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Add section on grain types

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This just adds a small section showing how to work with different grain
types.
This commit is contained in:
Hendrik Kleinwaechter
2022-09-09 15:37:28 +02:00
parent ef939f8fad
commit 2493592d5a
1 changed files with 42 additions and 3 deletions
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45
book/flour-types/flour-types.tex
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@@ -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