EXAM 1- BREAD AND PASTRY

provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising.

• flour

• yeast

• egg

is hard wheat flour with about 12 percent protein. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours.

• Bread flour

• Cake flour

• All purpose flour

is soft wheat flour that is 7.5 percent protein. The lower gluten content causes products to have a tender, more crumbly texture that is desirable in cake.

• . Bread flour

• Cake flour

• All purpose flour

is blended during milling to achieve a protein content of 10.5 percent. This medium protein flour can be used for all baking purposes.

• All purpose flour

• Cake flour

• Bread flour

may be substituted for part of the white flour in yeast and quick bread recipes, but the volume of the finished product will be reduced.

• Wheat germ

• All purpose flour

• Whole wheat flour

is often used in place of part of the flour in recipes for flavor and fiber. Protein, vitamins, minerals, and polyunsaturated fats are concentrated in the germ of grain kernels.

• Wheat germ

• Rye flour

• Whole wheat flour

is often used in combination with wheat flour for bread. Light rye flour can be successfully substituted for 40 percent of wheat flour in a recipe without loss of volume.

• Rye flour

• Triticale flour

• Oat flour

is a hybrid of wheat and rye. It has an average protein content higher than that of wheat flour

• Oat flour

• Rye flour

• Triticale flour

has a relatively high protein content, 17 percent, but does not form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in bread.

• Triticale flour

• Oat flour

• Corn meal

is coarsely ground dried corn. Corn flour is more finely ground corn. Both corn flour and corn meal contain 7-8 percent protein on a dry basis.

• Corn meal

• Oat flour

• Rice flour