Flour and gluten formation

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By: serenepy (44 month(s) ago)

hi..could you please send me this ppt? the illustration & explanation you have is very clear for the my students...thanks =)

By: romontezuma (44 month(s) ago)

Please, could you send me it? Thanks and regards, Ronaldo

By: lolanan (48 month(s) ago)

please send me th ppt .. i need it before sunday please

By: nadeanie (57 month(s) ago)

i have delayed my pesentation because i am still waiting on the presentation .is it posible for you to send it by friday tank u i am depending on u. it is the presentation on production of flour and gluten development

By: nadeanie (57 month(s) ago)

this presentation is very good please send me a copy for my class tomorrow thanks

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Presentation Transcript

FLOURS AND FLOUR MIXTURES: 

FLOURS AND FLOUR MIXTURES

FLOURS: 

FLOURS Starch Strengthens through Gelatinization Contributes to Crumb Crumb Texture of Baked Product’s Interior

FLOURS: 

FLOURS Gluten Formation Gluten Protein Portion of Wheat Flour w/ Elastic Properties Necessary for Structure Knead Work Dough Into Elastic Mass by Pushing Stretching Folding

FLOURS: 

FLOURS

FLOURS: 

FLOURS Gluten Formation Separating Gluten from Flour Knead Dough Under Cold, Running Water Wash Away Water-Soluble Proteins Free the Starch Rubbery Gluten Mass Proportion of Gluten in Various Flours

FLOURS: 

FLOURS

FLOURS: 

FLOURS Gluten Formation Steps Hydration Gliadin + Glutenin = Gluten Kneading Used Extensively in Bread Baking

FLOURS: 

FLOURS Gluten Formation Kneading Compresses & Stretches Dough Evenly Distributes Yeast Warms Dough Increases Fermentation & CO2 Yields a Smooth, Stretchable Dough Avoid Excess Kneading

FLOURS: 

FLOURS Gluten Formation Kneading used Extensively in Bread-Making & Briefly for Biscuits & Pastries

FLOURS: 

FLOURS Types Wheat Flour Whole-Wheat White Bread flour Durum Semolina All-Purpose Pastry/Soft wheat Cake Self-rising

FLOUR MIXTURES: 

FLOUR MIXTURES Leavening Agents Physical Leavening Agents Air & Steam

FLOUR MIXTURES: 

FLOUR MIXTURES

FLOUR MIXTURES: 

FLOUR MIXTURES Biological Leavening Agents Yeast Bacteria

FLOUR MIXTURES: 

FLOUR MIXTURES Chemical Leavening Agents Baking Soda Used when Including Acid Ingredients Baking Powder Not Necessary to Add Acidic Ingredient. Cream of Tartar

INGREDIENTS IN BAKED GOODS: 

INGREDIENTS IN BAKED GOODS

FLOUR MIXTURES: 

FLOUR MIXTURES Salt Produce Firmer Dough Improve Volume Texture Evenness of Crumb Shelf-life Sugar Increase volume Provides food for yeast Increases moistness and tenderness Gives a brown crust

FLOUR MIXTURES: 

FLOUR MIXTURES Salt Firms Dough by Adjusting Solubility Swelling Capacity of Gluten

FLOUR MIXTURES: 

FLOUR MIXTURES Too Much Salt Inhibits Yeast Activity Reducing Amount of Carbon Dioxide Produced Decreasing Volume Of the Loaf

FLOUR MIXTURES: 

FLOUR MIXTURES Fat Tenderizer Volume Structure Flakiness Flavor Color Delays Staling

FLOUR MIXTURES: 

FLOUR MIXTURES Eggs Structure Leavening Color Flavor Nutrient Content

FLOUR AND FLOUR MIXTURES : 

FLOUR AND FLOUR MIXTURES Storage Keep Cool Prevent Activation of Natural Enzymes, Stored Too Long Deterioration Extended Frozen Storage Loss of Dough Strength Frozen Doughs Short Shelf Life

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