From 90f697a36d63f9b18d0bd9c2b8d7ca6813aa0855 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 30 Mar 2023 11:40:14 +0200 Subject: [PATCH] Add feedback on flour types (#67) --- book/flour-types/flour-types.tex | 36 +++++++++++++++---------------- book/references.bib | 7 ++++++ book/tables/table-flour-types.tex | 2 +- 3 files changed, 26 insertions(+), 19 deletions(-) diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 439f7cf..b837859 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -15,7 +15,7 @@ type of flour. \begin{figure}[!htb] \includegraphics{tables/table-flour-types.pdf} \label{tab:flour-types-comparison} - \caption{A comparison of the different wheat flour types} + \caption{A comparison of how different types of wheat flour are labelled in different countries} \end{figure} In Germany, the ash content is used to describe the flours. The lab will burn @@ -29,7 +29,7 @@ value, the heartier the taste is going to be. \begin{figure}[htb!] \includegraphics[width=\textwidth]{wheat-kernel-overview} - \caption{An overview of a wheat kernel together with its content} + \caption{An overview of a wheat kernel together with its content \cite{wheat+kernel}} \label{fig:wheat-kernel-overview} \end{figure} @@ -40,10 +40,10 @@ gluten makes the whole bread-making process more complex as more steps are invol 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, +sure you properly homogenize everything. During fermentation the gluten degrades as the microorganisms metabolize it. When too much gluten -has been converted, your dough will no longer have the previously wheat-like described -structure. For no/low gluten flour, your main focus is managing acidity. You do not +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 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. @@ -59,8 +59,8 @@ 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 \textit{bread} flour in this case -refers to the properties of the flour. A bread flour is considered to have a +classified incorrectly. The terms \textit{strong} or \textit{bread} flour in this case +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 want to make a sourdough bread as your dough allows for a longer leavening period. As described earlier, the gluten is consumed by your microorganisms. @@ -69,16 +69,16 @@ to make a cake, you might want to use a flour with less gluten. The gluten bindi properties might not be desirable since the final cake could have a chewy texture. In conclusion, not every T405, T45 or T00 flour is the same. Depending on the properties -of the plant, they have different properties. For that reason, some countries like -Germany have introduced additional scales to evaluate the quality of the +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 wheat. The category \textbf{A} refers to good quality wheat that can be blended with poorer qualities to improve the flour. The category \textbf{B} refers to average wheat that can be used to create different baked goods. Category \textbf{C} 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 -baking properties. This type of wheat is typically used as 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 \textit{Elite} wheat. It's -the highest quality of wheat. This kind of wheat can 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 that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed on the packaging of the flour that you buy. You can look out for the protein @@ -105,27 +105,27 @@ your dough with more flavor. \end{figure} Generally, when aiming to -bake freestanding 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 is still possible, but it might be easier to use tools such as a loaf pan, or -to make pan or flat breads. +to make skilled bread or flatbread. 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 -home. Chances are that your home mill is not able to achieve the same results +home. The chances are that your home mill is not able to achieve the same results a larger mill can. The damaging of the starches is essential to improve the -properties of the dough. You will have a better gelatinization and water +properties of the dough. You will have better gelatinization and water absorption with properly damaged starch \cite{starch+damage+flour}. As more starch is damaged, the surface area increases. This improves how water interacts with the flour. -This also provides a larger surface that your microbes can use to attack the molecules +This also provides a larger surface that your microbes can use to attack the molecules and start the fermentation process. I am still 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 properties as with commercially milled flour. The doughs I would make felt -good, though maybe a bit coarse. Then during baking, however, the doughs would start to -degas quickly and turn into very flat breads. I have had great success though when +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 utilizing home-milled flour together with a loaf pan or as a pan bread. If you have found great ways to work with home-milled flour, please reach out. The potential of using home-milled flours is huge. It would enable even distant communities diff --git a/book/references.bib b/book/references.bib index 2218ae2..60d552c 100644 --- a/book/references.bib +++ b/book/references.bib @@ -325,4 +325,11 @@ title = {Storing yeast based bread}, url = {https://www.kingarthurbaking.com/blog/2020/07/08/the-best-way-to-store-yeast-bread}, note = {Accessed: 2023-02-03} +} + +@misc{wheat+kernel, + author = {W. Berghoff}, + title = {A wheat kernel and its nutritional value.}, + url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg}, + note = {Accessed: 2023-03-30} } \ No newline at end of file diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index 30c0cf4..96a16ea 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -3,7 +3,7 @@ \begin{document} \begin{tabular}{|l|l|r|r|r|} \hline -\textbf{Type USA} & \textbf{Type UK} & \multicolumn{1}{l|}{\textbf{Type Germany}} & \multicolumn{1}{l|}{\textbf{Type France}} & \multicolumn{1}{l|}{\textbf{Type Italy}} \\ \hline +\textbf{USA} & \textbf{UK} & \multicolumn{1}{l|}{\textbf{Germany}} & \multicolumn{1}{l|}{\textbf{France}} & \multicolumn{1}{l|}{\textbf{Italy}} \\ \hline Cake & Soft flour & T405 & T45 & 00 \\ \hline All purpose & Plain flour & T550 & T55 & 0 \\ \hline & & T812 & T80 & 1 \\ \hline