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Add feedback on flour types (#67)

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Hendrik Kleinwaechter
2023-03-30 11:40:14 +02:00
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commit 90f697a36d
3 changed files with 26 additions and 19 deletions
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36
book/flour-types/flour-types.tex
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@@ -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

7
book/references.bib
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@@ -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}
}

2
book/tables/table-flour-types.tex
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@@ -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