Ingredients

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Flour Wheat flour is ingredient produced by milling wheat kernels. In pastry for most of products we use wheat flour because it gives the best texture to baked goods. To understand the differences among various types of wheat flour, you should first learn something about wheat kernel. Wheat kernel consists of three main parts: 1. The bran, which is the hard outer covering of the grain, high in dietary fiber, vitamin B and minerals. You can recognize it in whole wheat flour; it looks like tiny brownish flakes. 2. When kernel sprouts, a new plant grows from the germ. Because of the high fat content, it easily spoils and develops bad taste. 3. When the bran and the germ are removed, the white inside part of the kernel called endosperm remains. White flour is made from this part of the wheat kernel. Endosperm consists mostly of starch, and of some protein. Composition of Wheat Flour Flour is composed of 5 main nutrients: starches, proteins, moisture, fat and minerals. Fat and minerals make less than 1% of wheat flour. Moisture content can vary from 11 to 14%. If the moisture content is higher, flour easily spoils. That is the main reason why we keep flour in dry and cold place. Wheat flour consists of 6-15% protein. Main proteins in flour are glutenin and gliadin (they make 80% of protein in wheat flour). When glutenin and gliadin are mixed with water, they make tough, rubbery substance – gluten. Gluten strands are plastic and elastic, and they are responsible for volume, texture and appearance of baked products. Ash Content What does ash content mean, is there really ash in the flour? Actually, there isn't. The ash content represents the quantity of bran that remained in the flour after milling. Since it is impossible to sep... ... middle of paper ... ...ce. Average egg without shell weights about 50 grams, out of that yolk is 20 grams and the white 30 grams. Classification and grading of eggs differs depending on the law in each country. Eggs should be stored at temperature below 7ºC with humidity 70-80%. Rich in protein, which is excellent breeding ground for bacteria, particularly salmonella, eggs are potentially hazardous food. Pasteurization of eggs is a process in which the egg is heated to a specific temperature and kept like that for certain amount of time. Whole egg stays at 60ºC for 3,5 min, and then it is immediately chilled on ice bath and refrigerated under 4ºC. Tip: never leave egg dish at room temperature for more than 1 hour including preparation and service. Except whole eggs, there are also pasteurized eggs, pasteurized egg whites or yolks, dried eggs and dried egg whites available on the market.

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