Flour. But everything we know about it? What happens, for what fits and how to choose? All replies in a long article on.
FLOUR
When buying flour few looks at what is written on the packaging.
At best, only pay attention to the brand.
However, many people think, the higher it is, the better. But is it?
Let's understand all in order. What is the flour, which she happens species and varieties?
What is better to choose for making bread, cakes, biscuits, cakes and other products?
Flour is a food product which is obtained due to milling of wheat and rye grains.
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In limited quantities produced buckwheat, oat, maize, pea and soybean meal.
Mainly used wheat flour, at least - other species.
Rye flour is used to make bread.
Buckwheat and rice flour is used for dietary food and baby food. The other species are used for special products.
What should I look for when buying a meal?
First of all, we should pay attention to the brand. It is believed that the quality of baked goods get the best of the flour is higher in grade. And there is. Only in composition it will be poorer. For example, in the lower grades of flour are stored vitamins B1, B2 E and PP, while the flour 1st grade and the highest grade they are virtually absent.
first class
The wheat white flour contains a small amount of fat, fiber, sugars, and proteins. But a lot of starch in it (about 80%). This type of flour is different white color and excellent baking properties. Baking is obtained with a small volume porosity.
From it is good to do a yeast, puff and shortcrust pastry and pastry filling.
semolina
Make it out of special wheat varieties.
It is characterized by a large size of individual particles and a light cream color. Also baking has excellent properties and is rich in gluten.
Of semolina well to bake muffins, cakes.
In general, yeast dough, which uses a high content of fat and sugar.
For other products it is best not to use, because the dough is a bad approach.
Finished products are obtained with a lack of porosity and stale very quickly.
First grade
It is considered the most prevalent. In such more protein flour (about 15%), sugar (2%), fat (1%) and fiber (about 0.3%). Starch in the flour Class I contains an average of 75%. By the color of the first grade flour can be from pure white to grayish white and yellowish tinge.
From it does not cook well Butter cakes: pies, rolls, muffins, pancakes, some types of national noodles. it is also suitable for baking breads. From this flour so they do not get stale quickly.
Class II
protein contains up to 16% fat and 2%, 1.5-2% of sugar and fat in the average of 0.7%. Starch slightly less (70-72%).
The flour has a light gray, yellow or brown.
Flour second class is most commonly used for baking is not sweet products and table varieties of white bread.
Also, the second grade flour can be diluted with rye flour.
Then out of it make excellent cakes and cookies.
wholemeal flour
The grinding of flour is different from the others in that it consists of the same tissue, and wheat, and is very close to it in composition.
It is quite large and non-uniform particle size.
In cooking, this meal is rarely used.
Basically, because it is prepared bread.
Buying flour, you need to know the terms of its storage and production date!
If you are looking for high quality, fresh product, then pay attention to the shelf life of the flour. It can only be stored for six months.
In the case where the packaging shelf life Set of 10, 12 or 18 months, then it added stabilizer.
Manufacturers add it to extend the shelf life.
Recommendations on packaging
Sometimes, on the packaging of flour write recommendations for its use. Typically, this information is indicated for rare types of flour: corn, oat, buckwheat, rice, pea and soybean.
Another important point - the composition of flour
If the flour is made up of different mixtures, the manufacturer must indicate such information on the package.
Pay attention to the pancake flour - it may contain additional products (egg powder, salt, baking soda, sugar, milk dry mix).
A little advice
Before using the flour, sift it. This will enrich the flour air, loosen and drain. This procedure is necessary for a perfect fermentation.
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