L14 Properties of sugar & starch in preparing doughs

L14 Properties of sugar & starch in preparing doughs

1. starch

   • gelatinization
   • dextrinization

2. starch & sugars functions

   • gluten
     • gliadin + glutenin
   • 1.sweetness
   • 2. moistness
   • 3. volume
   • 4. colour

3. Flour mixture ingredients

   • 1. Flour
   • 2. sugar
   • 3. Eggs
   • 4. Fat
   • 5. salt / flavoring
   • 6. Liquid
   • 7. Leavning Agents

4. Types of Flour

   • Wheat Flour
     • 1. Gluten
     • 2. whole wheat (hard)
     • 3. durum wheat (hard)
     • 4. bread (hard)
     • 5. all purpose
   • Non-wheat Flour
     • gluten-free
       • 1. (Brown) rice
         • 2. Buckwheat
       • 3. chickpea
       • 4. cornmeal
       • 5. soy
       • 6. Potato
     • Non gluten-free
       • 1. Rye
       • 2. Tritcle

5. Types of flour mixture

   • Batter (more water)
     • 1.Pour
       • pancakes
     • 2.Drop
       • muffins
   • Dough (less water)
     • 3. soft
       • Biscuits
     • 4. Firm
       • Pasta

6. Baking process

   • starch gelatiniztes
   • mixture expands
   • stretches gluten network
   • Protein coagulates
   • Fat melts
   • Outer surfaces grown by
     • starch dextrinization
     • sucrose caramelization

7. sugars

   • caramelisation

8. storage of Flour & flour mixture

   • Plain flour
     • cool & dry place
     • in pest-proof container
   • whole- grain flour
     • refrigerated (3 months)
   • flour or dry
   • flour mixtures