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 Wheat was originally a
wild grass. Evidence exists that it first grew in Mesopotamia and in the
Tigris and Euphrates River valleys in the Middle East nearly 10,000 years
ago. As early as 6,700 B.C. Swiss lake dwellers used wheat in flat cakes.
Wheat is not native to the
United States. It was not grown by the colonists because it did not do well
in the New England soil and climate. In 1777, wheat was first planted in the
United States - as a hobby crop. There are indications that wheat was
produced as early as 1839 in the area that became the state of Kansas.
Today, wheat is grown on more
acres in the United States than any other grain. Between 60 and 63 million
acres of wheat are harvested each year in the United States. If all the
acres were side by side, the wheat fields would cover more than 100,000
square miles. Today's modern combines can cut an acre of wheat in 6 minutes
or less.
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First,
let's take a look at a grain of wheat, the center of wheat flour.
Flour is the
product obtained by grinding wheat kernels or "berries." The kernel consists of
three distinct parts: bran, the outer covering of the grain; germ, the embryo
contained inside the kernel; and endosperm, the part of the kernel that makes
white flour. During milling, the three parts are separated and recombined
accordingly to achieve different types of flours. Whole wheat is composed of the
entire kernel - the bran, germ and endosperm. White is milled from only the
endosperm.
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BRAN:
The outer coating or "shell" of the wheat kernel
is made up of several layers. These layers protect the main part of the
kernel. Bran is rich in B vitamins and minerals.
GERM:
This part grows into a
new plant if sown. The germ lies at one end of the grain and represents only
2% of the kernel. It is a rich source of B vitamins, oil, vitamin E and
natural plant fat. It needs to be removed during milling because the fat is
liable to become rancid during flour storage. Wheat germ is still very
valuable though and is used in many products.
ENDOSPERM:
This is
the main part of the wheat kernel and represents about 80% of the kernel
weight. It is from this part that white flour is milled. The endosperm is
rich in energy-yielding carbohydrate and important protein. |
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DIFFERENT TYPES OF FLOUR CONTAIN
VARYING AMOUNTS OF BRAN:
White flour usually contains
about 75% of the wheat grain with the bran and the wheat germ removed when
the flour is milled.
Wholemeal, also called whole wheat flour
contains 100% of the wheat grain including the bran and the germ with
nothing added or taken away. It is rich in fiber to add roughage to the
diet.
Stoneground wholemeal is made form flour made
by a traditional milling process, where, as the name suggests, the wheat is
ground between two stones. |
The wheat flour's endosperm contains two
gluten forming proteins, glutenin and
gliadin that interact with each other when mixed with water or moisture,
forming gluten. Wheat flour is the only flour that contains significant amounts
of these gluten forming proteins and is the only type that can be truly
leavened. The amount and type of protein in flour affects
the final product.
In recipes such as cakes, biscuits and pastry, flour with
lower protein content is used, such as cake or all-purpose flours. In breads,
flour with a higher protein content is used, such as bread flour or all-purpose.
Gluten serves many
purposes. When water is added to the flour and stirred, mixed,
beaten, and kneaded, etc, glutenin and gliadin hydrate to form a gluten. network
throughout the dough. The network traps the air beaten into the recipe, which
expand from the carbon dioxide, produced by the added yeast, baking soda or
baking powder, allowing the dough or batter to rise. During baking, it stretches
like a net to contain the expanding air bubbles during rising. At a certain
point in baking, the stretched flour proteins become set, resulting in the
structure of the baking recipe.
Gluten also allows you to roll
out pastry into thin sheets that don't fall apart.
Fat and sugar can inhibit gluten
development, but vital wheat gluten
and ascorbic acid (Vitamin C help
it.
| Hard
wheat, mainly grown in Midwestern U.S. has a high protein content. Soft
wheat, grown in southern U.S. has less protein. |
The protein content of a
flour affects the strength of a dough. (Chart)The
different wheat flour types contain varying amounts of the gluten forming
proteins, which determine its use in a recipe. If too much gluten is produced,
caused by either the protein percentage in the flour or too much handling, such
as stirring, it gives toughness to a recipe.
 Non-wheat
grain products are often used in baked goods. They are rich in
protein but most do not have the potential for developing gluten, so they
must be mixed with wheat flour (except for special baking, where other
ingredients are added to offset). (See
also Vital Wheat Gluten). |
The quantity of the
gluten is proportionate to the amount of protein in the flour; it increases as
the protein content increases. A flour's protein level determines the
kind of baking results you'll get, especially with bread.
In yeast breads, a strong gluten
framework is desirable so bread flour is used, but in cakes, quick breads and
pastries, a high protein flour makes a tough product. The best kind of
flour to use in a bread machine is flour
milled from hard wheat and containing enough protein, or strength, to match the
rigors of mechanical kneading, such as bread flour.
