Flower Flour Baking Recipes-*

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Monday, March 30, 2009

Plain Flour: The processes of gelatinization* and gluten development** is able to occur readiy when the batter is heated in the oven and when the batter mixture is stirred to a dropping consistency respectively.

Wholemeal Flour: The high content of fiber (present in the bran of the grain) in the flour absorbs almost all the currounding water/liquids available for gelatinization to be lesser. Thus, this inhibits the gelatinization process and contributes to weaker structure plain rock buns.

The weak structure is due to the inhibition of gluten development as well because water/liquids is also needed for this chemical process to occur. Hence, with fiber absorbing almost all the surrounding water/liquids, there will be lesser water molecules for the starch granules to form gluten.

*Gelatinization - The swelling of starch granules and migration of some amylose molecules into the cooking water when starch is heated in water to thicken various food products.

**Gluten development - Complex of gliadin and glutenin that develops in wheat flour mixtures when water is added and the batter or dough is manipulated by stirring, beating and keading.

Acknowledgement
McWilliams, Margaret (2008). Foods: Experimental Perspectives. United States of America. Peter Marshall

new recipe added @ 4:14 PM

About Flower Flour Baking Recipes

The site is dedicated to providing various recipes for baking.

Baking is the heating of food by hot air in an oven using convection currents. Heat can be transferred by the movement of air or liquid. This process is known as convection. As air or liquid is heated, the hotter portions rise above the cold. This creates a convection current.

Baking temperature ranges from 149 to 219°C.

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