Raw Materials for Making Flour

Although most flour is made from wheat, it can also be made from other starchy plant foods. These include barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye. Many varieties of wheat are used in making flour. In general, wheat is either hard (containing 11-18% protein) or soft (containing 8-11% protein). Flour intended to be used to bake bread is made from hard wheat. The high percentage of protein in hard wheat means the dough will have more gluten, allowing it to rise more than soft wheat flour. Flour intended to be used to bake cakes and pastry is made from soft wheat. All-purpose flour is made from a blend of soft and hard wheat. Durum wheat is a special variety of hard wheat, which is used to make a kind of flour called semolina. Semolina is most often used to make pasta.

Flour usually contains a small amount of additives. Bleaching agents such as benzoyl peroxide are added to make the flour whiter. Oxidizing agents (also known as improvers) such as potassium bromate and chlorine dioxide are added to enhance the baking quality of the flour. These agents are added in a few parts per million. Self-rising flour contains salt and a leavening agent such as calcium phosphate. It is used to make baked goods without the need to add yeast or baking powder. Flour contains added vitamins and minerals to replace those lost during milling.

III. Mark the sentences as true or false.

1. Bleaching agents are usually added to enhance the baking quality of the flour.

2. Oxidizing agents are improvers.

3. Soft wheat contains 11-18% protein.

4. Flour usually contains a small amount of additives.

5. Durum wheat is a special variety of soft wheat.

6. Pastry is made from hard wheat.

7. Semolina is often used to make pasta.

IV. Answer the questions.

1. What plants can be used for flour making?

2. What are the main types of wheat?

3. What is the main use of hard wheat?

4. What wheat is used to bake cakes?

5. What is durum?

6. What additives are contained in flour?

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