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Tag: Flour

Ancient Wheats

Ancient Wheats

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Wheat has been evolving since its earliest known existence. This evolution has been driven by the demands of both producers and consumers. However, in recent years, there has been a resurgence of interest in ancient wheats. In this post, we’ll discuss the evolution of wheat and whether this interest is merely a passing trend or has substantial reasons behind it. Evolution of Wheat Varieties The evolution of wheat over time has focused on various aspects, but perhaps the most significant…

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Oxidants and reducers

Oxidants and reducers

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Oxidation and Reduction in Doughs As we discussed in a previous post, wheat reserve proteins have the unique property of forming a protein network, known as the gluten network, when they hydrate and undergo mechanical work (kneading). This gluten network creates cohesive and less sticky doughs that can be stretched, rolled, folded, and more. Additionally, the gluten network allows the gases generated during fermentation to be trapped within the dough. Doughs made from gluten-free cereals lack the ability to stretch…

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Quality of cake flours

Quality of cake flours

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Just as with cookies, there are different types of cakes, and they don’t all have the same requirements in terms of the quality of the flours used. In the Anglo-Saxon world, the names of different cakes are very clear, and we can distinguish pound cakes, layer cakes, chiffon cakes, sponge cakes, angel cakes, etc. But in the Spanish-speaking world, these designations are not as specific, and we rely more on formulations to understand what we’re talking about. Even within different…

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Quality of Flour for Cookies and Biscuits

Quality of Flour for Cookies and Biscuits

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When discussing the necessary quality of flour for making cookies or biscuits (we are going to use the term cookies for all of them), one must consider the various types of cookies, as the appropriate characteristics for one type may differ from those of another. Thus, we can distinguish between cookies where the gluten network develops, such as Maria cookies or some savoury varieties, and others where the gluten network does not develop. In the former, analysis equipment assessing the…

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HOW TO MAKE GOOD FLOUR?

HOW TO MAKE GOOD FLOUR?

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Before I start, I must point out that this entry is based on the Spanish reality. But I believe that most of it is useful almost everywhere in the world. The Objective Flour users typically want it to work without worrying about much else. In some cases, larger companies may concern themselves with the quality parameters they need to control, as we have discussed in various entries on this blog. But we seldom think about the difficulties millers face in…

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Quality Control Equipment II. Handling

Quality Control Equipment II. Handling

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Among the equipment for quality control of dough and flour, those that mimic dough handling, along with those that simulate kneading, are some of the most commonly used. Among these, two stand out: the alveograph and the extensograph. Alveograph Undoubtedly, the alveograph reigns as the king of flour quality control equipment in Spain and some other Mediterranean cultures. However, in English-speaking countries, the farinograph or other devices are more common. The alveograph is a device produced by the French company…

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Equipment for Quality Control I: Kneading

Equipment for Quality Control I: Kneading

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We have previously discussed flour quality control in this blog and the importance of gluten in certain applications (although not all). However, in flour quality control, there are specific pieces of equipment that simulate certain parts of the processes and analyse how flours behave in them. Some equipment is more closely related to kneading, while others are focused on shaping or handling dough, fermentation, or baking. In this entry, we will focus on equipment primarily used for kneading. What Happens…

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Calidad
Flour quality I

Flour quality I

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After discussing the main components of flour and how they will influence the baking processes, we will talk about the quality of flours, the most important parameters, and how to measure them. To do this, we will divide this topic into several entries because it’s quite important. Additionally, in the future, there will be specific posts about some of the most well-known equipment for quality control of flours. And in this first entry, I believe we won’t address what most…

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Almidón de trigo
Starch in baking

Starch in baking

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After discussing the role of gluten, it’s time to talk about the role of starch, which is the main component of flour, in the baking process. Although in the world of wheat flour and its quality control, a lot of importance is usually given to its proteins, starch performs basic functions in the bread-baking process that we should be aware of. In other processes or products, its importance is even greater, as the gluten network is not formed. Similarly, in…

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La importancia del gluten
The importance of gluten

The importance of gluten

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Today, we will discuss gluten present in flours and how it influences their uses. There is a certain consensus on the importance of gluten in the quality of flours, and this is the case in many instances. However, there are certain aspects of gluten that I consider fundamental and often surprise many people when I give lectures or courses. Let’s explore in which processes the gluten network develops and in which ones it does not. In these cases will be…

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