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The Wheat Plant: Origins of Flour

Wheat flour was first domesticated around 10,000 years ago in the Levant region of the Middle East. Flour is made from grinding the different parts of the wheat plant - the head, beard, kernel, stem, and root. White flour is made from just the endosperm and is high in starch, while whole wheat flour uses the entire grain. Different types of flour are used depending on their protein content and intended use for baking. Flour provides structure, absorbs liquids, contributes flavor and color, and adds nutritional value to foods.

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Ryan Soriano
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59 views3 pages

The Wheat Plant: Origins of Flour

Wheat flour was first domesticated around 10,000 years ago in the Levant region of the Middle East. Flour is made from grinding the different parts of the wheat plant - the head, beard, kernel, stem, and root. White flour is made from just the endosperm and is high in starch, while whole wheat flour uses the entire grain. Different types of flour are used depending on their protein content and intended use for baking. Flour provides structure, absorbs liquids, contributes flavor and color, and adds nutritional value to foods.

Uploaded by

Ryan Soriano
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Origins of Flour Wheat flour was first domesticated about 10.

0.000 years ago It is a cultivated grass from the Levant region in the Middle East.

The Wheat Plant


Head / Beard, Kernel Stem Root

Make up of White Flour


Starch (sugars) Protein (gluten) Moisture Carbohydrates (absorbs moisture) Lipids Ash (mineral particles) Carotenoids (off-white color)

Functions of Flour
1. It provides structure. 2. It absorbs liquids. 3. It contributes flavor and color 4. It adds nutritional value. - proteins, carbohydrates, dietary fiber, iron,folic acid, Vitamin B

a.) Whole-Wheat-Flour : The whole grain is used. - Graham flour (Sylvester Graham) - high in protein, but does not form as much gluten due to bran particles & wheat germ - short shelf life

b.) White flour : Only the endosperm is used. High-gluten flour (13.5-14.5 % protein) Bread flour (11.5-13.5% protein) All-purpose flour (9.5-11.5% protein) Pastry flour (7-9.5% protein) Cake flour (6-8% protein)

c.) Rye Flour : from whole rye berries and grains of rye grass d.) Soy Flour - made from roasted soybeans that have been - ground into a powder - gluten-free e.) Nut flours : made from raw or dried nuts that have been ground to a powdery meal f.) Rice flour from the endosperm of the rice kernel; low in protein, no gluten g.) Potato flour not a grain but is cooked, dried and milled into flour h.) Cornmeal : coarsely ground corn the whole dried corn kernel is used

i.) Cornstarch: finely ground corn; only endosperm of the corn kernel is used

Storage and Preservation


Store no more than 6 months. Keep airtight and in a cool, dry place. Keep away from direct sunlight. Observe FIFO --- do not add new flour to old flour.

Flour Chart (Classifications) Ash Protein Wheat flour type US ~0.4% ~9% pastry flour all-purpose flour high gluten flour first clear flour 1050 405 550 812 T110 T150 German T45 T55 T80 French

~0.55% ~11% ~0.8% ~1% >1.5% ~14% ~15% ~13%

white whole wheat 1600

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