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Flour From A to Z

It is the gluten complex which gives bread its puffiness and light stiffness besides bread’s ‘’meshwork’’ that is hardened on the cotex during cookink progress.

Dimensions of the Flour Particles

Normally,dimensions of flour particles ranges between 1 and 150 microns.As the dimensions become smaller,the surfice expands more.Therefore,increasing water capacity of the flour decreases the duration for kneading.In a flour,at least 50 percantage of the particles are expected to be over 75 microns,which shows flour’s eligibility for bread making.If  dough is made of very thin flour,it’s tolerance limits for kneading and fermentation decreases and cababilty of occlusion weakens.On the contrary,flour made of bigger particles forms a hard and preservative cotex on well minimized bread while reinforcing other vital values.

The Quantity of Impaired Amylum

It is the amylum damaged under pressure during grinding.Normally,there is about %4 damage in amylum while grinding.As the damage of amylum increases,we observe these following facts more and more;time duration for the activity of amylase enzymes extends,fermentation time gets shorter,the eligibility of dough to be operated in machines weakens and inside of your bread becomes sticky.On the other hand,if the percentage of damaged amylum is less in flour,amylase activity finishes in a short time and especially dough does not puff during the last fermentation period.This helps bread to be smaller and more flattened.

The Amount of Cinder

The metallic metarials in flour are called cinder.The quantity of cinder in flour is the sum of bran powder and pure flour cinder melting together at that moment.This dimension is so important as it shows the percentage of bran powder melting into plain flour.It is also a globally prevalent measurement and used for classifying flours.

The Quantity and the Quality of Protein

The most significative facts for the quantity of flour in sense of making bread are the quantity and the quality of protein.Protein’s suitability for making bread is important rather than its quantity.The gluten matter,the matter in dough and which is formed of wheat proteins gliadin and glutanin,forms the outline of the dough.It also makes dough puffed and helps bread to be formed by holding the gas composed of ferments.Two different doughs with the same quantity of proteins can vary in quality.It is discovered that glutenin is much more effective to bread quality than gliadin.

Diastatic Activity

Beside proteins’ characteristics,activities of amylase enzymes those provide the sugar that is needed for dough fermentation also have important effects to bread quality.Some defects are observed in breads those are made of flours with either low or very high amylase enzyme activities.Especially in breads those are composed of average or low quality flours,the negative effects due to the lack of enzyme activities are more evident.Moreover, to obtain a good bread,one should create efficent gas on high dough and hold it in dough at its highest level.Amylase enzymes’ important roles go on during kneading,fermentation and baking periods.Cotex colour and bread’s inner porous structure becomes desired level when amylase enzymes’ activities are inefficent and carbondioxyde emerge increases.Dough’s occlusion capacity and bread volume increase.Excessive enzyme activities couse low volumed breads with very small pinholes and stickiness inside.

Water Endurance

The amount of water added into flour to compose a consistence dough is called flour’s water endurance percentage.It is a very important factor in producing any kind of bread.Bakers expect flours to have high percentage of water endurance regarding economic matters.The quantity of protein is the most effective point in a flour’s water endurance.In flour protein,the percentage of water endurance of gluten part is static and 2.8 times higher than the dry gluten part’s.Undamaged farina’s capability of water endurance is static in standart dough heat of 27 C degrees and it is also %35 of farina’s weight.There is no relation between water endurance and the size of flour particles.If flour particles are minimised without increasing the quantity of damaged farina,water endurance percentage does not change.It is generally accepted that the flours with good quality gluten and good amount of proteins are well preserved.A bread made of flour of which water endurance percentage is changed up to %2  shows no difference in sense of its volume,pinholes and inner structure.

How Should be a Breadstuff?

Wheat flour is still used commonly in bread making in our country.By resolving its cotexes and brans up to %72,the wheat,which has grinded in modern mills,is turned into white flour.If the bran percentage is under %72,it is qualified as brown flour.Brown flour is naturaly more nutritious as its wheat’s cotex and essence do not lose its vitamin,minerals,fat and staples.Neverthless,it is not suitable to keep for a long time as it contains germinal fat and gradually turns sour.

It is the gluten complex which gives bread its puffiness and light stiffness besides bread’s ‘’meshwork’’ that is hardened on the cotex during cookink progress.In wheat flour,two proteins,glutamine and ploramine,lead way to have an elastical and soft dough after adding water and kneading.The gasses produced by the added ferment make gluten complex spead all over the dough coextensively and make dough swell.When the swelled dough is put in the bake with very high temperature,the gas inside expands more under high temperature and makes bread’s inner parts bake too.The quality and nutritional value of bread is directly related to flour’s type,gluten complex and dough’s baking temperature.

