Variety Grains and Flours

6 Variety Grains and Flours

EXERCISES AND EXPERIMENTS

EXERCISE 1: Different Variety Grains Use your textbook to fill out the first column of the following Results Table. Next, use fresh samples to evaluate the appearance (color), aroma, and particle size of each of the flours or meals. To evaluate particle size, rub a thin layer of flour or meal between your fingers and rate how fine or coarse it feels. Use this opportunity to learn how to identify different flours from their sensory characteristics alone. Add any additional comments or observations that you might have to the last column in the Results Table. Use the two blank rows at the bottom of the Results Table to evaluate additional flours and meals, if desired.

Results Table VARIETY FLOURS AND MEALS Type of Contains Appearance Aroma Particle Additional Flour/Ingredient Gluten-Forming Size Comments Proteins? (Y/N) White rye flour Whole rye flour (pumpernickel) Corn flour Corn meal Oatmeal, old- fashioned Oatmeal, quick Rice flour Buckwheat flour Soy flour Quinoa flour Spelt flour

EXPERIMENT 2: Different Variety Flours in Lean Yeast Rolls Many of the flours used in this experiment contain no gluten. For this reason, doughs include bread flour as an ingredient. Otherwise, this experiment is identical to the one in Chapter 5.

Objectives Demonstrate how the type of flour affects • Height of rolls • Crispness and browning on the crust of rolls • Crumb color and structure • Overall flavor of rolls • Overall texture of rolls • Overall acceptability of rolls

Products Prepared Lean yeast rolls made with • Bread flour, 100 percent (control product) • White rye, 40 percent and bread flour, 60 percent • Corn flour, 40 percent and bread flour, 60 percent • Oat flour, 40 percent and bread flour, 60 percent • Other, if desired (100 percent spelt; 100 percent white rye; 40 percent pumpernickel, cornmeal, oatmeal, buckwheat, or soy, etc.)

Materials and Equipment • Proof box • Scale • Sieve • Parchment paper • Mixer with 5-quart mixing bowl • Flat beater attachment • Bowl scraper • Dough hook attachment • Plastic wrap • Lean Dough (see Formula), enough to make 12 or more rolls of each variation • Muffin pans (2 1⁄2" or 3 1⁄2" /65 or 90 mm size) • Pan spray or pan coating • Oven thermometer • Serrated knife • Ruler Formula LEAN DOUGH Yield: 12 rolls Ingredient Pounds Ounces Grams Baker’s Percentage Bread flour 11 300 60 Variety flour (or 7 200 40 additional bread flour for control) Salt 0.25 8 1.5 Yeast, instant 0.25 8 1.5 Water, 85ºF (30ºC) 10 280 56 Total 1 12.5 796 159

Method of Preparation

1 Preheat oven to 425°F (220°C). 2 Set proof box to 85°F (30°C) and 85 percent relative humidity. 3 Weigh an additional 5 ounces (140 grams) water (at 85°F/30°C) and set aside. (This will be used for adjusting dough consistency in step 7.) 4 Combine flour and salt thoroughly by sifting together three times onto parchment paper. Note: if all particles (for example, bran particles) do not fit through sieve, stir them back into mixture. 5 Place flour-salt mixture, yeast, and water in mixing bowl. 6 Blend on low with flat beater for 1 minute. Stop and scrape bowl. 7 Add additional water (from step 3) slowly and as needed, to adjust consistency. Record amount of water added to each dough in Results Table 1. 8 Mix using dough hook on medium for 5 minutes, or as needed. 9 Remove dough from mixer; cover loosely with plastic and label with flour type.

Procedure 1 Prepare lean doughs using the formula above. Prepare one batch of dough for each flour type. 2 Place doughs in proof box for bulk fermentation until doubled in bulk, about 45 minutes. 3 Punch down doughs to distribute carbon dioxide into smaller air pockets. 4 Divide each batch of dough into 2-ounce (60 gram) pieces and round into rolls. 5 Lightly spray muffin pans with pan spray or grease with pan coating. 6 Place rolls in greased muffin pans and label; if desired, save a piece of each dough, unbaked, to evaluate later for its properties. 7 Place rolls in proof box for about 15 minutes, or until control product is nearly doubled in volume and light and airy to touch. 8 Use an oven thermometer placed in center of oven to read initial oven temperature. Record results here: 9 When oven is properly preheated, place filled muffin pans in oven and set timer according to formula. 10 Bake rolls until control product (made with bread flour) is properly baked. Remove all rolls from oven after same length of time, even though some will be paler in color or have not risen properly. If necessary, however, adjust bake times for oven variances. Record bake times in Results Table 1. 11 Check final oven temperature. Record results here: 12 Remove rolls from hot pans and cool to room temperature.

