bake - March/April 2021 - 10

practical marketing

Cleaning up Confusion about Flour
Today's consumers pay close attention to what they eat, from

verts the starches in the wheat flour into simple sugars. These

examining nutrition labels to seeking out less processed foods.

sugars are then available as a food source for the yeast to main-

Thus, bakers now find themselves looking for cleaner ingredi-

tain proper fermentation activity. Malted barley flour also aids in

ents that will still yield the quality and consistency they have

proper crust browning.

grown accustomed to for their breads and baked goods.

Fully untreated flour is:

Flour obviously plays a crucial role in baking success, and while

*	

Not bleached

new alternatives for " cleaner " or untreated flour have emerged,

*	

Not bromated

some bakers may be hesitant to change from what has worked

*	

Not enriched

for them in the past.

*	

Not malted

At General Mills, where we mill a wide range of flours to give

Organic flour is untreated flour that is grown in certified organic

bakers maximum consistency and baking performance, we rec-

fields without the use of pesticides or chemical fertilizers. It must

ognize that it can be confusing to weed through the myriad of

meet additional stringent requirements about how it's grown, e.g.

flour types-let alone the terminology-to make an informed de-

how long the field must remain fallow before planting.

cision. To help our customers, we share a primer on flour types

Unbleached, unbromated flour may be:

before launching into a thorough conversation about the cus-

*	

Malted and enriched

tomer's distinct needs and then work alongside them to adjust

*	

Malted only

any formulas or handling requirements.

*	

Enriched only

*	

Not bleached or bromated

Bleaching makes the flour whiter. Technically speaking, the carot-

Treated Versus Untreated Flour

enoid (yellow) pigments in the flour are oxidized to produce whit-

Operations weighing whether to go with an untreated flour may

er flour. Oxidization will occur naturally, over time, with the expo-

wonder about the impact on the end product.

sure of flour to air. Historically, millers would age flour for several

An unbleached flour will have no different functional effect on

weeks to achieve white flour. This natural oxidation, however, was

baked goods for handling, taste or texture-it is purely an aes-

an irregular process requiring considerable time and space.

thetic difference. Unbleached flour will cause dough to be a little

Bromating includes adding potassium bromate, an oxidizing
agent that allows faster dough development. This permits slightly easier dough handling and a nice rise in the oven.

less " white " with a slightly creamier color.
An unbromated flour may function a little differently in the
dough-forming stage and will produce a slightly " weaker "

Enriching replaces the vitamins and minerals lost during the

dough. While the difference is minimal for some items, like pizza

milling process. The standard flour enrichment includes iron, B

dough, it is still a difference that may require an adjusted mixing

vitamins, thiamin, riboflavin, niacin and folic acid. The enrich-

time or reduction in water to achieve the same dough strength.

ment of flour has no effect on the baking performance or caloric
value of flour.

In conclusion, there is no one-size-fits-all approach to choosing a flour type; however, bakers should not be hesitant to ex-

Malting refers to adding malted barley flour to hard wheat

plore their options, particularly if they are interested in transi-

flours with yeast fermentation. During the dough-forming stage,

tioning to untreated flour. Today, there is a flour to meet every

malted barley flour provides specific enzyme activity that con-

baker's need. TOM SA N TOS, GEN ER A L MILLS FOODSERV ICE

10 < MAR-APR 2021 | bakemag.com

©BAIBA OPULE - STOCK.ADOBE.COM

Flour Terms to Know


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bake - March/April 2021

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