-Flour can be made from any finely ground cereal including wheat, barley, oats, rye, rice and maize (cornflour).
-The combination of protein and starch in flour give 2 importance performace characteristics:
1) Starch gives the ability to thicken liquids- gelatinisation
2) Protein helps with the formation of gluten, giving baked products a structure.
- Starches are polysaccharides made up of many units of glucose.
- Starch consists of 2 molecules- amylose and amylopectin.
- Cornflour is made from the cereal maize and is particularly high in amylose which enhances the ability of cornflour to gelatinise.
- Amylose molecules are long and straight- a single chain of glucose molecules.
- Amylose causes sauces and fillings to thicken, turn cloudy when cooked, get thicker as they cool and weep when frozen.
- Amylose masks flavours and thickens foods…