THE FUNCTION OF FLOUR IN BAKING | varieties of flour

Summary

In this baking fundamentals lesson, the focus is on the role of flour in baking, particularly its function in building structure through gluten formation. The video discusses various types of wheat flour, including whole wheat and white flours, with subcategories of bleached and unbleached. It delves into flour varieties such as all-purpose, bread, cake, and self-rising, explaining their protein content and ideal uses. Whole wheat flours, including traditional and white whole wheat, are also covered. The instructor suggests keeping all-purpose, cake, bread, and whole wheat flours in your pantry for versatility and assigns homework to try baking with a new type of flour.

Takeaways

• 🍞 Flour is crucial in baking as it builds the structure of baked goods through the formation of gluten.
• 🌾 The video focuses on wheat-based flours, excluding specialty gluten-free options.
• 🔍 Whole wheat flour is made from the entire wheat grain, including the bran and germ, giving it a darker color, coarser texture, and richer flavor compared to white flour.
• ⚪ White flour is milled from the endosperm of the wheat grain, resulting in a lighter color and texture.
• 🔬 The difference between bleached and unbleached flour lies in the aging process; bleached flour is chemically treated to speed up whitening and softening, while unbleached flour naturally ages.
• 📈 Protein content varies among flour types, affecting the gluten structure's strength: high protein for strong gluten (like bread flour), low protein for weak gluten (like cake flour).
• 🍰 Cake flour is finely ground and traditionally heavily bleached, making it ideal for delicate baked goods that require a light, fluffy texture.
• 🍞 Bread flour, made from hard spring wheat, has a higher protein content, suitable for breads and chewy baked goods.
• 🌾 Whole wheat flour has a higher protein content than all-purpose flour but a weaker gluten structure due to the presence of bran.
• 🏠 The instructor recommends keeping all-purpose flour, cake flour, bread flour, and whole wheat flour in your pantry for the most versatile baking experience.

Q & A

What is the primary function of flour in baking?

The primary function of flour in baking is to build the structure of baked goods. The proteins in wheat flour, when hydrated and mixed, interact to form gluten, which creates an elastic network that expands in the oven and helps contain the gases that leaven the baked goods.

What is the difference between whole wheat flour and white flour?

Whole wheat flour is milled from the entire wheat grain, including the bran, endosperm, and germ, giving it a darker color, coarser texture, and more flavor and nutrients. White flour is milled only from the endosperm part of the grain, resulting in a lighter color, finer texture, and producing lighter baked goods.

Why is there a difference in color and texture between bleached and unbleached flour?

Bleached flour is treated with chemicals to speed up the aging process, resulting in a whiter color and softer texture. Unbleached flour naturally reaches this state over time, which takes longer, making it typically more expensive. The chemical process used in bleaching slightly reduces the protein content.

What is the significance of protein content in flour?

Protein content in flour is significant because it determines the gluten structure. Flours with high protein content develop a strong gluten structure, which is good for chewy baked goods, while flours with low protein content develop a weaker gluten structure, suitable for delicate baked goods.

Why is all-purpose flour a common choice for home baking?

All-purpose flour is made from hard winter wheat and has a moderate amount of protein, making it versatile for various baking purposes. It can be used for a wide range of recipes, from cakes to breads, and is available in both bleached and unbleached varieties.

How does bread flour differ from all-purpose flour and why is it preferred for certain baked goods?

Bread flour is made from hard spring wheat and has a higher protein content than all-purpose flour. This higher protein content allows it to develop a stronger gluten structure, making it ideal for breads and other baked goods where a chewy texture is desired.

What is cake flour, and why is it suitable for delicate baked goods?

Cake flour is made from soft winter wheat with a low protein content and is milled to a very fine grind. It is traditionally heavily bleached, which further lowers the protein content. These characteristics make it suitable for delicate baked goods like cakes, where a light and fluffy texture is desired.

What is self-rising flour and what is its advantage in baking?

Self-rising flour is a specialty flour that combines regular plain white flour with salt and baking powder. It simplifies baking by reducing the number of ingredients needed, as it can be used to make biscuits with just butter and buttermilk or sour milk, requiring no additional leavening agents.

How does whole wheat pastry flour differ from traditional whole wheat flour?

Whole wheat pastry flour is made from soft wheat and contains all parts of the wheat grain, similar to traditional whole wheat flour. However, it has a finer texture and lower protein content, making it suitable for more delicate baked goods that require a lighter crumb.

Which types of flour are considered essential for a well-stocked baking pantry?

The essential flours for a versatile baking pantry include all-purpose flour for everyday baking, cake flour for light and fluffy cakes, bread flour for chewy breads, and whole wheat flour, either traditional or white whole wheat, for adding nutrients and flavor to baked goods.

Why does whole wheat flour spoil quicker than white flours, and how can it be stored to prolong its shelf life?

Whole wheat flour spoils quicker than white flours because it contains the germ, which is high in oils that can become rancid. To prolong its shelf life, it is recommended to store whole wheat flour in the freezer, especially if it is not used frequently.