Wheat Flour Products

Image courtesy the Wheat Foods Council

The Structure of Wheat

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 Bakeshop Flours and Their
Uses
Strong Flours
• Straight flour: Bread
• Patent flour: Best choice for bread
• Clear flour: Rye bread
• High-gluten flour: Pizza crusts, bagels,
hard-
crusted breads

Weak Flours
• Cake flour: Cakes, delicate pastries
• Pastry flour: Pie dough, muffins, cookies,
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 Four Factors That Affect
Gluten Development
• Selection of flour
• Shortening
• Liquids
• Mixing methods

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 Techniques to Minimize Staling
• Protect from air
• Add moisture retainers
• Freeze rather than refrigerate
• Reheat product just before serving

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