Functions of Flours

Structure

The function of wheat flour in the baking and cooking process is to provide structure and texture through the formation of gluten. As reviewed earlier, when water is added to flour, it hydrates the two proteins: glutenin and gliadin to begin the process for dough formation. During the mixing process, the stretchable gluten network become elastic as the dough or batter begins to develop forming a gluten structure. At this step in your recipe, follow the proper mixing direction to ensure the appropriate protein development is complete in the batter or dough. For instance, when preparing a cake, the baked results should be a tender crumb, with little gluten development. Whereas, when preparing a French bread, the baked results should be a chewy, firm crumb, which requires longer gluten development.

When the batter or dough is placed in the oven to bake, the elastic network expands and contains the gases that are leavening the dough while the gluten proteins coagulate. Protein begin to coagulate (solidify) when the dough or batter reaches a temperature of 160F. Coagulation is the firming or hardening of the gluten proteins, caused by heat. Following the recipe baking temperature is important for controlling the point which protein coagulates.

Absorbs Liquids

The main components of wheat flour are proteins, starch, lipids, sugars and enzymes. Starch granules absorb the water from the batter, then swell up and gel. Wheat flour is approximately 70% starch. As the batter or dough bakes, the gelled starch sets to form the physical structure of the baked product.

Flavor

Wheat flours have a mild, slightly nutty flavor. Each flour type has a different flavor. For example, clear flour has a higher protein percentage and ash content, its flavor is stronger than patent flour. Whole-wheat flour has the strongest flavor of all.

Nutritional Value

The USDA provides the following nutrition information for 1 cup of all-purpose white flour.

Calories: 455
Fat: 1.2g
Sodium: 3 mg
Carbohydrates: 95.4g
Fiber: 3.4g
Sugars: 0.3g
Protein: 12.9g

The USDA data lists, a cup of white, all-purpose, enriched, bleached flour provides a good source of selenium, riboflavin, niacin, and thiamin. As well as a good source of copper, iron, phosphorus, and zinc.