Results 1 When rolls are completely cooled, evaluate height as follows: • Slice three rolls from each batch in half, being careful not to compress. • Measure height of each roll by placing a ruler along the flat edge at the roll’s maximum height. Record results for each of three rolls in 1⁄16" (1 mm) increments in Results Table 1. • Calculate the average roll height by adding the heights of the rolls and dividing this by 3. Record results in Results Table 1. 2 If desired, evaluate saved dough pieces for elasticity and extensibility; that is, for how easily each stretches, how well each resists tearing, and how well each bounces back when pressed. Describe your evaluations as Additional Comments in Results Table 1.

Results Table 1 YEAST ROLLS MADE WITH VARIETY GRAINS Type of Additional Bake Time Heights of Average Additional Flour Water Added (in minutes) Each of Height for Comments to Dough Three Rolls One Roll (ounces or grams) Bread flour, 100% (control product) White rye, 40%; Bread flour 60% Corn, 40%; Bread flour 60% Oat, 40%; Bread flour 60%

3 Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. Be sure to compare each in turn to the control product and evaluate the following: • Crust color, from light to dark, on a scale of 1 to 5 • Crust texture (thick/thin, soft/hard, moist/dry, crispy/soggy, etc.) • Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc.) • Crumb texture (tough/tender, moist/dry, spongy, crumbly, chewy, gummy, etc.) • Flavor (yeasty, floury, sweet, salty, sour, bitter, etc.) • Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5 • Any additional comments, as necessary Results Table 2 SENSORY CHARACTERISTICS OF YEAST ROLLS MADE WITH VARIETY GRAINS Type of Crust Color Crumb Flavor Overall Additional Flour and Texture Appearance Acceptability Comments and Texture Bread flour, 100% (control product) White rye, 40%; Bread flour 60% Corn, 40%; Bread flour 60% Oat, 40%; Bread flour 60%

Sources of Error List any sources of error that might make it difficult to draw the proper conclusions from your experiment. In particular, consider any problems properly adjusting the amount of water added to each dough, determining appropriate mix times, or any problems with the ovens. Answer: State what you could do differently next time to minimize or eliminate each source of error. Answer:

Conclusions Select one from the choices in bold or fill in the blanks. 1 Rolls made with white rye required more less same amount of water to form an acceptable dough than those made entirely with bread flour. This is because rye flour contains more pentosan beta-glucan mucilage gums than bread flour. The difference in water absorption was small moderate large. 2 Rolls made with white rye flour were shorter than taller than the same height as those made entirely with bread flour. This is because white rye flour contains more less the same amount of gluten than bread flour and has a lower higher same fermentation tolerance than bread flour. The difference in height was small moderate large. 3 The differences in texture between rolls made with white rye flour and those made entirely with bread flour was small moderate large. The differences in texture were as follows: Answer: 4 Compare rolls that were made with corn flour with those made entirely with bread flour. What were the main differences in appearance, flavor, and texture? Answer: How do you explain these differences? Answer: 5 Compare rolls that were made with oat flour with those made entirely with bread flour. What were the main differences in appearance, flavor, and texture? Answer: How do you explain these differences? Answer: 6 Which rolls did you feel were acceptable overall, and why? Answer: 7 Based on the results of this experiment, which flours are not acceptable for use in yeast-raised products? Explain your answer. Answer: 8 Rank flours in roll height from the one that produced the shortest roll to the tallest. How can you explain these differences in roll height? Answer: 9 Rank flours in roll toughness from the flour that produced the toughest roll to the most tender. How can you explain these differences in toughness? Answer: 10 Based on the results of this experiment, which flours do you think could be used at a higher level than 40 percent without sacrificing quality? Answer: 11 Based on the results of this experiment, which flours do you think should be used at a lower level than 40 percent so they are acceptable? Answer: 12 Explain why variety breads (those made with rye, oats, corn, etc.) sold in the United States typically contain a hard wheat flour in their formulas. Answer: