Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 3:Flours And Flour Mixtures

Flour- selection, properties and specifications

Hard Wheat

Flours from hard wheats are high in protein (10 to 12%) and make strong elastic dough suitable for bread production. Hard wheat dough has high water absorptive capacity, excellent gas-holding properties and will yield bread with good volume, grain and texture.

Soft Wheat

Suitability of flours for bakery products

Other Flours