Flour is a pretty obvious baking essential. When you start baking, you’ll very quickly learn you need at least a couple of different types of flour in your pantry. All-purpose flour, bread flour, cake flour, pastry flour, etc..It seems you need at least one kind for all of your favorite desserts. You’ve probably seen multiple varieties of flour on your local grocery store’s shelves. But do you know the differences between those types?
Unless you’re already a baking aficionado-or even if you are -you might not know what goes into each variety. And you might not be sure which type will work in which recipe. Plus, you’re probably not aware that in some cases, you can mix up your own blend instead of heading to the grocery store. To make things simpler, we’ve put together an easy overview of the most commonly found varieties.
• White flour:It is the finely ground endosperm of the wheat kernel.
• All-purpose flour:It is one of the most commonly used types of flour which is white flour milled from hard wheat or a blend of hard and soft wheat. That gives it a middle-of-the-road protein and starch content. It gives the best results for many kinds of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein varies from 8 to 11 percent.
• Bread flour:This bread flour is the best choice for yeasted baking products, such as bread. This flour is a blend of hard, high-protein wheat and has greater gluten strength and protein content than all-purpose flour. Unbleached and in some cases conditioned with ascorbic acid, bread flour is milled primarily for commercial bakers, but is available at most grocery stores. Protein varies from 12 to 14 percent.
• Cake flour:This flour is fine-textured, silky flour milled from soft wheat with low protein content, that gives it an almost silky feel. It is used to make cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. Protein varies from 7 to 9 percent.
• Self-rising flour:This flour also referred to as phosphated flour, it is a blend of all-purpose flour, baking powder and salt. It is commonly used in biscuits and quick breads, but is not recommended for yeast breads. One cup of self-rising flour contains 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. Self-rising can be substituted for all-purpose flour by reducing salt and baking powder according to these proportions. However, you shouldn’t use it in yeast breads. And unless you’re really in a pinch, you shouldn’t use it in place of all-purpose. If you did, you would need to reduce the amount of salt and baking powder in the recipe.
• Pastry flour:This flour is made from soft wheat, which makes it finer than all-purpose flour. It has properties intermediate between those of all-purpose and cake flours and can be used for cookies, cakes, crackers and similar products. It differs from hard wheat flour in that it has a finer texture and lighter consistency. Protein varies from 8 to 9 percent.
• Semolina:This flour is the coarsely ground endosperm of durum, a hard spring wheat with a high-gluten content and golden color. It is hard, granular and resembles sugar. Semolina is usually enriched and is used to make couscous and pasta products such as spaghetti, vermicelli, macaroni and lasagna noodles. Except for some specialty products, breads are seldom made with semolina.
• Durum flour:This flour is finely ground semolina. It is usually enriched and used to make noodles.
• Whole wheat, stone-ground and graham flour:This flour can be used interchangeably; nutrient values differ minimally. Either grinding the whole-wheat kernel or recombining the white flour, germ and bran that have been separated during milling produces them. Their only differences may be in coarseness and protein content. Insoluble fiber content is higher than in white flours.
• Gluten flour:This flour is usually milled from spring wheat and has a high protein (40-45 percent), low-starch content. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread.
• Any recipe calling for all-purpose flour may use ½ whole-wheat flour and ½ all-purpose flour.
• If wanting the product to be 100% whole wheat, substitute 1-cup whole-wheat flour minus 1-tablespoon for every cup of all-purpose or bread flour.
• To create a lighter whole-wheat loaf, add 1-tablespoon gluten flour and 1-tablespoon liquid for each cup of whole-wheat flour.
Zhengzhou Double-lion provides single machines to complete turn-key projects for flour, rice and maize mills; flow diagrams, construction and projects; manufacturing of milling machinery, equipment and computerized systems; site activities that include set-up and management of sites, plant supervision and erection, plant start-up and commissioning; and services such as technical/ technological assistance and after-sale service, mechanical, electrical and electronic maintenance and spare parts service, plant upgrading and expansion.
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