Flour, Grains & Meals - Part 2

[Kitchen Witch]

Flour, Grains & Meals - Part 2

Question: Why is chlorinated (or bleached) flour used in cake and cookie formulations?
Answer: Soft wheat flours intended for use in cake and cookie production are often chlorinated to enhance baking performance by improving the functional properties of flour components. In the chlorination process, the flour is treated with chlorine gas. During this treatment the flour undergoes a pH reduction proportional to the level of chlorine applied. Manufacturers can then use pH as a specification for the purchase of chlorinated flours. Unbleached flour has a pH range of 5.8 to 6.1 while optimum performing bleached flour has a pH range of 4.6 to 5.1.
In cakes, chlorinated flours improve the structure forming capacity, allowing the manufacture of cakes with high ratio formulations (high level of sugar to flour). At the optimum chlorination level, cakes have improved product symmetry, increased volume and a more desirable grain structure and texture over those produced with non-chlorinated flours.
In cookie manufacturing, chlorine treatment of flour is used to control cookie spread. Consistent cookie diameter improves overall product quality and helps avoid packaging problems. Chlorinated flour reduces spread and tightens the surface grain of cookies. The higher the level of chlorine applied, the smaller the diameter.
The exact action of the chlorine treatment on flour is not fully understood since chlorine is a non-specific reagent that can alter various components of the flour. The changes in functional properties are often attributed to the breakage of bonds in protein molecules. For cakes it is generally accepted that the structural strengthening effect is caused by the action of chlorine on starch as well as proteins. Studies on cookies have shown that the role of chlorination in the reduction of cookie spread may be attributed to oxidative changes in flour proteins.


So what's the difference between Bread Machine Flour, High Gluten Flour & Vital Wheat Gluten Flour? This is the best explanation I have ever found:
Vital Wheat Gluten Flour:
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Also called "gluten flour", "instant gluten flour", "pure gluten flour", and "vital wheat gluten" depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

It is 75 to 80% protein. This yields approximately 24 grams of carbohydrate per cup. The process of keeping mostly the protein constituents of the wheat and very little of the starch makes this product a useful aid in low-carbohydrate baking and cooking.
The protein binds moisture meaning your bread and baked goods will usually be more moist and "fresh" than traditional baking yields as well. This should never be confused with other gluten flours as mentioned below which can have significantly more carbohydrate.

Please check your labels! Vital Wheat Gluten Flour is usually available in the health food section or baking section of your grocery, or at some health food stores.
High Gluten Flour and Bread Machine Flour:
While vital wheat gluten flour contains 75% or greater protein, the flours labeled Bread Machine Flour and High Gluten Flour have between 12 and 14% protein. Usually milled from hard red spring wheat, the carb count ranges from 54 grams per cup for High Gluten Flour to 66 grams per cup for most Bread Machine Flours. For small uses, this can still be of value since all-purpose "white" flour (bleached or non-bleached; enriched or not enriched) contains a whopping 92-97 grams per cup!

Vital wheat gluten can also be an essential ingredient when baking with soy flour or soya powder, as soy contains no gluten element to allow baking doughs to raise or hold their shape.

All gluten products (as well as soy flours) should be stored refrigerated or frozen as they are natural products (no preservatives and a full-fat profile) and can therefore become rancid.


Q: Are all brown breads whole grain? A: Not necessarily. Read the ingredient label to be sure. If the bread wrapper specifically says "whole wheat," it is 100 percent whole wheat. Some brown breads are part whole wheat and part enriched flour with caramel coloring added. They are all nutritious, but some will have more dietary fiber than others.







Multi-Grain types:
Hammer-milled: In this milling process high-velocity steel hammerheads are used to powder whole grains at ultra-high speed. The method generates a great deal of heat and can destroy nutrients.
Roller-milled: In this milling process steel rollers or cylinders are used to grind grains at high speed. A great deal of heat is generated, causing nutrients to be destroyed.
Stone-milled (stone-ground): This milling process employs a pair of ridged stones to crush and grind grains slowly, without creating heat that can destroy nutrients. The ground flour is sifted to catch larger particles of bran and germ, which are then ground again and mixed with the rest of the flour to produce a more nutritious flour.
WHOLE GRAIN (MEAL): Grains are either wheat or non-wheat. Whole grains are foods that contain the entire plant kernel that is humanly edible, whereas refined grains are products that are stripped of the more coarse, fibrous part of the kernel as well as germ or seed. Research studies support that a heart-healthy diet rich in whole grains and other plant foods can be an ally in reducing your risk of stroke, heart disease and cancer.
Buying and Storing: The most important thing to look for in grains is undamaged kernels. The outer bran layer protects the kernel's flavor and nutrients from destruction by light and air. Whole grains should be stored in airtight containers in a cool, dry place, out of direct light. Choose organically grown grains for best flavor.


Wholemeal, also called whole wheat flour contains 100% of the wheat grain including the bran and the germ with nothing added or taken away. It is rich in fiber to add roughage to the diet.
Stoneground wholemeal is made form flour made by a traditional milling process, where, as the name suggests, the wheat is ground between two stones.


WHOLE GRAIN (MEAL): Grains are either wheat or non-wheat. Whole grains are foods that contain the entire plant kernel that is humanly edible, whereas refined grains are products that are stripped of the more coarse, fibrous part of the kernel as well as germ or seed. Research studies support that a heart-healthy diet rich in whole grains and other plant foods can be an ally in reducing your risk of stroke, heart disease and cancer.
Buying and Storing: The most important thing to look for in grains is undamaged kernels. The outer bran layer protects the kernel's flavor and nutrients from destruction by light and air. Whole grains should be stored in airtight containers in a cool, dry place, out of direct light. Choose organically grown grains for best flavor.
Basic Cooking Instructions:
Rinse: Just prior to cooking, rinse the grain thoroughly in cold water until the water runs clear. Strain them to remove any dirt or debris.
Pre-soak: (Optional) Reduce cooking time and save energy (40%) by soaking hard grains overnight, or for 6?8 hours. Cook them right in their soaking water.
Boil/Simmer: As a general rule, bring water to a boil, add grain and return to a boil (see below for exceptions to this rule). Then reduce heat and simmer, covered tightly, until done. Resist the urge to lift the cover?the momentum of the steam will be lost. Use broth or fruit juice instead of water for flavoring.
Test: Test grains for doneness?most whole grains are slightly chewy when cooked.
Fluff: Many grains benefit from fluffing. When grains are done cooking, remove from the heat and gently lift and separate them with a fork. Replace the cover, and allow to sit for 5?10 minutes before serving.
NON-WHEAT WHOLE GRAINS-
AMARANTH: A strong, sweet, spicy, nutty-flavored flour. Best used as an accent flour in waffles, pancakes, cookies or muffins.
BARLEY: Low in gluten and with a sweet nutty flavor. Mixed with wheat flour, it gives bread a cake-like texture.
BUCKWHEAT: The edible fruit seed of a plant related to rhubarb. It is not related to wheat or other grains. Contains a low amount of gluten and cannot be used to make risen loaves. High proportion of essential amino acids; close to being a complete protein. Commonly used combined with wheat flour for pancakes, waffles, blintzes, and in pastas. Ideal for people with celiac disease.
CHICKPEAS: When milled, these produce a gluten-free flour that can be mixed with wheat flour for texture to chapattis and other flat breads.
CORN AND CORNMEAL: There are several varieties of cornmeal: white, blue and yellow. Adds a crunchy texture to bread, suitable for soft breads, muffins, doughnuts and pancakes. American cornbread is a good example. Southwestern Native Americans have been using colored cornmeal for centuries.
? Blue Corn - Simply a variety of flint corn with a dark bluish to red color that when ground produces a blue color flour. Higher in protein than yellow cornmeal. Turns lavender color when cooked and has a superior flavor to yellow or white. The corn has a coarser texture and a nuttier flavor than other varieties of corn used for flour. Blue corn is grown predominantly in the Southwestern part of the United States. It has been a staple food of the Pueblo Indians dating back centuries. The most popular color among the Pueblo Indians, the Navajos and the Hopis. The primary use for blue corn is to produce blue corn tortillas, but can be used in pancakes, muffins and corn tortillas. It is available in some supermarkets and specialty stores. Tortillas made from blue corn flour are frequently denser than a white corn tortilla, but I find that it has more flavor. It is also used to produce Nixtamal which in turn is used for tamales, tortillas, or pozole. Far less of this corn is commercially harvested for a variety of reasons. The corn is simply not as hearty as 'dent' corn varieties. It frequently produces multiple stalks that fall over and cause problems with harvesting equipment and in general produces a lower yield.
? Corn Husks - The outside sheath that covers a cob of corn. The husks can be used fresh or dried. Normally the dried husks are soaked and used to wrap foods such as tamales.
? Flint Corn - Called flint because of it's dense, hard exterior. This is also referred to as Indian corn. Both red and blue corn, as well as popping corn are types of flint corn. This type of corn is primarily used for animal food.
? Hominy - Essentially it is the same as nixtamal. Dried field corn that has had the hull and germ removed. The fresh version bears little resemblance to the canned product. Hominy is used to make traditional Mexican dishes such as Pozole (soup). It can also be dried and ground and used for hominy grits.
? Maize - From the American Native Indian word, mahiz. This is the term the Europeans gave "corn".
? Masa - Masa is the Mexican word for "dough". It refers to the corn dough used to make tortillas, tamales, as well as other traditional Mexican dishes.
? Masa Harina - Is "dough flour". The fresh masa is force-dried and ground into a fine powder. It may then be reconstituted with water or other liquids and used to make tortillas.
? Nixtamal (nixtamalado) - Dried maize which has been lime treated and partially cooked. Available in Mexican grocery stores. This can be used to grind and make tamales or tortillas, or used for hominy or pozole.
? Red Corn - Another type of Flint or Indian corn. Occasionally used to make flour for tortillas. Normally used for animal feed.
? Yellow Corn: Contains germ and fibrous bran. Rich "buttery" flavor. Use for polenta, corn bread and muffins. from gourmetslueth.com

