From 2493592d5ae6eba2d002c4e1923c3d5f03d2220d Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Fri, 9 Sep 2022 15:37:28 +0200 Subject: [PATCH] Add section on grain types This just adds a small section showing how to work with different grain types. --- book/flour-types/flour-types.tex | 45 +++++++++++++++++++++++++++++--- 1 file changed, 42 insertions(+), 3 deletions(-) diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 00ecf70..be32078 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -12,7 +12,7 @@ activated. The whitest flour you can get is mostly just the starch part of the s Depending on which layers are still present names are used to describe the type of flour. -\begin{table}[htp!] +\begin{table}[htb!] \centering \resizebox{\textwidth}{!}{% \begin{tabular}{|l|l|r|r|r|} @@ -25,7 +25,7 @@ All purpose & Plain flour & T550 Whole & Whole & Vollkorn & T150 & Integrale \\ \hline \end{tabular}% } -\caption{\label{tab:flour-types-comparison}A comparison of the different flour types} +\caption{\label{tab:flour-types-comparison}A comparison of the different wheat flour types} \end{table} In Germany the ash content is used to describe the flours. The lab will burn @@ -37,12 +37,51 @@ higher the number the closer the flour is to whole flour. The numbers are slightly different between each grain type. Generally though the higher the value, the heartier the taste is going to be. -\begin{figure}[!htb] +\begin{figure}[htb!] \includegraphics[width=\textwidth]{wheat-kernel-overview} \caption{An overview of a wheat kernel together with its content} \label{fig:wheat-kernel-overview} \end{figure} +If you compare different grain types there are grains with high gluten, low gluten +and no gluten. Gluten is what enables bread to have the fluffy consistency. +Without gluten the baked goods wouldn't have the same properties. Managing +gluten makes the whole bread making process more complex as more steps are involved. +A dough without gluten doesn't have to be kneaded. Kneading creates +the gluten bonds. The more you knead the stronger they become. With low +gluten and no gluten flours you only have to mix the ingredients together, making +sure you properly homogenize everything. During the duration of the fermentation +the gluten degrades as the microorganisms metabolize it. When too much gluten +has been converted your dough will no longer have the previosly wheat like described +structure. For no/low gluten flour your main focus is managing acidity. You do not +want the final bread to be too sour. You do not have to worry about the gluten +degradation, removing a huge headache from the equation. + +\begin{table}[] + \centering + \resizebox{\textwidth}{!}{% + \begin{tabular}{|l|l|l|l|l|} + \hline + \textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \hline + \textbf{Wheat} & Yes & Yes & Yes & Yes \\ \hline + \textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \hline + \textbf{Spelt} & Yes & Yes & Yes & Yes \\ \hline + \textbf{Rye} & Yes & No & No & No \\ \hline + \textbf{Emmer} & Yes & No & No & No \\ \hline + \textbf{Einkorn} & Yes & No & No & No \\ \hline + \textbf{Rice} & Yes & No & No & No \\ \hline + \textbf{Corn} & Yes & No & No & No \\ \hline + \end{tabular}% + } + \caption{An overview of different grain types and the steps involved in the respective bread making process} +\end{table} + + +As gluten has a special role the rest of this chapter is dedicated to having a +closer look at different gluten flours and how to distinguish them. Spelt +also contains significant amounts of gluten so the same characteristics hold +true. + Several recipes call for wheat bread flour. Bread flour can refer to different types of flour. It could be a T405 or a T550 in Germany. This is very often wrongfully classified. The term \textit{strong or bread} flour in this case