Flour and wheat – Types and Processes With How To Make Things – Homemade things with how you can make them on the go with the following practical on this page…
Flour and wheat – Types and Processes
What is flour? Flour can simply be defined as a powder made by grinding raw grains or roots and used to make many types of different foods. … Rye flour is a constituent of only bread in central Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).
- What is flour made out of?
- Flour is made out of wheat.
What is wheat?
Wheat is an ingredient used in many foods, flour is a fine powder made from cereal grain or other starchy food sources. It is most commonly made from wheat, but also corn, rye, barley, and rice, amongst many other kinds of grass and even non-grain plants etc.
What exactly is flour?
Flour is dough made from wheat flour is particularly well suite to baking bread because it contains a very large amount of gluten, it’s a substance compose of strong, elastic proteins. The gluten forms a network throughout the dough, trapping the gases which are form by yeast, baking powder, or other leavening agents.
Types of flour
We have many types of flour they are these:
Flours from “soft” wheat have less protein and less elastic quality, so they are better for delicate pastries and cakes.
100% whole-wheat flour.
White whole-wheat flour.
Cake or pastry flour.
FLOUR: TYPES OF FLOUR AND THEIR USES
1)All-purpose flour. Simply mean a refined blend of high-gluten hard wheat and low-gluten soft wheat. And it’s filled with only the endosperm— not bran or germ. used for baking, thickening and breading. usually sold pre-sift. Some fortified with calcium and vitamins A or D.
2)100% whole-wheat flour. can be already made from hull red wheat grain (wheatberries). which provides us with more fiber and other nutrients. Used in place of all-purpose flour. Makes a heavier bread; in baked goods, often mixed with all-purpose flour for a lighter texture and better rising.these simply has a shorter shelf-life than the main known all-purpose flour.
3)White whole-wheat flour. Made from hulled white spring wheat. Use instead of regular whole-wheat flour in baked goods for a milder taste and a light color.
4) Self-rising flour.
All-purpose flour with added salt and baking soda. Convenience product not generally used for yeast bread. Leavening action of baking soda can diminish if stored too long in the storage place.
5) Cake or pastry flour. Is the process that the Fine-textured refined flour made from soft wheat. High in starch. Used for tender cakes and pastries.
6) Bread flour.
Can define as the refined flour made from hard wheat and a small amount of barley flour. Very high gluten content. Used for bread making.
7) Gluten flour. Refined flour made from hard wheat with most starch removed. Significantly higher protein (gluten) content than all-purpose flour. Increases strength and the rising power of dough. Blend with lower-gluten flours for bread and so on.
8) Semolina flour.
This is generally coarsely-mill, it refine more hard durum wheat flour. Used for pasta, couscous, gnocchi, and puddings. High in gluten. Coarsely-milled other wheat varietals or grains also may be semolina, such as corn semolina (grits) and rice semolina.
Benefits of Flour & wheat
- High in nutrients and fiber.
- Lower your risk of heart disease.
- Lower your risk of stroke.
- Reduce your risk of obesity.
- Lower your risk of type 2 diabetes.
- Support healthy digestion.
- Reduce chronic inflammation.
Nutritional Value of Wheat
In 100g of wheat, there are 339 calories. The total fat present in wheat is 2.5g out of which there is 0.5g of saturated fat, 1g of polyunsaturated fat, and 0.3g of monounsaturated fat. It has 0mg of cholesterol. Wheat has 2mg of sodium and 431 mg of potassium. The total carbohydrate content of 100g of wheat is 71g. It has 14g of protein with 3% of the recommended daily dose of calcium, 19% of iron, 20% of vitamin B-6, and 36% of magnesium. However, it has 0% of vitamin A, C, D, and B-12.