1 1/3 sweet potato, mashed 4 tbsp. sugar
1/4 cup water
1/2 cup rice fl our (galapong) 1 egg, beaten
1/3 cup sugar, brown 1 cup oil
1. Mix sweet potato and 4 tablespoons sugar.
2. Shape into round, fl at, cookie sizes and set aside.
3. Combine water, remaining sugar, rice fl our, and egg to form batter.
4. Dip the cookies in the batter.
5. Fry in hot oil until golden brown on both sides.
Tahada 1 3/4 cups toasted ground pinipig 3/4 cup grated young coconut 3/4 cup sugar
1/2 cup evaporated milk
1. Toast pinipig and then grind in mortar and pestle.
2. In a bowl, mix 3/4 cups pinipig with grated young coconut and sugar.
3. Moisten mixture with evaporated milk added gradually in small amounts.
4. Roll mixture into 1/2 inch thickness between 2 pieces of banana leaves or wrapper. Cut into serving portions and dust with remain-ing toasted ground pinipig.
FLOUR
FIour is a fi nely ground meal or powdery product obtained from milling cereal grains, root crops, starchy vegetables, and other foods. It is used principally in making bread, pastry, cakes, cookies, and macaroni products.
Properties and Characteristics of Flour
Whitish Color. Normally milled fl our has a yellow pigment imparted by the carotenoid pigment, xanthophyll, and caro tene. Flour color is im-portant because it affects the brilliancy of the fi nished bread. Although that whiteness in fl our means quality, this is not always true. It has been shown that some baked products can usually be produced from a long extraction-unbleached fl our.
Strength. The strength of fl our is determined by the ratio between the rates of carbon dioxide production and the loss in the fermentation dough. It is the ability of the fl our to produce a large loaf brought about by the presence of protein of suffi cient quantity and quality to retain the gas and diostatic activi ty to produce sugar for uniform gas production.
The ability of fl our to produce products of large volume of well “pile”
loaves is related to fl our strength. “Piling” refers to an even smooth grain and fi ne texture. A large volume with a coarse uneven grain indicates that the fl our is not of high quality.
Tolerance of bread fl our means its ability to withstand any process-ing abuse brought about by mixprocess-ing fermentation, make-up and all other baking processes and still produce sat isfactory results. Tolerance is often correlated with the quality of loaf of the glutten.
High Absorption is the ability of a fl our to carry the max imum amount of moisture in the dough and still produce quality of loaf bread.
Uniformity. Uniform quality of every fl our shipment is a baker’s dream. It will be too cumbersome for the baker to keep changing his formulation and process every time a new ship ment arrives.
Market Forms of Wheat Flour
Whole Wheat Flour — also called graham or entire wheat fl our. This contains the components of wheat kernel in its original proportion. It is more nutritious than the refi ned white fl our.
Bread Flour or hard or strong fl our — made chiefl y from hard wheats other than durum wheat. It has slightly higher percentage of gluten than other fl ours. Off-white in color and granular in texture; it does not lump.
It is most suitable for baking yeast-leavened breads.
All-Purpose Flour — refers to family or general-purpose fl our, which is used for all cooking purposes. It has lower protein content which makes it desirable for the quick-breads type of fl our mixture. All-purpose is lower in strength and lighter in weight and color than bread fl our. It is made from the blend of wheats with protein content varying from 10-11%.
Cake Flour — is known as soft fl our and made from soft wheat. It is highly refi ned, bleached, and fi nely ground. It feels soft and very silky to touch. It is excellent for delicate fi ne-textured cakes.
Pastry Flour — designates fl our which contains enrich ment ingredi-ents. Specifi ed levels of nutrients as required by law are added to white fl our. Iron, niacin, ribofl avin, and thiamine must be added within the prescribed amount for fl our to qualify as “enriched.” This fl our type is a convenient item for those who often prepare products that use baking powder.
Instantized or Quick-Mixing Flour — is an instant fl our or all-purpose fl our processed by moistening and then readied to form agglomerates that do not lump or pack. Such fl our fl ows freely, requires no sifting before use, and blends easily with liquid.
Durum or Macaroni Flour — designates fl our milled from durum wheat. It has high protein content and is used for macaroni products.
Non-Wheat or Composite Flours
Flours made from grinding or milling grain kernel other than wheat, root crops, and legumes, are collectively referred to as non-wheat fl ours. One or more of these fl ours may par tially replace wheat fl our for cooking purposes and the result ing fl our mixture is called composite fl our.
Market Forms of Non-Wheat Flours
Rye Flour is obtained by sifting rye meal of the non-wheat fl ours.
It approaches the quality of wheat fl our but for bread making it is still inferior to the latter for lack of the gluten forming protein.
Buck Wheat Flour is a fi nely ground product obtained from sifting buck wheat meal. It is used in making and sifting yellow or white corn.
Corn Flour is obtained by milling and sifting yellow or white corn.
Potato Flour is made by cooking white potatoes which are then dried and ground. This makes good quality doughnuts and fairly acceptable cookies.
Rice Flour has two kinds: full-fat and low-fat soy fl our. The former is made from shelled soybean, while the latter is prepared from defatted soybeans. Soybean fl our has a strong beany fl avor. Although it has high protein content than most legumes, it does not have the gluten potential of wheat fl our.
Waxy Rice Flour or Sweet Rice Flour is produced from waxy rice or malagkit.
Other Flours. Coconut, cottonseed, saffl ower, peanut, sweet potato, purple yam or “ubi,” monggo bean and other root crops, seed oil or le-gumes can all be converted to non-wheat fl our.
Composition and Nutritive Contribution of Wheat Flour A wheat grain has about 84% endosperm, 14.5 bran, and 1.5%
germ. When wheat is milled into whole fl our, about 75% of the grain is recovered. The rest goes along with the bran and germ; and the mixture of which is called shorts and is used for animal feeding.
Table 9. Amount of Nutrients Per 100-Gram Flour
Flour Energy CHO Protein Calcium Iron Thiamine (Call) (Gm) (Gm) (Gm) (Gm) (Gm) lavin
(Gm)
Whole
Wheat 333 71 13.3 713 3.3 0.55 0.12
All-pur- pose and
enriched 364 76 10.5 16 0.8 0.06 0.05
Self-rising
enriched 52 76 9.3 265 2.9 0.44 0.26
Cake fl our,
unenriched 364 79 7.9 17 0.5 0.03 0.03 Bread fl our,
enriched 365 74 11.8 16 2.9 0.44 0.26
Reference: USDA Agriculture Research Science, 1963.
When the whole wheat kernel is milled without separat ing the bran and germ layers, the resulting fl our is called whole wheat or graham fl our. It has the composition of the original wheat kernel and has higher protein, vitamin and mineral content than refi ned white fl our. Milling removes much of the nutrients.
Self-rising fl our has an added leavener in the form of sodium bi-carbonate and acid salt, calcium phosphate, which explains its higher calcium content.
Energy Value. On the average, 100 gm. wheat fl our yields 360 calo-ries, 40 only from protein and the bigger portion comes from starch. The amount of carbohydrate in 100 gms. of fl our ranges from 71-79 gms.
Moisture Content. Most fl our contains 12-14% water.
Protein Content. Protein content in fl our varies from 7- 14% depending on the type of wheat used; of this, 80-85% is in the form of gluten and gliadin, the water insoluble fractions that make-up gluten. The water-sol-uble proteins albumim and globulin constitute 1%-7% of the total protein respec tively.