purpose flour.
Questions and Answers About
Flour i
What is in a kernel of wheat?
A kernel of wheat is a storehouse of nutrients. Wheat products can provide significant amounts of protein, complex carbohydrates, the E vitamins (thiamin, riboflavin anc niacin) and iron.
i What parts of the wheat kernel are used in flour?
Endosperm, which consists ol about 83 percent of the wheat kernel, is present in all flours. Bran is used in whole wheat flour and comprises about 14.5 percent of the kernel. Wheat germ is also included in whole wheat flour, comprising about 2.5 percent of the kernel. Wheat germ is the embryo, or sprouting section of the seed and usually is separated because it contains some fat which limits the storage life.
What is the difference between hard and soft wheats?
Hard wheats are higher in protein content, which will form a stronger fluten structurs. Gluten provides the structure in baked products. Therefore, hard wheats are especially suited for making yeast bread.
Soft wheats are better suited for making cakes, pastries and biscuits. They are lower in protein content and form a weaker gluten structure, producing a more tender product. i
Why is flour enriched?
In milling all-purpose flour, the endosperm, or center of the kernel, is separated from the wheat germ and wheat bran that surround it. The wheat germ and bran contain some of the nutrients of the Whole kernel. The flour is enriched by th^ addition of thiamin, riboflavin, niacin and iron to replace the lose of these nutrients.
Why is flour bleached?
Because freshly milled flour may not make consistently high-quality baked products, it must be stored 1 for several months in order that natural oxidation occur. Oxidation produces a whiter flour and results in products with a finer texture and improves baking quality.
Food technologists have devised chemical methods to quickly age and whiten flour and improve baking performance. Bleaching and maturing agents are added to obtain the same effect on flour as natural aging. As a result of bleaching, the consistency of high-quality baked products has improved.
How should flour be stored?
All flours should be stored in airtight canisters in a cool dry; place. All-purpose unbleached, bread and cake flour should be used with 15
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