The unstoppable increase in wheat flour price is making our bread less and less affordable. The source of flour, the wheat, never grow well on our agricultural lands. We have to import it from other countries. It make us more helpless in controlling over the price of our local bread. The solution is, of course, finding local flour alternatives. We Filipinos are good at it.
We have already invented numerous type of flour. Perhaps anything we dried and converted to minute particles are connected with the term flour. Ube flour, corn four, potato flour, camote flour and so on and so forth. However, such products are also being called as starch and powder by different manufacturers.
Corn starch is called such because the source material is rich in starch. The powder from wheat grain is also rich in starch but it was named as flour instead of starch. Have you ever wonder what separates flour from starch?
Flour has gluten. The protein is responsible for the elastic property of dough. It holds the air produced by yeasts and or baking powder, making the bread rise. The starch on the other has no gluten. It can be kneaded but no elasticity can be achieved. It can be added with yeast and or baking powder but will never hold any bubbles.
Starch can be added to flour to some extent without jeopardizing much of its elasticity. So the bread with added ube powder is called ube bread and the ube powder is called ube flour instead.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.