On food and cooking the science and lore of the kitchen ( PDFDrive ) 1006

to find a replacement that closely approximates the original The box on p 530 lists the compositions of common wheat flours Whole wheat flours are high in protein, but a significant fraction of that protein comes from the germ and aleurone layer and does not form gluten; and germ and bran particles interfere with gluten formation They therefore tend to make dense but flavorful breads Bread flours are high in strong gluten proteins, and give the lightest, highest, and chewiest loaf breads Both pastry and cake flours have low levels of weak gluten protein for making tender baked goods Cake flour is distinctive because it’s treated with chlorine dioxide or chlorine gas This treatment has several effects on the starch granules that are useful in cake making (p 555), and leaves a trace of hydrochloric acid in the flour, which gives batters and doughs an acid pH and slightly acid taste “Self-rising” flours are flours that contain baking powder (11/2 teaspoons baking powder per cup flour/5–7 gm per 100 g), and therefore don’t require added leavening for the making of quickbreads, pancakes, and other chemically raised foods “Instant” or “instantized” flours (two brand names are Shake & Blend and Wondra) are low-protein flours whose starch granules have been precooked until they gelate, then dried again The precooking and drying make it easier for water to penetrate them again during cooking Instant flours are well suited to tender pastries and last-minute thickening of sauces and gravies Dough and Batter Ingredients: Yeasts and Chemical Leavenings Leavenings are the ingredients that fill doughs and batters with bubbles of gas, thus reducing ...“Self-rising” flours are flours that contain baking powder (1 1/2 teaspoons baking powder per cup flour/5–7 gm per 100 g), and therefore don’t require added leavening for the making of quickbreads, pancakes, and other chemically raised foods... chemically raised foods “Instant” or “instantized” flours (two brand names are Shake & Blend and Wondra) are low-protein flours whose starch granules have been precooked until they gelate, then dried again The precooking and drying make it easier for... The precooking and drying make it easier for water to penetrate them again during cooking Instant flours are well suited to tender pastries and last-minute thickening of sauces and gravies Dough and Batter