Experimental Foods

1
Experimental Foods

• Flour

2
Flour

• Major Components of Flour
• Moisture 12-13
• Protein 8-15
• Starch 74-76
• Ash 0.5
• Fat 0-2

3
Flour

• Wheat Type Flour grade P
• Soft Red Straight 8.2
• Clear 7.5
• Bakers 9.9

4
Flour

• Wheat Type Flour grade P
• Hard Red Straight 12.9
• Med Patent 12.2
• Lon-Patent 12.5 Clear 15.5

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Flour

• - Wheat Proteins
• Two Types
• Gluten
• Water Soluble
• albumins
• globulins

6
Flour

• - Gluten Structure
• Sulfhydryl groups - SH
• Disulfide bonds -S-S-
• Hydrogen bonds -H

7
Flour

• - Gluten Proteins O
• Glutenin - glutamine C-NH2
• proline
• Gliadin - glutamic acid

8
Flour

• - Bread gels after baking and cooling
• - Why hot bread collapses when cut hot
• - As molecules cool they start to associate

9
Flour

• - If this continues the water is forced to the
  surface and you get staling

10
Flour

• - Staling is a phenomena of amylopectin
• - Early can be reversed
• - Later can not

11
Flour

• - Assessment of flour quality Farinograph

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Grain Flours

• - Rye
• - Triticale (wheat and rye)
• - Rice
• - Maize (Corn)
• - Oat
• - Barley

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Oilseed Flours

• - Soybean
• - Cottonseed
• - Sunflower
• - Sesame

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Legume Flours

• - Pea
• - Peanut
• - Faba Bean

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Root Flours

• - Potato
• Sweet Potato
• Cassava

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Leavening Agents
17
Leavening Agents

• - Leavening Gases
• - Leavening Chemicals

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Leavening Agents

• - Leavening Chemicals
• Ammonium bicarbonate
• NH4H CO3 -- NH3 CO2 H2O
• Sodium Bicarbonate Na4H CO3 -- CO2 Na2 CO3
  H2O
• (Baking Soda)

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Baking Powders

• - Yield 12 to 14
• Carbon Dioxide
• - Acid Salts are incorporated

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Biological Leavening

• - Yeast
• Saccharomyces cerevisiae
• - Needs food
• flour /starch
• sugar

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Biological Leavening

• - Bacteria
• Lactobacillus produce
• Acid / Souring
• Lactobacillus sanfrancisco
• Work with the yeast

22
Summary Slide