CORNSTARCH
DIASTATIC MALT POWDER: An all-natural, barley-based product that improves both the flavor and appearance of the loaf. Use 1/2 to 1 teaspoon per 3 cups of flour. Its active enzymes help yeast grow fully and efficiently through the fermentation resulting in a better loaf, more flavor and improved shelf life.
GRANULAR LECITHIN: Cut back on a tablespoon or two of fat and substitute it with an all-natural, soy-bean based add-in. However, any time you start substituting fat with something else, the recipe is automatically altered in both texture and flavor.
MALT FLOUR: This flour is malted barley that has been dehulled and ground. Because it is rich in alpha amylase it increases the diastatic activity of wheat flour. The increases in diastatic activity will make yeast food more available.
NUT FLOURS: Nut flours come in hazelnut, almond and others, which add flavor and texture to a recipe. You need to experiment in adding in the nut flours to your recipes--you can't use 100 % nut flour because it does not have gluten-forming proteins. When using, keep in 3/4 of the bread or white flour, and only substitute the remaining 1/4 with the nut flour. Nut flour goes rancid quickly due to its high oil content, so keep it frozen in an airtight bag. No need to thaw before using.
? Almond Flour is almost the same as ground almonds. The only difference is that almond flour has a finer texture. To make your own grind the slivered almonds yourself using a clean spice grinder. Using the food processor results into an oily almond paste, not a powdery result like flour. Since almond flour is not readily accessible in regular supermarkets, I would suggest grinding them using the spice grinder which produces a comparable almond flour product.
? Chestnut Flour is used primarily in Italian and Hungarian cake and pastry making. The chestnut flour used in Italian cakes and pancakes is made from pulverized raw chestnuts, whereas in Hungary it is made from dried chestnuts.


