BAKING SCIENCE
6 key dessert elements

1. WHEAT AND FLOUR

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6 KEY DESSERT ELIMENTS

Wheat, Flour and Gluten Content: A Baker's Foundation

Flour is the cornerstone of baking. Whether it’s bread, cakes, pastries, or pasta, the magic lies in its gluten content, the protein that defines texture, structure, and quality. To understand its role, let’s start with the big picture: the composition of flour and the wheat kernel.

chapter 1. WHEAT
1-1. The Wheat Kernel: The Core of Nutrition

When you use whole wheat flour, you get all three parts, making it the nutritional goldmine of flours. But refined flours? They skip the bran and germ, keeping just the starchy endosperm. Refined flours, like plain flour (also called all-purpose flour), are made by stripping away the bran and germ from the wheat kernel, leaving just the starchy endosperm. This process gives plain flour its smooth texture and neutral flavor, making it super versatile for baking and cooking.

At the heart of flour lies the wheat kernel, made up of three vital parts below.

  • BRAN: The fiber-rich outer layer packed with B vitamins, antioxidants, and minerals like iron and magnesium.

  • ENDOSPERM: The starchy middle layer, rich in carbohydrates with small amounts of protein.

  • GERM: The nutrient-dense core with healthy fats, vitamin E, and more B vitamins.

1-1. what exactly is flour?

Flour isn’t just crushed wheat (though, technically, it is). It’s a finely ground powder that acts as the backbone of almost every bake. Its three main components are:

  • STARCH: Provides structure and absorbs moisture.

  • PROTEINS: Key to forming gluten, giving elasticity and strength.

  • FATS & ENZYMES: Enhance flavor and affect dough performance.

And flour isn’t just limited to wheat. From almonds to chickpeas, other grains and nuts join the party in their unique ways.

1-2. how THE WHEAT BECOMES flour

The milling process determines the type of flour produced by adjusting protein content and texture. For strong flour, the focus is on protein enrichment, which increases gluten strength, making it ideal for bread and other structured bakes. In contrast, cake flour undergoes bleaching and fine milling to create a lighter color and finer texture, perfect for soft, delicate cakes and pastries.

  • Milling Process

    All flour starts with cleaning and grinding wheat.

    Protein and texture are influenced by the type of wheat and how the bran, germ, and endosperm are separated.

  • protein enrichment

    High-protein flours may include added vital wheat gluten for industrial consistency.

  • bleaching & fineness

    Bleaching weakens gluten and improves fat absorption.

    Finer milling creates smoother flour for tender baked goods.

1-3. Flour Around the Globe: A Flour Tour!

Flour labels can be a bit confusing, especially when every country seems to speak a different flour language. I used to find it tricky to figure out the different uses of flour when traveling between Korea and Australia. To save you the same headache, here’s a brief guide to help you navigate the flour maze across regions!

What’s the secret? The protein content! It’s the star of the show that decides how flour performs.

  • All-Purpose Flour: Your baking BFF. It’s good at everything but excels at nothing. (Protein: 10-12%)

  • Bread Flour: The gym buff of flours—strong, elastic, and perfect for bread. (Protein: 12-14%)

  • Cake/Pastry Flour: Soft and delicate, like a ballerina. Great for tender, crumbly bakes. (Protein: 6-9%)

  • Whole Wheat Flour: Nutritious and hearty. It’s the one you bring home to mom. (Protein: 13-15%)

Key Points

  • Ash Content: French flour types (e.g., T45, T55) are classified by ash content, where lower numbers indicate finer, lighter flours.

  • Grind Fineness: Italian flours like “00” or “0” are based on fineness, with “00” being the finest for pasta and delicate pastries.

  • Protein-Based: U.S. and U.K. flours are generally classified by protein content and purpose, such as all-purpose, bread, or cake flour.

chapter 2. ROLE OF FLOUR IN BAKING

NOW WE CAN TALK MORE ABOUT FLOUR.

Flour plays several essential roles in baking and cooking, particularly in providing structure, texture, flavor, and stability to baked goods. Here’s a look at the primary functions of flour in various recipes:

1. Providing Structure and Support

  • Gluten Formation: Flour contains proteins (mainly glutenin and gliadin) that form gluten when mixed with water. Gluten creates a stretchy, elastic network that provides structure, traps gases, and helps baked goods rise.

  • Strength and Shape: In yeast-leavened products like bread, gluten gives the dough its elasticity and strength, enabling it to stretch and hold its shape during proofing and baking.

2. Thickening Agent

  • In Sauces and Gravies: Flour is often used to thicken sauces, gravies, soups, and stews. When cooked, the starches in flour absorb liquid and swell, creating a thicker consistency.

  • In Custards and Creams: In pastries and custards, flour helps stabilize and thicken the mixture, giving it a smooth, creamy texture.

3. Tenderizing and Softening

  • Fat and Liquid Absorption: Flour absorbs fats and liquids, which helps tenderize the final product. This is especially important in cakes, cookies, and pastries, where a soft, delicate texture is desired.

  • Limiting Gluten Formation: In recipes where tenderness is key (like cakes), lower-protein flours (such as cake flour) are used to minimize gluten formation, creating a softer crumb.

4. Adds Flavor and Color

  • Natural Flavor: Different types of flour (whole wheat, rye, almond, etc.) contribute distinct flavors to baked goods. For example, whole wheat has a nutty, earthy taste, while rye offers a deeper, almost spicy flavor.

  • Browning and Caramelization: Flour contributes to browning through the Maillard reaction and caramelization, which enhance flavor and add an appealing golden color to baked goods. high protein flours typically undergo more mailard browning than low-protein flours. e.g.) bread vs pie crust.

5. Aids in Moisture Retention

  • Binding Agent: Flour binds with water, fats, and other liquids, helping retain moisture and keep baked goods tender.

  • Improves Shelf Life: By absorbing and retaining moisture, flour helps prevent staling, keeping baked products fresh longer.

6. Acts as a Base Ingredient for Texture and Volume

  • Foundation in Baked Goods: Flour serves as the primary ingredient in many baked goods (bread, cakes, cookies), giving them bulk and volume.

  • Air Trapping: When beaten or mixed, flour helps trap air bubbles, providing a light and airy texture in cakes and muffins.

7. Provides Nutritional Value

  • Carbohydrates: Flour is a major source of carbohydrates, providing energy to baked goods.

  • Protein Content: Flour also supplies protein, especially in whole grain varieties, which contributes to the nutritional profile of foods.

In summary, flour is a multifunctional ingredient crucial to the structure, texture, flavor, and overall quality of many baked and cooked dishes. Different types of flour are chosen to achieve specific textures and outcomes based on these functional properties.

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