glossary

Bread Flour

Bread flour contains more protein than all-purpose flour.  I use King Arthur brand, which is 12.7%.  More protein aids in forming the gluten structure of the bread.  Gluten is formed by combining glutenin and gliadin proteins together in the presence of water.  The two proteins combine to form long elastic chains, capable of significantly expanding without snapping or breaking.  As the yeast feeds on the sugars and damaged starches present in the flour, it produces carbon dioxide and ethanol.  The carbon dioxide is trapped within the gluten network

Pastry Flour

Pastry flour contains less protein than all-purpose flour, but more protein than cake flour.  Less protein results in a more delicate item.  More protein aids in forming gluten which provides structure, elasticity and sturdiness.  In bread, one wants gluten so that it will elastically expand and hold the carbon dioxide produced as the yeast feeds on the sugars and damaged starches.  Gluten helps form the bread's structure. 

In pastry making, less gluten is desired to make a more delicate pastry.  Pastry flour is about 9% protein.  All-purpose flour is about 11.5% protein, and cake flour is 8% protein.  If pastry flour is unavailable, use equal parts all-purpose flour and cake flour to make the equivalent amount of pastry flour. 

Pumpernickel Flour

Pumpernickel flour is made from rye kernels and is similar to whole wheat flour.  It includes the endosperm, plus the germ and the bran of the kernel.  Dark rye flour is different from pumpernickel flour in that it contains various layers of the endosperm including the dark outside layer, but it does not contain bran or germ. 

White Rye Flour

White rye flour comes from the center of endosperm of the rye kernel.  It contains no germ or bran, and it is not whole grain.  Cream and light rye flours include several more layers of the endosperm. 

Rye kernels contain much less glutenin and gliadin, the gluten forming proteins, than wheat kernels.  Rye kernels also contain a group of polysaccharides called pentosans.  Pentosans trap gas, which helps form structure in rye breads.  And they attract water, which keeps rye breads moist. 

Whole Wheat Flour

Whole wheat flour contains all three components of the wheat berry:  the bran, the germ and the endosperm.  Because the germ contains various oils, whole wheat flour should be stored in the refrigerator to prevent it from turning rancid. 

Semolina Flour

Semolina comes from Durum wheat and is more coarsely ground than Durum wheat flour.  It is a pale yellow color and feels like finely ground cornmeal.  It can be used in breads and other pastries to provide texture, or it can be used to dust the bottoms of bread loaves to prevent them from sticking to various surfaces. 

Durum Wheat Flour

Durum wheat flour is flour made from Durum wheat, a very hard high-protein wheat.  Durum wheat has four sets of chromosomes and is referred to as a tetraploid wheat (tetra = 4).  It is in a different group from today's common wheats used to make bread flours and pastry flours, which contain six sets of chromosomes.  It is said that because durum wheat contains four sets of chromosomes that is not as elastic as bread flour. 

Because durum wheat is strong but not very elastic it is used to make dried pastas (think strong and sturdy), coucous, and it can be combined in moderation with other flours to make certain styles of bread. 

High Gluten Unbleached Wheat Flour

High gluten unbleached wheat flour contains the highest amount of protein, about 14.2%.  It is milled from hard spring wheat. 

Any type of wheat that is labelled 'hard' contains more protein than 'soft' wheat.  This is a genetic difference. 

Spring wheat is planted in the spring when the climate can be harsh.  So the new seedlings must be able to withstand certain growing conditions.  Spring wheat is harvested in early fall and it makes more gluten than winter wheat, which is planted in the fall and harvested in late spring or early summer. 

High gluten flour provides chewiness to bagels and pizza.  It also gives an extra 'gluten' boost when used in combination with rye flours since these flours contain very little gluten-forming proteins.