Baking & Snack - August 2021 - 53

FORMULATION
Flour
Why Flour Quality
MATTERS
W
by Donna Berry
When it comes to wheat, there are many approaches to
assessing quality, including protein content, enzymatic
activity and even physical properties. What may be high
quality for one application may not be for another, making
valuation of flour complicated for even the most experienced
baker. It is, however, paramount for bakers to
be aware of variations from one flour shipment to the
next to ensure batch-to-batch consistency.
" Quality and consistency in ingredients are crucial to
baking, " said Reuben McLean, senior director of quality
and regulatory, Grain Craft. " A main ingredient, such as
flour, can affect the operational efficiency of a bakery if
the flour characteristics from bag to bag or load to load
do not remain consistent. Variability in baked goods can
be found in a range of attributes such as tolerance to
dough processing, end-product volume, symmetry and
crumb structure. "
Consider two different products, both made from
wheat flour: the bagel, which has a dense, chewy consistency,
and cake with its aerated texture. The bagel and
cake are on opposite ends of the spectrum when it comes
to sensory attributes, yet the main ingredient in both
products is wheat flour, just not the same wheat flour.
Classes of wheat
Wheat comes in six different classes in the United States:
hard red winter, hard red spring, hard white, soft red
winter, soft white and durum. These are defined by
color, hardness and growing season and have a range of
quality characteristics that are used for flours.
Certain types are well-suited for pastas and noodles
while others are more suited for confectionary products.
It's important for bakers to think about the end result
when choosing the appropriate flour.
" Understanding the baking process and recipe formulations
of specific products can help bakers choose the
appropriate flour for flavor and texture expectations, "
said Rob Ostrander, director of technical solutions,
Ardent Mills. " For example, whole wheat flour is milled
from the entire kernel of wheat, whereas all-purpose
flour is produced from the finely ground part of the
wheat kernel's endosperm.
" The presence of bran in whole wheat flour reduces
gluten development, causing baked goods to be denser
than those made from all-purpose flour. "
In contrast, cake flours tend to be lower in protein and
higher in starch, which imparts a delicate texture for cakes
and cookies. For bakers, choosing a suitable flour is a crucial
step to ensure baked goods meet quality standards.
" Bakers should first identify the texture and flavor
profile they are expecting from their baked goods, " Mr.
Ostrander explained. " From there, they can evaluate the
protein content of different flour options to meet those
expectations. Protein content can impact the functional
www.bakingbusiness.com / August 2021 Baking & Snack 53
Bagels, like bread,
are an application
that relies heavily
on a flour's protein
content for its dense,
chewy texture.
©littleny - stock.adobe.com
Flour quality ensures batch-to-batch
consistency of finished baked foods.
http://www.bakingbusiness.com

Baking & Snack - August 2021

Table of Contents for the Digital Edition of Baking & Snack - August 2021

Baking & Snack - August 2021 - Intro
Baking & Snack - August 2021 - 1
Baking & Snack - August 2021 - 2
Baking & Snack - August 2021 - vdg -1
Baking & Snack - August 2021 - vdg -2
Baking & Snack - August 2021 - 3
Baking & Snack - August 2021 - 4
Baking & Snack - August 2021 - 5
Baking & Snack - August 2021 - 6
Baking & Snack - August 2021 - 7
Baking & Snack - August 2021 - 8
Baking & Snack - August 2021 - 9
Baking & Snack - August 2021 - 10
Baking & Snack - August 2021 - 11
Baking & Snack - August 2021 - 12
Baking & Snack - August 2021 - 13
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Baking & Snack - August 2021 - 16
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Baking & Snack - August 2021 - 18
Baking & Snack - August 2021 - 19
Baking & Snack - August 2021 - 20
Baking & Snack - August 2021 - 21
Baking & Snack - August 2021 - 22
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Baking & Snack - August 2021 - 24
Baking & Snack - August 2021 - 25
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Baking & Snack - August 2021 - 30
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Baking & Snack - August 2021 - 53
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