What kind of flour is wheat flour? Is wheat flour flour?

Wheat flour. Flour processed from wheat generally refers to the extraction of bran.

after the flour. It is one of the staple foods of the residents of northern China, and it is the food production license implemented by the state.

The first batch of products to be managed.

Wheat flour contains proteins, starches, fats, vitamins, and inorganic salts.

Wait. The protein content in wheat flour is higher than that of other cereal products, generally more than 11%, and as high as 15%-20%, which is composed of gliadin and glutenin, which can be kneaded into a viscoelastic gluten after absorbing water, so wheat flour can be made into food with unique quality and flavor. Carbohydrates in wheat flour.

The content is more than 70%, mainly composed of starch, cellulose and other sugars, which is the main energy of the human body**.

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What is the difference between flour being processed from wheat and wheat flour being processed from wheat?

What is the difference between wheat flour and flour?

The difference between wheat flour and flour is whether or not the bran and embryo are removed before grinding. Wheat is composed of wheat bran, germ, and endosperm, and wheat bran is the hard part of the outer layer of wheat, which is generally removed by grinding white flour. When we say "flour", we often refer to the powder formed by the peeling and grinding of wheat.

Wheat hulling is mainly to remove the bran and embryo, and the remaining endosperm is ground into flour.

Wheat flour is a flour directly ground from wheat, with the outer skin and middle part of wheat, which is coarse grain, also called whole wheat flour, whole wheat flour is a flour containing all the components of wheat, the bran is less (or not at all), and the embryo, endosperm and bran are mixed together to grind into a powder. The little brown flakes that you see when you buy whole wheat flour are wheat bran. Whole wheat flour better retains many of the nutrients and active components in wheat.

Classification of flour.

1. Extra high-gluten flour.

Extra gluten flour contains more than 14% protein, which is the highest content of all flours, so it is a more ordinary flour regardless of gluten and viscosity. It is perfect for chewy pasta such as fried dough sticks, macaroni noodles, and gluten. Extra high-gluten flour can be found at ** fresh egg noodle shops.

2. High-gluten flour.

High-gluten flour contains about about about a lot of protein, with a large gluten and strong stickiness, which is more suitable for making bread, pie crust, muffins, dumpling wrappers, noodles and other pasta snacks with a little knife.

3. All-purpose flour.

All-purpose flour contains about about 10 protein, and the content is moderate, so the gluten and viscosity are more balanced, and it is the most widely applicable type of flour, suitable for making steamed buns, steamed buns, baked cakes, sesame balls and other pasta snacks that are soft and a little strong.

4. Low-gluten flour.

Low-gluten flour contains about about 100 protein, and since the content is the lowest of all flours, it is most suitable for making all kinds of cakes, chiffon cakes, laughing dates, pot cakes and other soft and fluffy cakes, snacks and all kinds of biscuits, regardless of the gluten and viscosity.

The role of wheat.

Compendium of Materia Medica: Chen decoction drinks, stop sweating. "Compendium of Materia Medica": wheat flour, replenish the skin of the real person, thick stomach and strong strength.

Wheat is not only a nutritious food for people, but also a medicine for human diseases. "Materia Medica" summarizes its functions into four types: nourishing the heart, benefiting the kidneys, and blood, and strengthening the spleen. The "Compendium of Medical Forestry" also summarizes its four major uses: removing annoyance, stopping bleeding, facilitating urination, and moistening the lungs.

Wheat is suitable for insomnia, dreams, palpitations, yawning, joy and sadness and crying, and is known as women's dirty (hysteria) in ancient times; People suffering from beriberi and peripheral neuritis should eat wheat; People who are weak and sweat from night sweats should eat floating wheat; It is also suitable for women to eat when they are breastfeeding. Eating whole wheat can reduce the amount of estrogen in the blood circulation, so as to achieve the purpose of preventing and treating breast cancer; For menopausal women, consuming unrefined wheat can also alleviate menopausal syndrome.

There is low-gluten wheat flour in wheat flour, which is low-gluten flour. In the "National Quality Standards for Wheat Flour", it is divided as follows:

This standard is divided into three categories according to the gluten strength and food processing adaptability of wheat flour:

Strong gluten wheat flour: mainly used as a raw material for various types of bread and other food raw materials that require strong gluten.

All-purpose wheat flour: mainly used for all kinds of steamed bread, noodles, pastries, dumplings, steamed bread, fried noodles, etc.

Weak gluten wheat flour: mainly used as an ingredient in cakes and biscuits.

Ordinary wheat flour: Considering that some special products cannot be classified according to strong, medium and weak gluten wheat flour, therefore, they are uniformly classified into ordinary wheat flour, and this type of wheat flour only stipulates that its conventional indicators do not involve the strength of wheat flour.

Wheat flour refers to flour made from wheat, which is commonly used ordinary flour. Wheat flour has different gluten levels and different uses in life, and can be divided into high-gluten flour, all-purpose flour, and low-gluten flour according to the protein content. High-gluten flour is full of gluten and is suitable for chewy bread.

