On food and cooking the science and lore of the kitchen ( PDFDrive ) 1004

essential to the development of a well-raised bread There’s evidence that some fatty materials can help stabilize the dough bubble walls as they expand and prevent premature rupture and collapse Others become attached to starch granules and help soften the bread structure and slow staling Similar ingredients added by the cook or manufacturer can magnify these useful effects (p 524) Enzymes Since the flour’s normal endowment of sugars is enough to feed yeast cells for only a short period of time, flour manufacturers have long supplemented the ground wheat with malted wheat or barley: grains that have been allowed to sprout and develop the enzymes that break down starch to sugars Because malt flours give a dark cast to flours and doughs, and because their activity is somewhat variable, manufacturers are increasingly replacing them with enzymes extracted and purified from microscopic molds (“fungal amylase”) The Protein Contents of Common Wheat Flours These figures are approximate, and assume that the flour contains 12% moisture The bulk of flour weight, from 70 to 80%, is starch and other seed carbohydrates Highprotein flours absorb substantially more water than low-protein flours, and so will produce stiffer doughs with the same proportion of water Flour Protein Content Whole wheat, graham 11–15 Durum semolina 13 Bread 12–13 All-purpose (U.S national brands) 11–12 All-purpose (U.S regional brands, 7.5– South, Pacific Northwest) 9.5 ...molds (? ??fungal amylase”) The Protein Contents of Common Wheat Flours These figures are approximate, and assume that the flour contains 12% moisture The bulk of flour weight, from... starch and other seed carbohydrates Highprotein flours absorb substantially more water than low-protein flours, and so will produce stiffer doughs with the same proportion of water Flour Protein Content... Whole wheat, graham 11–15 Durum semolina 13 Bread 12–13 All-purpose (U.S national brands) 11–12 All-purpose (U.S regional brands, 7.5– South, Pacific Northwest) 9.5