1. finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. 2....
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FLOURS1. finely ground cereal grains: a
powder made by grinding the edible parts of cereal grains.
2. ground foodstuff: a finely ground powder made from any dried plant such as chickpea, banana, cassava, or potato
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Most common flours used in
CONVENTINAL BAKINGwheat, rice, oat, corn
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HOW ARE FLOURS MADE
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ALL PURPOSE (WHITE) FLOUR
Made from wheat Bleached or unbleached All conventional baked goods Made from only the endosperm Enriched to add back vitamins (artificial form) removed during processing
Fiber is not replaced
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Whole wheat flour Endosperm, bran and germ
separated during processingthen partially added back together
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STONE GROUND WHEAT FLOUR
Whole wheat kernel is ground and kept together
Short shelf life due to oils present in the germ
Healthiest form of wheat flour
Does not rise well due to bran cutting gluten fibers
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GLUTEN Mixture of protein and starch
in wheat that gives structure to baked products
the composite of a gliadin and a glutelin, two proteinsfound in wheat (greatest amount), barley, spelt and rye
Helps to hold the gas bubbles from leavener Formed by kneading High gluten flour used for bread Low gluten (cake) flour used for baked
products
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CELIAC DISEASE autoimmune disease in which a person can’t
tolerate gluten lining of small intestine becomes inflamed and
damaged hampers the absorption of nutrients leads to malnutrition and weight loss. diarrhea, stomach upset, abdominal pain, and
bloating. Gluten is in bread and pasta, but may also be
hidden in many other refined foods, such as cold cuts, salad dressings, beer, and even licorice.
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NON-CELIAC GLUTEN SENSITIVITY
individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease but yet they lack the characteristic antibodies and intestinal damage seen in celiac disease.
These individuals have a prevalence of extra intestinal or non-GI symptoms, (ex. headache, “foggy mind,” joint pain, and numbness in the legs, arms or fingers.) Symptoms typically appear hours or days after gluten has been ingested.
More common than realizedhttp://www.celiaccentral.org/non-celiac-gluten-sensitivity/introduction-and-definitions/
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HOW GLUTEN IS HARMFUL
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LEAKY GUT
Celiac disease and gluten sensitivity/intolerance is thought to result from a damaged digestive tract that allows these proteins to get into the body and cause the reactions described.
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WHAT DAMAGES THE DIGESTIVE TRACT? Refined foods (irritate the villi – lining)
Carbohydrates and refined fat-containing foods- white flour, sugar, refined vegetable oils
Too many antibiotics Using too many pain
relievers (Tylenol, Advil) Other medications Imbalance in gut bacteria
set up from birth
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ALTERNATIVES TO WHEAT FLOUR
Flaxseed meal Almond meal Coconut flour Other grains flours
(Amaranth, quinoa) Buckwheat flour Flour Blends: other grain flours, bean
flours
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FLAXSEED MEAL
High fiber No carbohydrate Healthy fats Perishable
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ALMOND MEAL
No gluten Low carbohydrate High protein Healthy fats
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COCONUT FLOUR
No gluten Low carbohydrate High fiber Healthy fats Soft flour, absorbs liquids Sweet flavor
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BUCKWHEAT FLOUR
Not a wheat Triangular “fruit” of a flowering plant Contains no gluten High in carbohydrates
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AMARANTH
•“Ancient grain”•High protein•High carbohydrate•Gluten free•Whole grain
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SORGHUM FLOUR
Sweet, Gluten-free grain
Needs to be blended with other grain flours to obtain desirable texture
high in protein, iron, and dietary fiber
Whole grain
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INGREDIENT FUNCTIONS IN RECIPES
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FLOURS
Structure (main ingredient) Flavor (for alternative flours; all
purpose flour is flavorless-only a holder of other added flavors)
Nutrition – whole grains and meals contribute nutrients (white flour does not – depletes or robs nutrients from the body.)
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LIQUIDS
Steam for leavening
Combine ingredients
Activate leavening agents (baking powder; yeast)
Milk adds nutrients
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EGGS
Adds nutrients Provides
structure Provides color Contributes
moisture (liquid)
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FATS
Gives flavor (butter and lard)
Makes product tender
Contributes richness and mouth feel
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LEAVENING AGENTS
Makes product rise Makes product airy
and less dense
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SWEETENERS
Provides flavor Sugars help with browning
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FLAVORINGS
Contribute taste or flavor (cocoa, extracts)
Give texture (nuts)