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13.1.1: Grains and Flours

  • Page ID
    73995
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    • 5.1.1: Classification and Milling of Wheat
      This page discusses the classification of wheat in the U.S. by color, planting season, and grain characteristics, highlighting seven market classes. It details the uses of durum, hard, and soft wheat, as well as the milling process, which includes cleaning, crushing, and reduction to produce different flours. Extraction rates show flour yield, with whole grain flours being more nutritious.
    • 5.1.2: Flour Terms and Treatments
      This page covers terms and treatments related to flour, including processing techniques, bleaching agents for whiteness and baking quality, enrichment and fortification to restore or add nutrients, and pre-sifting. It highlights various common additives such as bromate and ascorbic acid, detailing their roles in enhancing dough quality and baking outcomes.
    • 5.1.3: Flour Streams and Types of Wheat Flour
      This page discusses modern milling and the categorization of flour into edible types and feed streams. It details four main edible flours—top patent, second patent, first clear, and second clear—each varying in refinement and ash content, serving distinct culinary functions. Specialty flours, including pastry and whole wheat, are mentioned for their unique qualities.
    • 5.1.4: Other Grains
      This page discusses various cereal grains used in baking, focusing on corn, rice, and oats. It highlights corn's different varieties and their roles in texture and thickening, rice's gluten-free flour, and oats' contributions to texture. The text also mentions grains and pulses like quinoa and chickpeas for gluten-free diets and emphasizes the trend towards whole grains and diverse flours in modern baking.
    • 5.1.5: Wheat in Pasta
      This page discusses the composition and varieties of pasta, detailing how it is made from wheat flour and liquid, shaped, and flavored. It highlights Italian pasta types and contrasts them with Asian noodles and dumplings. The text further describes filled pasta such as ravioli and tortellini, emphasizing cooking methods and the importance of pre-cooking meat fillings.
    • 5.1.6: Flour in Baking
      This page emphasizes the significance of flour in baking, highlighting its role as the foundation for products like bread and pastries. The quality of flour, particularly its gluten content, varies by type, with hard spring wheat being optimal for bread. Proper storage is vital for flour's integrity, and testing involves assessing various factors like color and gluten strength. Quality flour is crucial for achieving successful baking results, as poor flour can lead to unsatisfactory baked goods.
    • 5.1.7: Rye Flour
      This page discusses rye flour, which has been used for over 2,000 years, particularly in Scandinavia and Eastern Europe. It can be used for yeast-raised bread and is nutritionally similar to wheat. Rye flour comes in different grades, affecting its baking properties, and its gluten differs from wheat. Proper storage is essential for maintaining quality, and modern milling technology ensures uniform flour quality, while both wheat and rye supply important nutrients.


    This page titled 13.1.1: Grains and Flours is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by BC Cook Articulation Committee (BCcampus) .

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