What Are Grains

What Are The Types Of Bread Baking Grains

What Are The Types Of Bread Baking Grains

There is an art to baking bread, however, there is also a science to understand. Getting to know all the processes, as well as the ingredients, will help to produce the freshest bread possible. One important factor in bread baking is time, using time correctly will help to avoid bread turning rancid and other problems that may occur during milling and baking. To follow are some tips on what are grains, freshly milled grains and preparation methods to help achieve the best results from your bread baking chemistry.

Getting To Know The Types Of Milled Grains

The freshly milled flour that is milled from the whole grain berries has a range of vitamins, proteins and minerals, as well as being high in fibre.

To keep as many nutrients as possible from milled grains it is important to preserve the grain for as long as possible. The entire grain is preserved naturally inside its shell where naturally occurring vegetable oils are also captured. This helps prevent the grain kernel from spoiling.

As soon as the grain has been milled the flour can go rancid quickly due to naturally occurring vegetable oils being released

Vitamin loss can happen after the milling process. Therefore to make the healthiest bread possible it needs to be baked soon after the flour has been produced. Flours have B and C complex vitamins that will reduce when the flour is left in storage.

Further Advice On Soft, Hard and Durum Wheat

What Are Grains – Durum Wheat

The high levels of protein in durum wheat create the yellow flour. This flour can also be known as semolina that may be used for; pasta, gnocchi or pizza.

What Are Grains – Hard Wheat

Another wheat that can be used to make bread is the hard white spring wheat, also known as golden 86 flour. This flour is cross-bread, the bitter compounds of the bran are bread out. This makes the grain lighter and sweeter and makes a good option for a pizza dough or French bread.

What Are Grains – Soft Wheat

Soft white winter wheat also is known as pastry wheat. This flour is ideal for cookies, pastries, muffins and cakes.

What Are Grains

What Are Grains With High Gluten 

The grains with the highest gluten levels are Kamut, hard wheat and spelt. Using these grains will result in a high rising bread with the bread containing high levels of protein. Hard wheat is also an option for making yeast bread. There is other nutritional grain out there, however, these will need to be mixed with wheat to create yeast bread.

More About Grains

 The type of grain used in a recipe and changing the grain used can result in a unique product. For example, using 15% – 20% of rice flour produces a crunchier cookie. Using a soft white wheat and red wheat mixed at a 2:3 ratio results in a soft yeasted roll. Another example can be mixing oat flour and soft wheat at a ratio of 1:3 produces a cake flour that can be used to make light and fluffy chiffon cakes.

In bread recipes, it is possible to change the wheat flour for other grains or beans. This will result in a bread with its own characteristics and features. Certain grains do not have enough gluten inside them to successfully raise yeast bread, including spelt and Kamut. This can be overcome by adding 1/6 cup of wheat flour to the mix to help the bread rise.

More About Wheat Flour

 The highest gluten levels of the flours are within the wheat flour. Gluten is a type of protein in flour. It is this part of the grain that creates the elasticity when the dough is kneaded. The gluten traps the carbon dioxide made by the fermenting yeast and this will give the bread its texture and rise.

 

 

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