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WEEK 1
TOPIC: FLOUR MIXTURE
CONTENT:
- Types of flour in cookery – (i) whole wheat flour (ii) all-purpose flour (iii) instant blending flour etc.
- All-purpose flour.
Sub-Topic 1: TYPES OF FLOUR IN COOKERY
The term flour refers to the powder derived from ground cereals such as wheat, cassava, corn, sorghum, yam, plantain, rice, cocoyam etc.
Wheat flour: wheat is usually milled into flour before being prepared as food. Wheat flour includes: whole wheat flour, all-purpose flour, instant blending flour, self- raising flour, cake flour, pastry flour, hard wheat flour, soft wheat flour and composite flour.
| Types | Qualities |
| Whole wheat flour | i. Contains all the natural constituents of wheat unaltered
ii. High fat content iii. prone to rancidity iv. Cannot stand long period of storage |
| All purpose flour | i. Intermediate to bread and cake flour for all cookery purposes
ii. granular when rubbed between the fingers. |
| Instant blending flour | i. Granular texture of uniform particle size.
ii. Dust free, disperses quickly in cold water. iii. Free –flouring, dust not require pre-sifting |
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