Baking is science, everybody knows it. But what most people don’t know is that to get good results while baking you don’t need to get Ph.D. in chemistry or physics but just basic knowledge of day-to-day science is enough. So, with the series Basics of Baking, we’ll learn a little more about various ingredients, processes, and methods of baking. And with this series, I hope to make baking a little bit easier and more approachable to you.
In the first lesson of basics of baking let’s learn about flour.
Flour
Flour is an essential component in baking. Almost all baked goods have some kind of flour in them. Flour provides structure to baked goods. They also help in creating texture and elevating taste. So in simple terms, there is no other important component in baking than flour. There are various kinds of flour available but the most commonly used flour in baking is wheat flour.
Wheat flour
Flour derived from wheat is most commonly used in traditional baking. You may wonder why? And the answer is gluten.
Gluten is a protein present in wheat that when hydrated creates an elastic network which in turn acts as a binder, holding all other ingredients together. Flour produced from high-protein wheat (hard wheat) tends to have more strength. And flour from low-protein wheat( soft/white wheat) has low strength. Gluten determines the structure and texture of baked goods.
Types of wheat flour
Now we can further divide wheat flour into two types. The wheat grain consists of bran, germ, and endosperm. When all of the grain is used the flour is called all wheat flour but when only endosperm is ground it is called refined or white flour (maida).
White flour is also divided into two parts. When flour is allowed to age naturally it is called unbleached flour and when flour is treated with chemicals to speed up the aging process it is called bleached flour.
Varieties of wheat flour:-
- All-purpose flour/ Refined flour/ Maida
Widely available variety. Used by home bakers and cooks worldwide.
Protein content -Moderate (11.7%)
Features- Due to moderate protein it has the most versatile nature.
Used-in everyday baking.
2. Bread flour
Protein content -High (12-14%)
Features-Produces chewier consistency.
Used -To make bread.
Substitution – 1 cup of bread flour= 1 cup + 1 tablespoon of all-purpose flour. (there will be a slight difference in the consistency of the end product)
3. Cake flour
Protein content -Low (8%)
Features- Fine texture, low strength therefore softer produce. Absorbs more liquid and sugar than other flours. Mostly available is the bleached variety but the unbleached type also exists.
Used- To make Cakes, muffins, pastries.
Substitution – 1 cup of cake flour= 1 cup of all-purpose flour – 2 tablespoons all-purpose flour + 2 tablespoons cornflour.
4. Self-rising flour
Protein content-Low 8%
Features-Already has baking powder and salt mixed into it.
Used -To make muffins, biscuits, pancakes, etc.
Substitution – 1 cup of self-raising flour= 1 cup of all-purpose flour+ 2 teaspoon of baking powder + ¼ tsp of salt.
5. Whole wheat flour
Protein content- High (12%)
Features-Dark color, coarse texture, high in flavor, taste, and nutrients, presence of bran affects gluten forming capacity.
Substitution – 1 cup of all-purpose flour= ¾ cup whole wheat flour. (You may require to add a little extra liquid because whole wheat flour has high absorption).
Gluten-free flour
There are various kinds of gluten-free flour available in the market. Almond, oat, chickpea, rice, coconut flour, etc are some of the examples of gluten-free flour. While you can substitute all of these with all-purpose flour in same quantity make sure that you, may require extra eggs for that same binding effect.
So, we have covered all the major things we should know about flour. I hope through this article you can understand why certain types or kinds of flour are used for specific recipes. I hope you find this post helpful in your baking endeavors.
Cheers!