Different types of flour
The best known of all flour and used in our culture is wheat flour, but many deharinasque types on the market, from the cornmeal widely used for people with celiac disease, past perfect barley flour to make bread the desojarica protein rice flour or lacocinachina queen.
Rye flour This type of flour is quite used in making bread, following the use of wheat flour. It has a dark color and therefore that bread made with rye bread is sometimes called black.
Rice Flour: It has the advantage that it does not contain gluten so it is a perfect meal for coeliacs. Obtained milled rice grain which results in a fine flour. With it are made pastas and noodles or spaghetti lacocinaasiática typical and are battered.
Cornmeal: Like rice flour contains no gluten so it is a perfect meal for coeliacs. You get ground corn grain, and can be found in varying degrees of refinement. It is perfect for thickening sauces and is widely used in South American countries to make bread. The less refined variant is called polenta, and is a type of maize flour which makes the famous Italian polenta.
Soybean Meal: It is high in protein. Desojamolido grain is obtained, and is used in baking. The variety of flour desojadenominada kinako flour, obtained from beans desojatostadas is widely used in Japanese pastries.
Vetch flour This type of flour is used in certain recipes Spanish, being the basis of the porridge Mancha and some battered the south. Obtained vetch grain ground.
There are also otrasharinasderivadas diversaslegumbrescomo milling of chickpea or pea used for very specific cuisines like India.
Rye flour This type of flour is quite used in making bread, following the use of wheat flour. It has a dark color and therefore that bread made with rye bread is sometimes called black.
Rice Flour: It has the advantage that it does not contain gluten so it is a perfect meal for coeliacs. Obtained milled rice grain which results in a fine flour. With it are made pastas and noodles or spaghetti lacocinaasiática typical and are battered.
Cornmeal: Like rice flour contains no gluten so it is a perfect meal for coeliacs. You get ground corn grain, and can be found in varying degrees of refinement. It is perfect for thickening sauces and is widely used in South American countries to make bread. The less refined variant is called polenta, and is a type of maize flour which makes the famous Italian polenta.
Soybean Meal: It is high in protein. Desojamolido grain is obtained, and is used in baking. The variety of flour desojadenominada kinako flour, obtained from beans desojatostadas is widely used in Japanese pastries.
Vetch flour This type of flour is used in certain recipes Spanish, being the basis of the porridge Mancha and some battered the south. Obtained vetch grain ground.
There are also otrasharinasderivadas diversaslegumbrescomo milling of chickpea or pea used for very specific cuisines like India.
Types of wheat flour
Deltrigose get different types of meals that serve very different functions depending on what we will give. For example lasharinaspara are very different from the batter and fried pastry used to perform one or pastry. So I would make a short list of distintasharinasdetrigoy their differences.
-White flour: They all use common lasharinasrefinadas general rule for cooking. It consists of eltrigomolido and is free seed and grain covers. Inside we can distinguish two kinds lasharinasblancas as hard and come detrigotierno or function:
Loose Powders: This type of flour, are those commonly used in lacocinapara any stew, thicken a sauce, make a batter, homemade pastries (muffins, cakes, muffins, etc.) and any common use lacocinadiaria.
Flour Power: deharinasson such fundamental pastry and confectionery trade and industry. They are used to make pastries, croissants, roscones of kings and any mass industrial bakery or pastry professional. And fundamentally characterized after mixing becomes an elastic dough easy to handle that rises strongly during baking.
-Whole wheat flour: This flour is darker and consists detrigo nearly all grain (except grain husks).
-Grits: deltrigoduro grinding is and is used for the manufacture of pasta such as macaroni, spaghetti, etc..
-White flour: They all use common lasharinasrefinadas general rule for cooking. It consists of eltrigomolido and is free seed and grain covers. Inside we can distinguish two kinds lasharinasblancas as hard and come detrigotierno or function:
Loose Powders: This type of flour, are those commonly used in lacocinapara any stew, thicken a sauce, make a batter, homemade pastries (muffins, cakes, muffins, etc.) and any common use lacocinadiaria.
Flour Power: deharinasson such fundamental pastry and confectionery trade and industry. They are used to make pastries, croissants, roscones of kings and any mass industrial bakery or pastry professional. And fundamentally characterized after mixing becomes an elastic dough easy to handle that rises strongly during baking.
-Whole wheat flour: This flour is darker and consists detrigo nearly all grain (except grain husks).
-Grits: deltrigoduro grinding is and is used for the manufacture of pasta such as macaroni, spaghetti, etc..
Wheat flour
Wheat flour. The flour obtained deltrigoblando detrigoes a product and is intended for the production of bread, biscuits, pasta, etc., While the flour obtained from durum wheat used for cakes or homemade food.
Previously flour was consumed holistically, ie with all components of wheat, now separates various parts deltrigoy external parts used to make it more refined flour, and white.
The resulting white flour is rich in carbohydrates, but contains no minerals, nivitaminasque found in the bran and wheat germ. That is, the whiter the flour, food has less quality, black bread is the highest quality.
Classified Lasharinasse zero: zero, two zeros, three zeros or four zeros.
The flour 000 is used for bread making, because it contains high amounts of proteins that allows the formation of gluten, and thus an excellent leavening, but without deforming the piece of bread.
Lasharinas0000 are finer and whiter, not as used to make bread, because the bread out of shape, having limited training swallowed, so it is used for cakes, pastries, cakes smoothie.
The flour should be smooth, natural and uniform color, natural flavor, uniform appearance, the composition is more or less like this:
Carbohydrates 74-76% ...................
Proteins ................... 9-11%
Lipids ..................... 1-2%
Water ....................... 11-14%
Minerals ................. 1-2%
Containing vitamins: B1, B2, PP and E.
Previously flour was consumed holistically, ie with all components of wheat, now separates various parts deltrigoy external parts used to make it more refined flour, and white.
The resulting white flour is rich in carbohydrates, but contains no minerals, nivitaminasque found in the bran and wheat germ. That is, the whiter the flour, food has less quality, black bread is the highest quality.
Classified Lasharinasse zero: zero, two zeros, three zeros or four zeros.
The flour 000 is used for bread making, because it contains high amounts of proteins that allows the formation of gluten, and thus an excellent leavening, but without deforming the piece of bread.
Lasharinas0000 are finer and whiter, not as used to make bread, because the bread out of shape, having limited training swallowed, so it is used for cakes, pastries, cakes smoothie.
The flour should be smooth, natural and uniform color, natural flavor, uniform appearance, the composition is more or less like this:
Carbohydrates 74-76% ...................
Proteins ................... 9-11%
Lipids ..................... 1-2%
Water ....................... 11-14%
Minerals ................. 1-2%
Containing vitamins: B1, B2, PP and E.
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