Just one cup of cooked old-fashioned oatmeal gives you 4 grams of total fiber.

OATS: Flaked, rolled or as meal, oats add fiber and texture to baking recipes.Store the oats in an airtight container or freezer bag. There is no need to thaw the oats before using as they will remain free flowing.
What oat is best for baking, quick or old fashioned? These oats can be used interchangeably in most recipes -- it just depends upon the results you are looking for. If you want something that looks very whole grain and is very chewy, you'll want to use old fashioned. On the other hand, quick oats are cut smaller and are less noticeable in the recipe.
Oat Bran: Contains soluble fiber, which can help lower blood cholesterol levels when eaten as part of a low-cholesterol diet. Add oat bran to muffins or bread. Use as a coating for chicken and seafood.
Oat Flour: has a relatively high protein content, 17 percent, but does not form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in bread.
Old Fashioned Oatmeal: The only difference between this and quick-cooking oatmeal, is that quick cooking is cut into smaller pieces and rolled to flatten them, so that it cooks a little faster. You can pulse the old-fashioned oatmeal in the food processor to get smaller pieces so that it's just like the quick cooking oatmeal.
Oats can be eaten without cooking. For example, there are a number of no-bake cookies containing oats that are very popular. However, because some individuals have more sensitive digestive tracts, it is a good idea to introduce raw oats to your diet slowly and to drink some fluids when eating the oats.

Quick-cooking Oatmeal: Perfect for using in baking recipes. (Don't use instant oats, which have been pressed even more finely.) The oat flakes in this type of oatmeal have been pressed more finely than old-fashioned, regular oats, and cook in a shorter time. Their fineness gives a nice oat taste without bulking up the dough, which can happen with regular oats.
Instant Oatmeal:
Colloidal Oats: Oats that are ground into a very fine powder. Colloidal oats are typically used in health and beauty aids such as oatmeal baths, moisturizers and many facial scrubs and masks.
Rolled Oats: Rolled oats are whole oat groats that are rolled to flatten them into an oat flake. Old fashioned, quick and instant oats are all rolled oats. However, Instant Quaker oats are not recommended for use in recipes unless specified in the recipe.
POLENTA: Polenta is Italian for cornmeal. It also refers to an Italian side dish. It is prepared by boiling cornmeal and water or broth until thick and creamy. It can also be cooked, cut into slices and fried or broiled.
POTATOES
POTATO STARCH FLOUR: You will see Potato Starch Flour also referred to as Potato Starch; they are the same thing. Potato Starch is a great flour to thicken sauces and add higher volume to your bread making. Made from ground whole, dried potatoes, it used in combination with other flours because it has no gluten and a mild potato taste. Substitute no more than 1/4 to 1/3 of the wheat flour in softer rolls and dessert style bread recipes. It will give you a softer and longer-lasting loaf.
RICE
RICE FLOUR: has about 6.5 - 7.0 protein content, but does not form gluten. For people who do not tolerate gluten, rice flour is an acceptable substitute in this type of baking. If you can tolerate wheat, substitute no more than 1/4 to 1/3 of the regular flour in a recipe.
RYE FLOUR: Rye Flour is milled from 100% whole rye. It is graded or labeled as different types, based on the degree of bran removal or purification during milling. The greater the bran removal in milling the lighter in color, lower in protein and dietary fiber and the blander in flavor. There is cracked rye, light to medium rye flours, pumpernickel, the coarsest rye meal. There is a whole-grain rye flour called pumpernickel flour, dark rye, medium rye or white rye. Rye berries can be used like wheat berries.
Using rye flour yields baked goods that are moist and dense, with a slightly sour flavor. The gluten in rye is similar in character to the gluten in pastry flour, which is low, so it is often used in combination with wheat flour (bread flour or all-purpose). The wheat flour is included in order to make a gluten structure strong enough to form a framework that will hold the gases released from the yeast.
Light rye flour can be successfully substituted for 40 percent of wheat flour in a recipe without loss of volume. Medium and dark rye flours should be limited to 30 percent and 20 percent, respectively, of the total flour amount.
Rye flour also has a much higher percentage of carbohydrate gums, which make rye dough stickier to work with than wheat, so don't add extra flour when kneading. On the up side, the substances which yield the sugars in rye that the yeast feeds on, break down very easily so they usually ferment well. So, you may find it included in sourdough or sponge starter recipes.
SORGHUM: A grain commonly used in Africa and India for flat breads and chapattis.