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Almost all cake flour is bleached. Bleach toughens the protein molecules,
enabling the flour to carry more than its weight in sugar and fat. |
The gluten-forming
proteins also absorb liquid. (from Shirley Corriher). This means that
a higher-protein flour absorbs more moisture than a lower protein flour. Baker's
have blamed the difference in absorption on humidity which only makes a minute
difference. This also means that a flour's protein level directly affects the
ratio of wet ingredients to dry. For example, a batter made with 2 cups of
high-protein flour absorb 1 cup of water to form a soft, sticky dough. The same
recipe made with 2 cups low-protein flour and 1 cup water make a thick soup. It
takes 1/2-cup more low-protein flour to get the same consistency as the
high-protein flour. When recipes are written, one type of flour in used and the
person baking it uses another. That's because they probably live in different
areas of the country or their flour brand is milled in different places.
You can try and predict the absorption rate of flour in
advance: Measure 2 cups and 1 tablespoon of bread flour and place it in a work
bowl of a food processor filled with a metal blade. If you measure the flour by
scooping a dry measuring cup into the flour bag, filling it and leveling it off
by slightly packing the flour against the inside of the bag, a little over 2
cups of bread flour will absorb 1 cup of water, making a sticky dough when
processed for about 30 seconds. Perform the same test with the cake flour and
you will find that it takes over 2-1/2 to form a similar sticky dough.
Protein content is
sometimes listed on the bag of flour and is shown as the number of grams
protein/100 grams of flour. But, more than not, it is not listed. In
that case, use the chart listing the type of wheat
flour and its protein percentage as a guide.
If you find the protein
content, nutrition labeling requirements aren't designed to reveal the precise
percentage on its bag. They're designed to give approximate amounts,
rounded to the nearest gram per 1/4 cup. For example, a flour with 2.7 grams of
protein per 1/4 cup and a flour with 3.3 grams of protein per 1/4 cup would both
bear nutrition labels reading 3 grams per 1/4 cup. However, the exact protein
level of the second flour is nearly 20 percent higher than the first. To learn
the exact protein level to the nearest tenth of a percent, you must contact the
flour company and ask.
NUTRITION: Wheat flour
is an excellent source of complex carbohydrates. Other than gluten
flour, all types of wheat flour derive at least 80 percent of their calories
from carbohydrates. Wheat flour contains B vitamins, calcium, folacin, iron,
magnesium, phosphorus, potassium zinc and other trace elements, and minimal
amounts of sodium.
Fiber (MORE)
is often discussed along with flour and grains, and some have more than others.
Per 1 cup of flour: whole wheat has 15 grams fiber; all-purpose has
3.4 grams of fiber; cake has 3.0 grams fiber, with bran at 24.0 grams fiber.
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WHEAT CAN
BE CLASSIFIED BY THREE MAJOR CATEGORIES:
- Growing season
- Bran color and,
- Kernel
hardness.
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These three categories
are used to distinguish between the major wheat classifications. NOTE:
Not only are the
different strands of wheat different, but flour from the same strain can
vary. Many times--soil, temperature, rainfall, maturity at
harvest--influence protein contant.
1) Growing
Season-Winter vs. Spring: There are two distinct growing
seasons for wheat. Winter wheat is planted in the fall, lies dormant
during the winter months and is harvested during late spring to early
summer. Winter wheat is grown in regions where the winters are mild.
Winter wheat flours range between 10 and 12% protein and have medium
gluten strength.
Spring wheat is planted in the spring and
harvested during late summer. The production of spring wheat is
concentrated in the northern Great Plain states where the winters are too
cold for winter wheat to survive. Spring wheat flours range between 12 and
14% protein and have high gluten strength.
2) Bran Color-Red
vs. White: The next category is bran color. The bran is the
outer protective coating of the wheat kernel. Wheat can be classified as
either red or white.
3) Kernel
Hardness-Hard vs. Soft: The final classification is kernel
hardness. This wheat characteristic has the greatest impact of all three
on baking qualities of the flour produced.
 | Hard wheat
flours grown in colder climates have a medium to high protein
content and stronger gluten-forming proteins than soft wheat. Hard wheat
flours are used in yeast-raised and egg-leavened recipes such as breads,
bagels, pate a choux, popovers, Yorkshire pudding, strudel dough, puff
pastry, Danish and croissants. and pizza crusts. Brands such as bread
flour, unbleached, King Arthur, Robin Hood and Hecker's, to name some,
form a lot of gluten. |
| Soft wheat
flours grown in moderate climates are low in protein and
therefore low in gluten strength. Soft wheat flours are used for
chemically leavened (baking powder and baking soda) recipes, such as
cakes, cookies and biscuits. Cake flour, White Lily, Martha White and
pastry flour, to name a few, are perfect for anything that needs to be
tender. If you use a high gluten flour, the too strong sheets of gluten
actually interfere with the type of leavening used for these recipes.
