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FLOURs

finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. ground foodstuff: a finely ground powder made from any dried plant such as chickpea, banana, cassava, or potato. FLOURs. Most common flours used in CONVENTINAL BAKING wheat, rice, oat, corn.

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FLOURs

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  1. finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. ground foodstuff: a finely ground powder made from any dried plant such as chickpea, banana, cassava, or potato FLOURs

  2. Most common flours used in CONVENTINAL BAKING wheat, rice, oat, corn

  3. How are flours made

  4. Made from wheat • Bleached or unbleached • All conventional baked goods • Made from only the endosperm • Enriched to add back vitamins (artificial form) removed during processing • Fiber is not replaced All PURPOSE (white) FLOUR

  5. Whole wheat flour • Endosperm, bran and germseparated during processingthen partially added back together

  6. Whole wheat kernel is ground and kept together Short shelf life due to oils present in the germ Healthiest form of wheat flour Does not rise well due to bran cutting gluten fibers Stone Ground Wheat Flour

  7. Mixture of protein and starch in wheat that gives structureto baked products • the composite of a gliadinand a glutelin, two proteinsfound in wheat (greatest amount), barley, spelt and rye • Helps to hold the gas bubbles from leavener • Formed by kneading • High gluten flour used for bread • Low gluten (cake) flour used for baked products GLUTEN

  8. autoimmune disease in which a person can’t tolerate gluten lining of small intestine becomes inflamed and damaged hampers the absorption of nutrients leads to malnutrition and weight loss. diarrhea, stomach upset, abdominal pain, and bloating. Gluten is in bread and pasta, but may also be hidden in many other refined foods, such as cold cuts, salad dressings, beer, and even licorice. Celiac disease

  9. individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease but yet they lack the characteristic antibodies and intestinal damage seen in celiac disease. These individuals have a prevalence of extra intestinal or non-GI symptoms, (ex. headache, “foggy mind,” joint pain, and numbness in the legs, arms or fingers.) Symptoms typically appear hours or days after gluten has been ingested. More common than realized http://www.celiaccentral.org/non-celiac-gluten-sensitivity/introduction-and-definitions/ Non-celiac Gluten sensitivity

  10. How Gluten is Harmful

  11. Celiac disease and gluten sensitivity/intolerance is thought to result from a damaged digestive tract that allows these proteins to get into the body and cause the reactions described. Leaky Gut

  12. Refined foods (irritate the villi – lining) • Carbohydrates and refined fat-containing foods- white flour, sugar, refined vegetable oils • Too many antibiotics • Using too many pain relievers (Tylenol, Advil) • Other medications • Imbalance in gut bacteriaset up from birth What Damages the Digestive Tract?

  13. Flaxseed meal Almond meal Coconut flour Other grains flours(Amaranth, quinoa) Buckwheat flour Flour Blends: other grain flours, bean flours Alternatives To Wheat Flour

  14. High fiber No carbohydrate Healthy fats Perishable Flaxseed Meal

  15. No gluten Low carbohydrate High protein Healthy fats Almond Meal

  16. No gluten Low carbohydrate High fiber Healthy fats Soft flour, absorbs liquids Sweet flavor Coconut Flour

  17. Not a wheat • Triangular “fruit” of a flowering plant • Contains no gluten • High in carbohydrates Buckwheat flour

  18. amaranth • “Ancient grain” • High protein • High carbohydrate • Gluten free • Whole grain

  19. Sweet, Gluten-free grain Needs to be blended with other grain flours to obtain desirable texture high in protein, iron, and dietary fiber Whole grain Sorghum flour

  20. Ingredient Functions in recipes

  21. Structure (main ingredient) Flavor (for alternative flours; all purpose flour is flavorless-only a holder of other added flavors) Nutrition – whole grains and meals contribute nutrients (white flour does not – depletes or robs nutrients from the body.) flours

  22. Steam for leavening Combine ingredients Activate leavening agents (baking powder; yeast) Milk adds nutrients liquids

  23. Adds nutrients Provides structure Provides color Contributes moisture (liquid) Eggs

  24. Gives flavor (butter and lard) Makes product tender Contributes richness and mouth feel fats

  25. Makes product rise Makes product airy and less dense Leavening agents

  26. Provides flavor Sugars help with browning sweeteners

  27. Contribute taste or flavor (cocoa, extracts) Give texture (nuts) flavorings

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