Flour is an ingredient that can be used in different ways. When it is used in baking, flour is an ingredient that holds the structure together. Wheat Flour is the most common type of flour used in bakeshops. With there being different types, wheat flour is categorized as one of two types: Hard Wheat and Soft Wheat.
The protein content found in wheat flour will determine what type of flour it is. Specific proteins, such as Glutenin and Gliaden, are found in wheat flour. It creates the structure of a baked product and the ability to return to its original size and shape. When wheat flour is moistened and has been kneaded or mixed, it creates Gluten; strands that trap carbon dioxide given off from the yeast or leavening agent that was used.
It is crucial to understand how flour is milled before it is used. Wheat Flour is made from Wheat Kernels that consist of Three Parts; BRAN, ENDOSPERM, AND GERM. During the milling process, the kernels are broken up into pieces. The germ and bran are removed, leaving the endosperm to be sifted to a particular size. The endosperm contains an enormous amount of protein found in the kernel and is broken down. The quantity used during milling will determine what type of flour will be made.
The amount of protein found in flour will determine what type it is. HARD WHEAT FLOUR contains a higher protein content, used for baking products that hold a firm texture. Doughs that contain yeast benefit when a Hard Wheat Flour is used in its formula. The higher protein content creates more elasticity in the dough, creating more air pockets, creating a lighter texture of a baked product. SOFT WHEAT FLOUR contains a lower protein content, used for baking products such as cookies or cakes. When moisture comes into contact with flour, the proteins will begin to develop gluten strands while it’s being mixed. The more or fewer gluten strands will determine how well the product will rise and its texture.
From my own experience, I periodically use three types of flour:
The protein content found in wheat flour will determine what type of flour it is. Specific proteins, such as Glutenin and Gliaden, are found in wheat flour. It creates the structure of a baked product and the ability to return to its original size and shape. When wheat flour is moistened and has been kneaded or mixed, it creates Gluten; strands that trap carbon dioxide given off from the yeast or leavening agent that was used.
It is crucial to understand how flour is milled before it is used. Wheat Flour is made from Wheat Kernels that consist of Three Parts; BRAN, ENDOSPERM, AND GERM. During the milling process, the kernels are broken up into pieces. The germ and bran are removed, leaving the endosperm to be sifted to a particular size. The endosperm contains an enormous amount of protein found in the kernel and is broken down. The quantity used during milling will determine what type of flour will be made.
The amount of protein found in flour will determine what type it is. HARD WHEAT FLOUR contains a higher protein content, used for baking products that hold a firm texture. Doughs that contain yeast benefit when a Hard Wheat Flour is used in its formula. The higher protein content creates more elasticity in the dough, creating more air pockets, creating a lighter texture of a baked product. SOFT WHEAT FLOUR contains a lower protein content, used for baking products such as cookies or cakes. When moisture comes into contact with flour, the proteins will begin to develop gluten strands while it’s being mixed. The more or fewer gluten strands will determine how well the product will rise and its texture.
From my own experience, I periodically use three types of flour:
- All-Purpose Flour: A blend of hard and soft wheat flour with a protein content of 8-12%
- Bread Flour: A hard wheat flour with a protein content of 11-13%, also known as Patent Flour.
- Cake Flour: A soft wheat flour with a protein content of 6-9%
