Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 6:Other Types Of Flour Used In Baking- Their Role And Uses

Introduction

Only wheat and rye flours have the qualities necessary for the expansion of an initial dough or batter, wheat being more satisfactory. Although various flours are used in baking, some amount of wheat flour must be added if any significant degree of leavening is desired. Protein in the flour, known as gluten, combines with water to produce an elastic and porous web capable of trapping gas bubbles released by the action of a leavening agent