logging in or signing up Flour and gluten formation nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: Embed: Flash iPad Copy Does not support media & animations WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 3368 Category: Education License: All Rights Reserved Like it (2) Dislike it (0) Added: April 06, 2009 This Presentation is Public Favorites: 2 Presentation Description No description available. Comments Posting comment... By: serenepy (24 month(s) ago) hi..could you please send me this ppt? the illustration & explanation you have is very clear for the my students...thanks =) Saving..... Post Reply Close Saving..... Edit Comment Close By: romontezuma (25 month(s) ago) Please, could you send me it? Thanks and regards, Ronaldo Saving..... Post Reply Close Saving..... Edit Comment Close By: lolanan (29 month(s) ago) please send me th ppt .. i need it before sunday please Saving..... Post Reply Close Saving..... Edit Comment Close By: nadeanie (37 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 Saving..... Post Reply Close Saving..... Edit Comment Close By: nadeanie (38 month(s) ago) this presentation is very good please send me a copy for my class tomorrow thanks Saving..... Post Reply Close Saving..... Edit Comment Close loading.... See all Premium member Presentation Transcript FLOURS AND FLOUR MIXTURES: FLOURS AND FLOUR MIXTURESFLOURS: FLOURS Starch Strengthens through Gelatinization Contributes to Crumb Crumb Texture of Baked Product’s InteriorFLOURS: 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: FLOURSFLOURS: 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: FLOURSFLOURS: FLOURS Gluten Formation Steps Hydration Gliadin + Glutenin = Gluten Kneading Used Extensively in Bread BakingFLOURS: 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 & PastriesFLOURS: 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 MIXTURESFLOUR 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 GOODSFLOUR 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 GlutenFLOUR MIXTURES: FLOUR MIXTURES Too Much Salt Inhibits Yeast Activity Reducing Amount of Carbon Dioxide Produced Decreasing Volume Of the LoafFLOUR 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 You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
Flour and gluten formation nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: Embed: Flash iPad Copy Does not support media & animations WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 3368 Category: Education License: All Rights Reserved Like it (2) Dislike it (0) Added: April 06, 2009 This Presentation is Public Favorites: 2 Presentation Description No description available. Comments Posting comment... By: serenepy (24 month(s) ago) hi..could you please send me this ppt? the illustration & explanation you have is very clear for the my students...thanks =) Saving..... Post Reply Close Saving..... Edit Comment Close By: romontezuma (25 month(s) ago) Please, could you send me it? Thanks and regards, Ronaldo Saving..... Post Reply Close Saving..... Edit Comment Close By: lolanan (29 month(s) ago) please send me th ppt .. i need it before sunday please Saving..... Post Reply Close Saving..... Edit Comment Close By: nadeanie (37 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 Saving..... Post Reply Close Saving..... Edit Comment Close By: nadeanie (38 month(s) ago) this presentation is very good please send me a copy for my class tomorrow thanks Saving..... Post Reply Close Saving..... Edit Comment Close loading.... See all Premium member Presentation Transcript FLOURS AND FLOUR MIXTURES: FLOURS AND FLOUR MIXTURESFLOURS: FLOURS Starch Strengthens through Gelatinization Contributes to Crumb Crumb Texture of Baked Product’s InteriorFLOURS: 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: FLOURSFLOURS: 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: FLOURSFLOURS: FLOURS Gluten Formation Steps Hydration Gliadin + Glutenin = Gluten Kneading Used Extensively in Bread BakingFLOURS: 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 & PastriesFLOURS: 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 MIXTURESFLOUR 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 GOODSFLOUR 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 GlutenFLOUR MIXTURES: FLOUR MIXTURES Too Much Salt Inhibits Yeast Activity Reducing Amount of Carbon Dioxide Produced Decreasing Volume Of the LoafFLOUR 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