The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Wednesday, January 19, 2022

Soft wheat flour - has a lower gluten content

Bakers generally classify wheat by the hardness of the kernel, that is, by whether the kernel is hard or soft. Hard wheat kernels are high in protein; soft wheat kernels are low in protein.

Flour is the product obtained by grinding wheat kernels or “berries.” Flours milled from soft wheat kernels are whiter in color and finer to the touch than hard wheat flours.

Soft wheat flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into "cake" flour, which is the lowest in gluten, and "pastry" flour, which has slightly more gluten than cake flour.

It produces more tender products, and this is desirable for many in cakes, pastries, cookies, crackers, oriental noodles and pastries. Flour with low protein content, low ash content, and weak gluten characteristics makes good quality sponge cake.

Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. Protein varies from 7 to 9 percent.

Pastry flour is milled from soft wheat, generally from soft red winter wheat. It is low in protein—typically 7–9.5 percent—and is not usually bleached. Pastry flour is ideal for cookies and many pastries.
Soft wheat flour - has a lower gluten content

The Most Popular Posts

BannerFans.com BannerFans.com