Soy Flour Tips:
? Stir soy flour before measuring since it can become packed in its container.
? Use soy flour as is or toast lightly to enhance its nutty flavor. To toast, put the soy flour in a dry skillet and cook over moderate heat, stirring occasionally.
? Shorten baking time or lower temperature slightly when baking products containing soy flour. They tend to brown more quickly.

SOY FLOUR: High in protein, it is often used as a protein booster. Soy flour can be used to replace part of the wheat flour in bread, rolls, cakes and cookies, and to enrich bread and macaroni. Because it has no gluten and different properties than wheat flour, it cannot be used as a 100% substitute for wheat flour. Instead, substitute no more than 1/4 to 1/3 of the wheat flour in a recipe. But it is often used in recipes for those with special dietary needs.
Check your supermarket and natural foods store for defatted soy flour because it has a better nutritional profile than regular soy. Other kinds of soy flour you might find are low-fat or full-fat. Soy flour with fat could develop "off" flavors if stored at room temperature, so keep it well wrapped in the refrigerator or freezer.
Typical Soy Products
Edamame- The Japanese name for fresh soybeans. The soybeans (either fresh or frozen) are boiled in their pods with salt then chilled and served as an appetizer.

Soy Flour - Dried and ground soybeans. This product can be difficult to digest.

Soy Milk - Soy milk is made simply from dried soybeans and water. It is an excellent replacement for milk. Use it fresh to drink, or pour over cereal, or in most recipes that require milk. This is a great, easily digestible way to increase your soy intake.

Miso - Is a fermented soybean paste the consistency of peanut butter. Use it as a seasoning or as a broth or soup (common in Japanese restaurants) as well as for sauces, dips or marinades.

Tofu - Tofu is soybean curd. It has a naturally bland flavor but has the ability to easily take on the flavor of other ingredients cooked with the tofu.

Soy Sauce - Soy sauce and Tamari are made of soybeans, salt and water. Soy sauce contains a wheat product called koji. Tamari contains no wheat. Soy sauce is used as a flavor enhancer. For the best flavor purchase a high quality soy sauce or Tamari product which has been well aged. Some of the very inexpensive brands may have a very harsh flavor.

Dried & Roasted Soybeans - Soybeans can be dried and roasted and used as a snack food. These can be very difficult to digest.
SOYA: Very versatile and nutritious. When milled, becomes very high in protein. A small amount added to wheat flour can help give bread a white color and gives a boost of nutrition to the dough.
SPELT: An ancient grain gaining popularity today as a wheat substitute. Similar to high protein wheat. If substituting for wheat in a recipe, reduce the liquid by 25%. Do not over knead; gluten is sensitive.
TAPIOCA AND TAPIOCA FLOUR
TEFF: Rich in calcium, protein and iron; sweet malty flavor. Use in quick breads, pancakes, and waffles. For leavened bread, use 5 parts wheat flour to 1 part teff. Use to thicken stews, soups and sauces.
TRITICALE FLOUR: is a hybrid of wheat and rye. It has an average protein content higher than that of wheat flour. In yeast bread dough, triticale flour has better handling properties than rye flour because it will form gluten, but does not handle as well as wheat dough. For a good quality dough, ferment yeast dough made with triticale flour for a shorter period than wheat flour dough.