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Flour types (#241)

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* Fine tune tables in flour types chapter

* Add list of flowcharts in ebook (#240)

* Add list of flowcharts in ebook

* Mark menu as selected on list of flowcharts

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Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>

* Review flour types chapter

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Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>
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1
book/book.tex
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@@ -33,7 +33,6 @@
\chapter{Sourdough starter types} \chapter{Sourdough starter types}
\input{sourdough-starter/sourdough-starter-types} \input{sourdough-starter/sourdough-starter-types}
\chapter{Flour types}
\input{flour-types/flour-types} \input{flour-types/flour-types}
\chapter{Bread types} \chapter{Bread types}

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book/flour-types/flour-types.tex
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@@ -1,17 +1,19 @@
\chapter{Flour types}%
\label{ch:flour-types}
\begin{quoting} \begin{quoting}
In this chapter we will have a closer look at different flour types In this chapter we will have a closer look at different flour types
and their respective categorization. We will also look at common and their respective categorization. We will also look at common
ways to distinguish different flours of the same type. This way you can more confidently ways to distinguish different flours of the same type, this way you can more
purchase the flour that you need. confidently purchase the flour you need.
\end{quoting} \end{quoting}
The most basic flour type is a whole grain flour. In this case the whole seed has The most basic flour type is a whole grain flour, in this case the whole seed has
been grounded to smaller pieces. Sometimes, depending on what you want to bake, been grounded to smaller pieces. Sometimes, depending on what you want to bake,
the hearty taste of the bran might not be desired. In this case you can use the hearty taste of the bran might not be desired. In this case you can use
whiter flours. With sieves, mills remove larger parts of the hull of the seed. whiter flours. Together with sieves, mills remove larger parts of the seed's
The seed already contains a pre-built germ from the plant waiting to be hull. The seed already contains a pre-built germ from the plant waiting to be
activated. The whitest flour you can get is mostly just the starch part of the seed. activated. The whitest flour you can get is mostly just the starch part of the seed.
Depending on which layers are still present, names are used to describe the Depending on which layers are still present, different names are used to describe the
type of flour. type of flour.
\begin{table}[!htb] \begin{table}[!htb]
@@ -26,8 +28,8 @@ type of flour.
In Germany, the ash content is used to describe the flours. The lab will burn In Germany, the ash content is used to describe the flours. The lab will burn
\qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted \qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted
and measured. Depending on the quantity the flour is categorized. If the flour and measured. Depending on the quantity the flour is categorized. If the flour
is of type 405 then \qty{405}{\mg} of ash have remained after burning the is of type 405, then \qty{405}{\mg} of ash have remained after burning the
flour. The more hull parts the flour has, the more minerals remain. So the flour. The more hull parts the flour has, the more minerals remain, therefore the
higher the number, the closer the flour is to whole flour. The numbers are 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 slightly different between each grain type. Generally though, the higher the
value, the heartier the taste is going to be. value, the heartier the taste is going to be.
@@ -43,15 +45,19 @@ If you compare different grain types, there are grains with high gluten, low glu
and no gluten. Gluten is what enables bread to have its fluffy consistency. and no gluten. Gluten is what enables bread to have its fluffy consistency.
Without gluten the baked goods wouldn't have the same properties. Managing 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. 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
A dough without gluten doesn't have to be kneaded as the role of kneading is
to create
the gluten bonds. The more you knead, the stronger they become. With low-gluten 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 and no-gluten flours, you only have to mix the ingredients together, making
sure you properly homogenize everything. During fermentation sure you properly homogenize everything.
During fermentation
the gluten degrades as the microorganisms metabolize it. When too much gluten the gluten degrades as the microorganisms metabolize it. When too much gluten
has been converted your dough will no longer have the wheat-like structure previously has been converted your dough will no longer have the wheat-like structure previously
described. For no/low gluten flour your main focus is managing acidity. You do not described. 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 want the final bread to be too sour. Conversely you do not have to worry about
degradation, removing a huge headache from the equation. the gluten degradation, removing a huge headache from the equation.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
@@ -61,14 +67,14 @@ degradation, removing a huge headache from the equation.
\end{center} \end{center}
\end{table} \end{table}
As gluten has a special role, the rest of this chapter is dedicated to having a Because 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 closer look at different gluten flours and how to distinguish them. Like wheat
also contains significant amounts of gluten, so the same characteristics hold spelt contains significant amounts of gluten, so the same characteristics hold
true. true.
Several recipes call for wheat bread flour. Bread flour can refer to different types Several recipes call for wheat bread flour, but bread flour can refer to different types
of flour. It could be a T405 or a T550 in Germany. This is very often of flour. It could be a T405 or a T550 in Germany---this is very often
classified incorrectly. The terms \emph{strong} or \emph{bread} flour in this case classified incorrectly---the terms \emph{strong} or \emph{bread} flour in this case
refer to the properties of the flour. A bread flour is considered to have a refer to the properties of the flour. A bread flour is considered to have a
higher amount of protein and thus gluten. This flour is excellent when you higher amount of protein and thus gluten. This flour is excellent when you
want to make a sourdough bread as your dough allows for a longer leavening want to make a sourdough bread as your dough allows for a longer leavening
@@ -80,16 +86,17 @@ properties might not be desirable since the final cake could have a chewy textur
In conclusion, not every T405, T45 or T00 flour is the same. Depending on the properties In conclusion, not every T405, T45 or T00 flour is the same. Depending on the properties
of the plant they come from, the flours will have different properties. For that reason of the plant they come from, the flours will have different properties. For that reason
some countries like Germany have introduced additional scales to evaluate the quality of the some countries like Germany have introduced additional scales to evaluate the quality of the
wheat. The category \textbf{A} refers to good quality wheat that can be blended wheat. The category \emph{A} refers to good quality wheat that can be blended
with poorer qualities to improve the flour. The category \textbf{B} refers to with poorer qualities to improve the flour. The category \emph{B} refers to
average wheat that can be used to create different baked goods. Category \textbf{C} average wheat that can be used to create different baked goods. Category \emph{C}
is used for wheat that has poor baking qualities. This could happen, for instance, is used for wheat that has poor baking qualities. This could happen, for instance,
if the wheat already started to sprout and thus lost some of its desirable if the wheat already started to sprout and thus lost some of its desirable
baking properties. This type of wheat is typically used in animal feed or baking properties. This type of wheat is typically used in animal feed or
as fermentable biomass for generators. Category \textbf{E} refers to \emph{Elite} wheat. It's as fermentable biomass for generators. Category \emph{E} refers to \emph{Elite} wheat. It's
the highest quality of wheat. This kind of wheat can only be harvested when the the highest quality of wheat. This kind of wheat can only be harvested when the
wheat has grown under optimal conditions. You can compare this to a winery wheat has grown under optimal conditions. You can compare this to a winery
that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed that uses only the best grapes to make a reserve wine. Unfortunately, this is
usually not printed
on the packaging of the flour that you buy. You can look out for the protein on the packaging of the flour that you buy. You can look out for the protein
value as a possible indicator. However, large mills blend flours together to value as a possible indicator. However, large mills blend flours together to
maintain quality throughout the years. Blended flour is also not listed on maintain quality throughout the years. Blended flour is also not listed on
@@ -97,7 +104,7 @@ the packaging. It might be that bakeries extract gluten from some flour and
then mix it in order to create better baking flours. then mix it in order to create better baking flours.
In Italy the so-called In Italy the so-called
\textbf{W-value} has been introduced to better show how the flour will behave. \emph{W-value} has been introduced to better show how the flour will behave.
A dough is made, and then the resistance of this dough to kneading is measured. A dough is made, and then the resistance of this dough to kneading is measured.
The more gluten a flour has, the more elastic the dough is, and the more it will The more gluten a flour has, the more elastic the dough is, and the more it will
resist kneading. A higher W flour will have a higher gluten content and allow for a longer resist kneading. A higher W flour will have a higher gluten content and allow for a longer
@@ -120,8 +127,8 @@ your dough with more flavor.
Generally, when aiming to Generally, when aiming to
bake free standing sourdough bread, aim for a higher protein content. If the bake free standing sourdough bread, aim for a higher protein content. If the
gluten value is relatively low, your bread will collapse faster. Baking bread gluten value is relatively low, your bread will collapse faster. Baking bread
is still possible, but it might be easier to use tools such as a loaf pan, or is still possible, but it might be easier to use other techniques such as a
to make skilled bread or flatbread. loaf pan, to consider skillet bread or flatbread.
An additional, rarely considered characteristic of good flour is the level of damage to the An additional, rarely considered characteristic of good flour is the level of damage to the
starch molecules. This is a common problem when you are trying to mill your own wheat flours at starch molecules. This is a common problem when you are trying to mill your own wheat flours at
@@ -135,7 +142,7 @@ and start the fermentation process.
I~am still I~am still
yet to find a good way of milling my own flour at home. Even after trying to yet to find a good way of milling my own flour at home. Even after trying to
mill the flour 10 times with short breaks, I~was not able to achieve the same mill the flour 10~times with short breaks, I~was not able to achieve the same
properties as with commercially milled flour. The doughs I~would make felt properties as with commercially milled flour. The doughs I~would make felt
good, maybe a bit coarse. However, during baking the doughs would start to good, maybe a bit coarse. However, during baking the doughs would start to
de-gas quickly and turn into very flat breads. I~have had great success though when de-gas quickly and turn into very flat breads. I~have had great success though when

