Baking & Snack - August 2021 - 56

FLOUR
impacts the finished product. Bakers generally
experience success with flour protein
ranges between 10% and 11.5%.
" If the protein content is too high, the
bread will be too dense and chewy, " Mr.
Reasoner said. " Inversely, if the protein
level is too low, it will affect the volume and
the bread's internal crumb. "
It's become quite common for bread
bakers to experiment with the addition of
grains, nuts, seeds, fruits and fiber additives.
Any extras place a burden on the strength
characteristics of the flour.
" The clean label movement, as well
as the prevalence of organic baking, has
eliminated many of the traditional dough
strengthening and oxidizing conditioners
used in commercial bread making, "
Mr. Kovacic said. " The inclusion of other
non-gluten forming grains and seeds,
fiber additives, as well as whole wheat
flour, places an additional burden on the
strength characteristics of the flour. Even
so, bakers still expect the flour to perform
in a similar manner. Now, more
than ever, wheat flour needs to be considered
a key functional ingredient and
not a commodity. "
Low-protein, high-starch flour delivers a light
tender crumb in cakes.
©Vladislav Nosik - stock.adobe.com
Artisan loaves with their hearty density
and open volume often feature these
extra grains.
" Adding ancient grains, depending
on which grain and how finely they are
milled, might have an undesired effect on
the gluten structure of the dough, " Mr.
Reasoner said.
Bran, for example, might have a sharp
edge that cuts into the gluten matrix and
weakens the structure. Using a highprotein
flour, in the range of 12.5% to
14% protein content, may also assist with
building desirable structure and retaining
volume after baking. When blending
grains for multigrain breads, all-purpose
flour may work well as the base, as long
as the other grain flours contribute protein
as well as fiber for strengthening
the dough.
More than protein
The American Association of Cereal
Chemists has approved methods for determining
various properties of flour that
impact performance, and thus are considered
indicators of quality. This includes
quantification tests for ash, moisture and
protein content. In the experience of Scott
Baker, principal scientist at The Annex by
Ardent Mills, the bake test remains the
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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
Baking & Snack - August 2021 - 14
Baking & Snack - August 2021 - 15
Baking & Snack - August 2021 - 16
Baking & Snack - August 2021 - 17
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
Baking & Snack - August 2021 - 23
Baking & Snack - August 2021 - 24
Baking & Snack - August 2021 - 25
Baking & Snack - August 2021 - 26
Baking & Snack - August 2021 - 27
Baking & Snack - August 2021 - 28
Baking & Snack - August 2021 - 29
Baking & Snack - August 2021 - 30
Baking & Snack - August 2021 - 31
Baking & Snack - August 2021 - 32
Baking & Snack - August 2021 - 33
Baking & Snack - August 2021 - 34
Baking & Snack - August 2021 - 35
Baking & Snack - August 2021 - 36
Baking & Snack - August 2021 - 37
Baking & Snack - August 2021 - 38
Baking & Snack - August 2021 - 39
Baking & Snack - August 2021 - 40
Baking & Snack - August 2021 - 41
Baking & Snack - August 2021 - 42
Baking & Snack - August 2021 - 43
Baking & Snack - August 2021 - 44
Baking & Snack - August 2021 - 45
Baking & Snack - August 2021 - 46
Baking & Snack - August 2021 - 47
Baking & Snack - August 2021 - 48
Baking & Snack - August 2021 - 49
Baking & Snack - August 2021 - 50
Baking & Snack - August 2021 - 51
Baking & Snack - August 2021 - 52
Baking & Snack - August 2021 - 53
Baking & Snack - August 2021 - 54
Baking & Snack - August 2021 - 55
Baking & Snack - August 2021 - 56
Baking & Snack - August 2021 - 57
Baking & Snack - August 2021 - 58
Baking & Snack - August 2021 - 59
Baking & Snack - August 2021 - 60
Baking & Snack - August 2021 - 61
Baking & Snack - August 2021 - 62
Baking & Snack - August 2021 - 63
Baking & Snack - August 2021 - 64
Baking & Snack - August 2021 - 65
Baking & Snack - August 2021 - 66
Baking & Snack - August 2021 - 67
Baking & Snack - August 2021 - 68
Baking & Snack - August 2021 - 69
Baking & Snack - August 2021 - 70
Baking & Snack - August 2021 - 71
Baking & Snack - August 2021 - 72
Baking & Snack - August 2021 - 73
Baking & Snack - August 2021 - 74
Baking & Snack - August 2021 - 75
Baking & Snack - August 2021 - 76
Baking & Snack - August 2021 - 77
Baking & Snack - August 2021 - 78
Baking & Snack - August 2021 - 79
Baking & Snack - August 2021 - 80
Baking & Snack - August 2021 - 81
Baking & Snack - August 2021 - 82
Baking & Snack - August 2021 - 83
Baking & Snack - August 2021 - 84
Baking & Snack - August 2021 - 85
Baking & Snack - August 2021 - 86
Baking & Snack - August 2021 - 87
Baking & Snack - August 2021 - 88
Baking & Snack - August 2021 - 89
Baking & Snack - August 2021 - 90
Baking & Snack - August 2021 - 91
Baking & Snack - August 2021 - 92
Baking & Snack - August 2021 - 93
Baking & Snack - August 2021 - 94
Baking & Snack - August 2021 - 95
Baking & Snack - August 2021 - 96
Baking & Snack - August 2021 - 97
Baking & Snack - August 2021 - 98
Baking & Snack - August 2021 - 99
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Baking & Snack - August 2021 - 101
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Baking & Snack - August 2021 - 115
Baking & Snack - August 2021 - 116
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