FOOD LESSON V

FLOUR MIXTURES

The flour used in baking may be made from different grains, but the one most commonly used, and which gives the best results, is that obtained from wheat. There are different kinds and grades of flour: (1) Graham, which is the whole grain or a low grade flour and bran, (2) whole wheat, (3) white flour, which is sold in different grades, patent, baker’s grade and low grade.

For pastry a different quality of flour is used from that used in bread making, one containing a small percentage of gluten, although a flour rich in gluten may be used for pastry with good results, if more shortening and more liquid are used. For bread-making, a flour rich in gluten is preferable, the gluten becoming elastic in consistency when the flour and liquid are mixed together.

Quick breads are flour mixtures lightened by air and gas, which may be accomplished by

Chi Aaz: (a) Beating the mixture. (b) Folding in stiffly beaten egg whites. (2) Gas. (a) Sour milk and soda or an acid and alkali. (b) Baking powder.

This distinguishes them from yeast breads, since they require to be handled quickly, and put in the oven as soon as possible.

Quick breads fill a very important place on the American table. They are very simply and easily made, and on this account are often used more freely than they should be.

CLASSIFICATION OF QUICK BREADS

1. Batters—that which is beaten. (1) Pop-overs—* puffed up.”

This is a thin mixture beaten to entangle air. It is lightened by the expansion of the water as it 1s changed to steam by the heat of the oven, also the air expanding when heated. The heat at the same time forms a crust which prevents the escape of the steam.