The Wheat Flour

It is a type of flour that is produced by the methods of (TS 2974),in which the wheats are purified from foreign matters and grinded.There is a close relation between the quality of wheat and the quality of flour grinded together.Hence,it is important to know the quality of  wheat to determine the quantity of flour.Regarding all types of flour being produced worlwide,only 3 types of them (among 14 types) have an economic importance.These types are the following:

-Tr. Aestivum Bread Wheat
-Tr. Compactum Flat Headed Wheat for Cookies
-Tr. Durum Wheat

Components of Wheat Flour

The wheat flour is likely to be determined as having a white and a homogenic structure at first glance.In fact,it is formed of too many components and each of them has its specific effects to flour’s breadstuff property.Each type has its own chracteristics.The biggest component of  a wheat is fanira.Despite having a dry and powdery structure,wheat flour contains a very high percentage of water.The protein part of the wheat flour is formed of many different kinds of proteins.Its differences as a breadstuff are generally according to its proteins’ variety in quantity and quality.Most of the wheat flour proteins have ability to form gluten in dough.The other proteins are liquefiable there.Only the proteins having ability to form gluten are important in the technical basis.Here are the  properties of these ones below:

Basic characteristics of glutens

    -They do not melt in water-They can swell.
    -They link to each other when they swell.
    -They become elastic when they swell.  
    -They have occlusion ability when they swell.
    -They change in structure and become erected when heated.

 Gluten’s effects on bread process

    -They absorb water about 2 times heavier than its own weight during kneading dough.
    -They make the dough elastic.
    -As they keep the fermentation gasses inside the dough,they provide it to have a light and porous structure.
    -They form the basic structure of bread during baking.

Chracteristics of farinas (KHs) in the bread

      -Farina is in solid-state form in dough.
      -Farina makes water accumulate on the dough’s surface.
      -Decomposition follows sugar emerging and the sugar is important for fermentation and bread colour.
       -There are some dextrins emerge on the surface of bread and they turn to yellowish and brown respectively as they are heated.In result of streams those intensify and enter the bake,dextrins turn to have a bright colour and image.
       -The external part of wheat contains matters those are not used by our digestive system and they are called celluloses and pentosans.They have important effects on baking bread:

1-Cellulose and pentosan swell as they absorb a great quantity of water.
2-They absorb a big quantity of water during dough kneading.Thus,brown wheats have higher percentage of water endurance.
3-Pentosans gelate during water absorption.
4-The flours made of doughs containing too much wheat bran become sticky and humid.Their extension is less.Thus,occlusion capacity decreases and breads become smaller.
5-Despite its dry and powdery image,wheat contains substantially big amount of humid.If this humid is too much for the wheat,there are some undesirable effects can be seen:

a)Coagulation in dough.Election made to compansate for this effect causes loss of some flour and time.
b)It moulds very quickly.
c)One can feel the odd of mould in flour and bread.
d)Infestation.
e)Purifying flour from pests causes incremental costs.
f)It causes flour decomposition by flour enzymes.
g)The quantity of fusible sugar in flour increases.If this operation is excessive,flour’s occlusion capacity and fermentation tolerance decreases and the bread becomes smaller.

On the other hand,  some of the money paid for humid flour is also paid for the water.Wheat flour contains about %1 or 2 of fat.Brown flours contains more fat than white flours.Fats have possitive effects on gluten elasticity.Hence,fat in the flour has direct effect on bread’s quality.

When wheat flour is burn,there remains a nonflammable part called minerals.The quantity of minerals in brown wheat is more than the one in white flour and this is not a desirable situation.

Farina in wheat flour is decomposed by dextrins,maltose and dextrose amylase enzymes.Maltose is decomposed by dextrose maltase enzymes.Maltose and amylase enzymes are not so much effective on flour’s stocking level.The mild and watery flour decomposes farina and build up the matters needed for  the fermentation.Non-fermented sugars effect on the colour of the cotex.Protease enzymes decompose flour proteins and so they weaken gluten enzymes.The glutens of qualified flours are not effected by certain amount of protease enzyme activities while the weak flours lose flexibility and capacity of occlusion which leads bigger pinholes inside undersized breads.