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 IN
THE UNITED STATES, 42 STATES PRODUCE WHEAT, WHICH IS DIVIDED INTO 6 CLASSES:
The quality characteristics vary between the wheat classes and determine the
end-product usage. The end products are determined by the wheat's
characteristics, especially protein and gluten content.
The six wheat classes and their uses are as follows:
HARD RED WHEAT - 3 CLASSES: Grown west
of the Mississippi and in the Northern Plains.
1. Hard Red Winter: the class of wheat used
mostly for all-purpose and bread flours
2. Hard Red Spring: contains the highest
percentage of protein, making it an excellent bread flour
3. Hard
White: Closely related to red wheat (except for color genes), has
a milder, sweeter flavor, equal fiber, and similar milling and baking
properties. Used in yeast breads, hard rolls, bulgur, tortillas, and
oriental noodles.
SOFT LOW-PROTEIN WHEAT - 2
CLASSES: grown east of the Mississippi
River. Soft white wheat is also grown in the Pacific Northwest.
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Soft Red Winter: used for cakes,
crackers, flatbreads and pastries.
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Soft White: Used in the same way as soft
red winter, except for breads.
DURUM WHEAT - 1 CLASS: Grown west of the
Mississippi and in the Northern Plains.
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Durum:
used for Macaroni, noodles and other pastas.
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STORAGE: Flour does not keep forever and is
more susceptible to spoilage than you might think. If flour is stored improperly
or for too long, it can develop an off flavor or give unpredictable results in
baking. The fat from the germ in whole grain flours can go rancid with
time. Just smell it. If it smells rancid, give it a toss. Flour can also get
bugs. See: How to Get Rid of Flour Bugs.
Flour should be stored
in airtight containers in a cool, dry place (less than 60 percent humidity).
All-purpose, bread and cake flour will keep for six months to a year at 70°F and
two years at 40°F. Store away from foods with strong odors. Whole-wheat flour
should be refrigerated or frozen, if possible. Before using refrigerated or
frozen flour, allow it to warm to room temperature and smell for rancidity and
taste.
WHEAT FLOUR TERMS: The Food and Drug
Administration inspects and approves the use of flour treatments and additives
that are used to improve the storage, appearance and baking performance of
flour. The treatment additives are in no way harmful.
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"Bleached"
refers to flour that has been bleached chemically
to whiten or improve the baking qualities. No change occurs in the nutritional
value of the flour and no harmful chemical residues remain. It is a process
which speeds up the natural lightening and maturing of flour. |
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"Bromated" flour
Bromates are added to "cure" the flour,
ensuring consistency of the finished products in terms of the flours'
strengths. It is largely discontinued in the United States. Ascorbic acid is
now being added to strengthen the flour for bread dough. |
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"Enriched" flour
is supplemented with iron and four B vitamins
(thiamin, niacin, riboflavin and folic acid), in equal amounts to what was
removed with the bran and germ, plus supplemented with calcium. There is no
change in taste, color, texture, baking quality, or caloric value of flour. |
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"Extraction Rate" refers to the
amount of the wheat berry milled into flour. All-purpose flour is roughly a
72% extraction, whereas a high quality (or "short") patent flour is roughly
65%. |
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"Gluten"
is a protein formed when water and wheat
flour is mixed. Gluten gives bread dough elasticity, strength and
gas-retaining properties. Wheat is the only grain with sufficient gluten
content to make raised or leavened loaf of bread.
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"Organic"
or chemical-free flour is not standardized, so its
definition varies from state to state. It may be grown and stored without the
use of synthetic herbicides or insecticides. It may also mean no toxic
fumigants were used to kill pests in the grain and no preservatives were added
to the flour, packaging, or food product. |
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"Patent" flour, bleached or
unbleached,
is the highest grade of flour. It is lower in ash and protein with good color.
Market-wise, it is considered the highest in value. |
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"Presifted" flour
is sifted at the mill, making it unnecessary to
sift before measuring. |
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"Unbleached" flour
is aged and bleached naturally by oxygen in the
air. It is more golden in color, generally more expensive and may not have the
consistency in baking qualities that bleached flour does. Unbleached is
preferred for yeast breads because bleaching affects gluten strength.
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| Whole
Grains: Carbohydrates are derived
mainly from plants, including foods such as fruits, vegetables, pasta, rice,
legumes (beans), and other grains fall in this category. |
| Whole
Wheat: To identify a bread or
recipe made with whole wheat, the key words to look for on the ingredient list
are "whole-wheat", "100% whole wheat flour" , "whole wheat flour" or
"wholemeal flour". Terms like "enriched wheat flour", "unbleached wheat
flour", and "wheat flour" are different terms for whole wheat flour that has
been processed into white flour. |
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