Flour research

General flour
information
 How to safely store flour

The following is most important when thinking about the best way to store flour:

● The primary cause of flour spoiling is the breakdown of the lipids, or oils, in flour.
● Moisture, air, and light will shorten your flour's expiration date.
● Keep your flour in the freezer, tightly wrapped.

The best way to store flour is to transfer flour from its original packaging to a clean, airtight container. Glass or plastic
containers with tight-fitting lids work well. Make sure the container is clean and dry before adding the flour.
 Where should flour be stored

It is best to keep flour in an airtight container and store it in a cool, dry location. Here are a few particular
storage choices:

● Pantry or Cupboard: The best place to store flour is in a pantry or cupboard. Select a location away from
heat sources, such as the stove or oven, as heat hastens the deterioration of flour. Moreover, keep flour
away from heat-producing machines and places with a lot of humidity, such the dishwasher or kitchen sink.
● Airtight Containers: Place the flour in a fresh, airtight container after removing it from its original
package. Tight-fitting lids on glass or plastic containers are ideal for this use. Before adding the flour, make
sure the container is dry and clean. It should also be properly shut to keep moisture out.
● Freezing or Refrigeration (Optional): Because whole grains and specialty flours have a higher oil content
than other flour varieties, storing them in a refrigerator or freezer might help prolong their shelf life.
 Why should flour be stored that way
There are many reasons to store flour the way it is stored:

1. Prevent Spoilage: Oils in flour have the potential to get rancid when they come into
contact with heat, light, or moisture. To extend the flour's shelf life, store it in a
cold, dark place to keep these oils from getting rancid.
2. Preserve Freshness: Storing flour correctly in an airtight container keeps it from
going bad by shielding it from air, which may make it stale. Additionally, airtight
containers keep moisture out, which can promote the growth of mildew and
deterioration.
3. Keep Out Contamination: Keeping flour in airtight containers keeps it away from
insects, rodents, and other pests that might be drawn to it. Cross-contamination is
also less likely when flour is kept out of reach from possible sources of
contamination like cleaning supplies or raw meat.
 Diagram of a kernel of wheat with the 3 main
parts, labeled & described which type of flour has
which part.
ALL-PURPOSE FLOUR
It comes from the finely ground part of the wheat kernel called the endosperm, which gets separated from
the bran and germ during the milling process.

*CAKE FLOUR
This is a fine-textured, almost silky flour milled from soft wheat and has a low protein content. It is used to
make all types of baked goods like cakes, cookies, crackers, quick breads and some types of pastry.

*PASTRY FLOUR
This type of flour has properties that fall between allpurpose flour and cake flour. It is usually made from soft
wheat for pastry making, but can be used for cookies, cakes, crackers and similarly baked products.
**WHOLE WHEAT FLOUR
This flour is milled from the entire kernel of wheat.
Explain the difference between hard wheat and
soft wheat

Hard wheat, sometimes referred to as durum wheat, has a stronger texture

and a high gluten content. It also has greater protein levels, usually between
12% and 15%. Because of its composition, hard wheat is perfect for creating
bread because of its strong gluten strength, which promotes dough elasticity
and structure and produces bread with a chewy texture and fantastic rise. On
the other hand, soft wheat is more suitable for cakes, pastries, and delicate
baked items since it has a lower protein content, ranging from 8% to 10%, and
a softer texture with lower gluten levels. Soft wheat is ideal for creating
delicate pastries and cakes with a light, fluffy consistency because of its lower
gluten strength, which produces baked items with a sensitive crumb and finer
texture.
 Information on what gluten is

Gluten is a group of proteins found in certain grains, primarily wheat,

barley, and rye, as well as their derivatives such as spelt and kamut. The
two main proteins in gluten are glutenin and gliadin. In addition to its role
in baking, gluten also contributes to the chewy texture of pasta and the
elasticity of other wheat-based products. However, gluten can cause
health issues for some individuals, such as those with celiac disease or
gluten sensitivity, leading to inflammation in the digestive tract and other
adverse reactions. Consequently, many gluten-free alternatives are
available for those who need to avoid gluten in their diet.
Explain how gluten becomes developed during
the baking process

when flour made from these grains is mixed with water, gluten forms a
sticky, elastic network that gives dough its structure and helps it hold
together during kneading and rising. This elasticity is what allows bread
dough to stretch and trap carbon dioxide gas produced by yeast or
chemical leavening agents, resulting in the characteristic rise and
texture of bread.
 Discuss celiac disease

The most common symptom of celiac disease, a long-term autoimmune

condition, is an intolerance to gluten, a protein present in wheat, barley, rye, and
occasionally oats. The immune system of those who have celiac disease
accidentally targets the lining of the small intestine, causing inflammation and
harm to the intestinal villi, which are tiny projections that resemble fingers and
are in charge of absorbing nutrients. The intestine's capacity to absorb nutrition
is compromised by this injury, which results in malabsorption of vital vitamins,
minerals, and other nutrients.
Information on each type
of the 3 flours (All-purpose,
Whole Wheat, Cake &
Pastry)
 How are the different flours used?

All purpose flour: All-purpose flour is a staple ingredient in baking, used to make a wide variety of baked goods including:
cakes, cookies, muffins, quick breads and crusts.

Whole wheat flour:

Whole wheat flour, made from grinding the entire wheat kernel including the bran, germ, and endosperm, is a nutritious
alternative to refined white flour. some common ways whole wheat flour is used are: baking bread, making muffins, pizza
dough and thickening soups and sauces.

Cake and pastry:

Cake flour is finely milled from soft wheat and has a lower protein content, usually around 6% to 8%. The lower protein content
results in less gluten formation, which produces a lighter, more tender crumb in cakes.

Pastry flour is commonly used in recipes for pie crusts, tarts, biscuits, and other pastry doughs. It provides a tender, crumbly
texture in these baked goods while still offering some structure.
 A picture of a finished baked product that uses
each type of flour

Whole wheat flour All purpose flour

Cake and pastry
flour
 Nutrition fact table for each of the three flours

Cake flour pastry flour Whole Wheat flour Al purpose flour

 Create a chart or graph of the protein content of
the 3 types of flour

Whole wheat All purpose Cake flour Pastry flour

12-14 percent 10-12 percent 6-8 percent 8-10 percent

Citations

King Arthur Baking Company. "Home." King Arthur Baking Company,

www.kingarthurbaking.com/.
Bob's Red Mill. "Bob's Red Mill." Bob's Red Mill, www.bobsredmill.com/.
Flour Advisory Bureau. "Home." Flour Advisory Bureau, fabflour.co.uk/.
The Joy of Baking. (n.d.). Retrieved from
https://www.joyofbaking.com/
The Spruce Eats. (n.d.). Retrieved from
https://www.thespruceeats.com/
Serious Eats. (n.d.). Retrieved from https://www.seriouseats.com/
Food Network. (n.d.). Retrieved from https://www.foodnetwork.com/