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book/tables/table-flour-types.tex
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@@ -1,6 +1,6 @@
\begin{tabular}{@{}llrrr@{}} \begin{tabular}{@{}lllll@{}}
\toprule \toprule
\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule \textbf{USA} & \textbf{UK} & {\textbf{Germany}} & {\textbf{France}} & {\textbf{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\ Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\ All purpose & Plain flour & T550 & T55 & 0 \\
& & T812 & T80 & 1 \\ & & T812 & T80 & 1 \\

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book/tables/table-grains-bread-making-process.tex
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@@ -1,12 +1,6 @@
\begin{tabular}{@{}>{\bfseries}lcccc@{}} \begin{tabular}{@{}lcccc@{}}
\toprule \toprule
\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule \textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
Wheat & Yes & Yes & Yes & Yes \\ Spelt, Wheat (\textgreater{}~70\%) & Yes & Yes & Yes & Yes \\
\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ Rye, Emmer, Einkorn, Rice, Corn & Yes & No & No & No \\ \bottomrule
Spelt & Yes & Yes & Yes & Yes \\
Rye & Yes & No & No & No \\
Emmer & Yes & No & No & No \\
Einkorn & Yes & No & No & No \\
Rice & Yes & No & No & No \\
Corn & Yes & No & No & No \\ \bottomrule
\end{tabular} \end{tabular}

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book/tables/table-overview-w-values.tex
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@@ -1,8 +1,8 @@
\begin{tabular}{@{}rcll@{}} \begin{tabular}{@{}rcll@{}}
\toprule \toprule
\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule \textbf{W-Value} & \textbf{Hydration (\%)} & \textbf{Uses} & \textbf{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short \\ 0--150 & 50 & Cookies & Very short \\
150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ 150--250 & 50--60 & Cakes, Bread, Pizza & Short--Medium \\
250--350 & 60--70 & Bread, Pizza & Long \\ 250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule 350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
\end{tabular} \end{tabular}