Lesson Notes By Weeks and Term - Senior Secondary 2

Term: 2^nd Term

Week: 7

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Home management

Topic:-       Flour mixtures

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to:            

1. Discuss flour mixtures.
2. Determine different types of flour in the market.
3. Indicate the usefulnss and disadvantages of flour mixtures

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

NOTE

FLOUR MIXTURES

The term ‘flour’ refers to the powder derived from grounded wheat. The process of grinding the wheat to obtain the fine powder is called ‘milling’ During the process of milling, the whole wheat grain can be used to obtained the flour of the various layers that surround the endosperm can be removed before the remainder is mixed to the powdered form.
Flour mixtures are when a lot of ingredients are combined and then baked. These ingredients are flour, liquid, leavening agents, shortening, sugar, salt, spices and flavorings.

TYPES OF FLOUR MIXTURES

1. All-Purpose Flour: This is versatile flour commonly used in a wide range of recipes. It is made from a mixture of hard and soft wheat, providing a balance of protein and gluten content. All-purpose flour is suitable for baking cakes, cookies, bread, and other general purposes.
2. Self-Rising Flour: Self-rising flour is a mixture of all-purpose flour, baking powder, and salt. It is often used in recipes that require a leavening agent. Self-rising flour is commonly used in biscuits, pancakes, and quick breads.
3. Whole Wheat Flour: Whole wheat flour is made from grinding the entire wheat kernel, including the bran, germ, and endosperm. It contains more fiber, nutrients, and a stronger flavor compared to all-purpose flour. Whole wheat flour is commonly used in bread, muffins, and other baked goods to add a nutty taste and increase the nutritional value.
4. Cake Flour: Cake flour is finely milled from soft wheat, and it has a lower protein content compared to all-purpose flour. It results in a tender and delicate texture, making it ideal for cakes, pastries, and cookies.
5. Bread Flour: Bread flour is made from hard wheat with a high protein content. It has a higher gluten content compared to all-purpose flour, which gives bread a chewy texture and helps it rise. Bread flour is commonly used in yeast-based bread recipes.
6. Gluten-Free Flour Mix: Gluten-free flour mixes are created for individuals who need to avoid gluten, a protein found in wheat, barley, and rye. These mixtures typically contain a combination of gluten-free flours like rice flour, potato starch, tapioca flour, and cornstarch. They can be used as a substitute for regular flour in various recipes.
7. Other Specialty Flour Mixtures: There are various specialty flour mixtures available, such as nut flour blends, which combine ground nuts like almond or hazelnut with other flours. These mixtures are often used in gluten-free or low-carb baking to add flavor and texture.

Usefulness of low extraction rate flours

1. They are white with high gluten rate.
2. They contain less fat.
3. They have better uniform baking qualities.
4. They contain less fibre.
5. They contain less phytic acid which makes the minerals in them to be readily absorbed.

Disadvantages of low extraction rate flour

1. They contain less B-complex vitamins.
2. They contain less calcium and iron.
3. They contain less protein due to the removal of aleurone layer which contains most of the proteins.
4. They contain less trace minerals.

All-Purpose Flour

Best used for: anything!

Its name says it all. The most versatile type of flour, all-purpose flour can be used in a lot of baked goods--making it a staple among staples. This variety is made from a combination of high-gluten hard wheat and low-gluten soft wheat packed with B vitamins and iron.

Hard Flour

Best used for: loaves, buns, donuts

Bread flour is the strongest of all flours with its high gluten content that provides great structural support to baked goods. This doesn’t just make for better volume, but also a chewier crumb and a browner crust. A mixture of hard-wheat flour and barley flour, bread flour is also packed with vitamin C.

Cake Flour

Best used for: tender cakes and pastries

With its low gluten content, cake flour is ideal for soft and delicate baked goods like cakes (of course), muffins, and scones. It is made from soft wheat which makes it texture fine and silky. 

Whole Wheat Flour

Best used for: bread, cookies, dense cakes

Want to make your baked goods healthier? Use whole wheat flour. This variety is made with all the components of wheat kernel, making it rich in protein, fiber, B vitamins and minerals. Goods made with this flour are usually denser and have fuller flavor.

Cooking Flour

Best used for: fried chicken, pork chop, tempura

Cooking flour is best used as a coating for fried meat and seafood and as a thickener for soup and sauces.

Noodle Flour

Best used for: pancit canton, ramen, udon

Because of its high protein and strong gluten content, this special wheat flour is best used in making different types of noodles. Its high water absorption also makes it perfect for various noodle applications.

Rice Flour

Best used for: steamed or fried, Pinoy kakanin, Rice Noodles

This fine flour made from ground white rice is popular in Asian cooking. It is naturally gluten-free and is used in breads, cakes, noodles and more. 

EVALUATION:    1. Define flour and flour mixtures

2. List and explain the types of flour mixtures
3. State three usefulness and disadvantages of flour mixtures

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively