For many people around the world, wheat flour is staple food. It is the primary ingredient in bread products, pastas and many snacks and desserts. Different types of flour have been developed for specific purposes. Both commercial and homemade products can be improved by using the appropriate variety.
All-purpose flours are used in home baking for breads and desserts. They are also a common thickener for soups and stews. The starchy endosperm of the wheat kernel is separated from the oily germ and fibrous bran. It is then milled and sifted. The final product contains a mixture of high and low gluten flours, making it very versatile.
Self-rising flours are ideal for biscuits, pancakes, muffins and quick breads. They can also be used in light batters for deep-fried foods. This refined convenience product is formulated with sodium bicarbonate, an acidifying agent and salt to allow baked goods to rise without the addition of yeast or beaten egg whites.
Bread flours are perfect for yeast breads, dinner rolls and pizza dough. They are especially high in a protein called gluten. When dough is kneaded, the gluten forms a flexible web which captures carbon dioxide gas produced by fermenting yeast. The trapped gas causes the dough to rise, creating firm loaves with a light texture.
Cake flours are used for delicate, spongy confectionery. They are rich in starch with low levels of gluten. This combination produces cakes that are tender and crumbly, whereas more gluten might make them tough or chewy. The finely milled grain helps to create a melt-in-your-mouth texture.
Pastry flours were developed for use in pie crusts, shortbread and crispy cookies. Their medium gluten levels produce a dough that is easy to roll, but remains soft when baked. The result is thin, flaky pastry.
Semolina is ideal for making authentic Italian pasta. Ground from high gluten durum wheat, it forms a tough, stretchy dough that can be thinly rolled and folded into various shapes. Pasta made with semolina dries easily and can be cooked in boiling water without falling apart.
Whole wheat flour is so called because it is milled intact with the endosperm, bran and germ. It is higher in nutrients and fiber than white flour and gives breads a grainy texture and nutty taste. Whole wheat baked goods have a tendency to be heavy or dense because bran inhibits gluten development. They will rise more completely if some white flour is added.
All-purpose flours are used in home baking for breads and desserts. They are also a common thickener for soups and stews. The starchy endosperm of the wheat kernel is separated from the oily germ and fibrous bran. It is then milled and sifted. The final product contains a mixture of high and low gluten flours, making it very versatile.
Self-rising flours are ideal for biscuits, pancakes, muffins and quick breads. They can also be used in light batters for deep-fried foods. This refined convenience product is formulated with sodium bicarbonate, an acidifying agent and salt to allow baked goods to rise without the addition of yeast or beaten egg whites.
Bread flours are perfect for yeast breads, dinner rolls and pizza dough. They are especially high in a protein called gluten. When dough is kneaded, the gluten forms a flexible web which captures carbon dioxide gas produced by fermenting yeast. The trapped gas causes the dough to rise, creating firm loaves with a light texture.
Cake flours are used for delicate, spongy confectionery. They are rich in starch with low levels of gluten. This combination produces cakes that are tender and crumbly, whereas more gluten might make them tough or chewy. The finely milled grain helps to create a melt-in-your-mouth texture.
Pastry flours were developed for use in pie crusts, shortbread and crispy cookies. Their medium gluten levels produce a dough that is easy to roll, but remains soft when baked. The result is thin, flaky pastry.
Semolina is ideal for making authentic Italian pasta. Ground from high gluten durum wheat, it forms a tough, stretchy dough that can be thinly rolled and folded into various shapes. Pasta made with semolina dries easily and can be cooked in boiling water without falling apart.
Whole wheat flour is so called because it is milled intact with the endosperm, bran and germ. It is higher in nutrients and fiber than white flour and gives breads a grainy texture and nutty taste. Whole wheat baked goods have a tendency to be heavy or dense because bran inhibits gluten development. They will rise more completely if some white flour is added.
About the Author:
Go to the website here for additional information about the benefits and advantages you get when you use Supreme wheat flour, now. You can also get a list of Supreme flour FAQs at http://supremeflour.co.za/bakers-academy/faqs/ today.
No comments:
Post a Comment