Wheat flour is, of course, flour made from wheat. Wheat is one of the three major cereals, almost all of which are eaten, and only about one-sixth is used as feed. The Lianghe River Basin is the first region in the world to cultivate wheat, and China is one of the earliest countries in the world to grow wheat.

Flour refers to wheat flour, that is, flour that is ground from wheat. According to the amount of protein content in flour, flour can be divided into high-gluten flour, medium-gluten flour, and low-gluten flour. From the point of view of grade, we can divide flour into special flour, first grade flour, second grade flour and other grades.

Premium flour Low-gluten flour is mainly used for snacks. First-class flour High-gluten flour is mainly used for bread. First-class flour is used for steaming steamed buns or wrapping dumplings.

Second-class flour is used for steamed steamed buns or noodles with ordinary flour. Standard flour is produced under the condition that the quality of flour is not high, and can basically meet the production needs of steamed bread, noodles and other flour products.

Fortified flour and special flour are called special flour by adding an appropriate amount of additives to the flour and matching the flour to make it a special purpose flour.

Wheat flour refers to the flour made from wheat, but wheat flour can also be divided into: high-gluten flour, all-purpose flour and low-gluten flour. The amount of wet gluten contained in the noodles varies depending on the protein.

Wheat flour is the basic ingredient for pastry making. It is made from wheat grains. The chemical composition of wheat flour varies greatly depending on the type of wheat, the place of origin, the climate and the milling method.

The most abundant component of wheat flour is starch, which accounts for about 75% of the weight of wheat flour, and protein accounts for about 9% and 13% of the weight of wheat flour, of which gluten protein is the main component. In addition, wheat flour also contains small amounts of lipids, vitamins and minerals. Vitamins and minerals are relatively concentrated in the germ of the wheat kernel.

and aleurone layers.

Wheat flour is not flour, there is a difference between the two:

The production process is different: wheat flour is directly made of wheat without hulling, and the texture is relatively rough, while flour needs to be shelled first, and then polished, with a delicate and smooth texture;

Different uses, wheat flour belongs to the grain shell, which belongs to coarse grains, which can promote human digestion, while flour belongs to fine grains, which are divided into three kinds of high, medium and low gluten flours, which are suitable for making bread, noodles, cakes, etc.

As the name suggests, it is flour made from wheat, and the ordinary flour we usually use to steam steamed buns is also ground from wheat.

Wheat flour is the kind of flour that is commonly used, it is divided into low-gluten flour and high-gluten flour, and some low-gluten or high-gluten flour are different from their gold-containing quantum. I think it's okay.

Wheat flour is flour made from wheat milling.

Wheat flour: Flour processed from wheat.

Wheat flour is not hulled, it is directly ground from wheat, and the texture is rougher, while flour needs to be shelled first, and then polished, with a delicate and smooth texture.

In fact, wheat flour is flour, wheat flour is strictly a national standard name, and flour is a colloquial name. Flour is made from wheat as raw material, which needs to go through the steps of wheat grain impurity, cleaning, and milling. Regular manufacturers are basically wheat-based, some may be pure wheat without any additives, and some may add a small amount of amylase, improvers, etc., all of which are allowed by national regulations.

From the perspective of use, the flour industry is mainly divided into Chinese uses, such as steamed buns, dumplings, flour, etc., and Western baking, such as bread, cake, flour, etc. Chinese noodles are still the main food in China as a whole, especially in the north, which represents high-end brands such as Hetao and Guchuan, and popular ones such as Wudeli, Jinshahe, Xiangxue and so on. There are also many Western-style bakeries on the streets, but home baking has also become popular in recent years.

This kind of flour is more representative like golden bread flour, Meimei low gluten flour, queen high gluten flour, Xinliang cake flour and so on.

The flour we usually talk about refers to wheat flour, the flour of corn milling is called cornmeal, the flour of rice processing is called rice flour, and others such as mung beans and buckwheat are all called by plant names and flour.

Yes, wheat flour is flour!

Is wheat flour flour definitely wheat flour flour flour.

It is the flour made from wheat, and the flour used to be wheat flour is wheat flour.

Summary. Hello kiss I'm happy to answer for you Inquire for you Flour, also known as wheat flour, is a powder made of wheat after grinding and processing, which is one of the common food raw materials and one of the staple food raw materials in most parts of northern China. [1] According to the processing accuracy and different uses, it is divided into two categories: grade powder and special powder; [2] According to the protein content, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

3] Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. [

Hello kiss I'm happy to answer for you Inquire for you Flour, also known as wheat flour, is a powder made of wheat after grinding and processing, which is one of the common food raw materials and one of the staple food raw materials in most parts of northern China. [1] According to the processing accuracy and different uses, it is divided into two categories: grade powder and special powder; [2] According to the protein content, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour. [3] Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has the effect of nourishing hail and stimulating the heart and kidneys, strengthening the spleen and intestines, and quenching thirst from heat and lead.

Flour should be stored in a ventilated and humid place, and the temperature should be 18 -24 to keep the environment clean and reduce the breeding of pests and microorganisms. [2] There are many ways to eat flour, which can be made into bread, plain toast, walnut Youbo banana bread, steamed bread, noodles, etc., among which the bread is made by kneading and fermenting flour, water, dry yeast and sugar in a bread bucket, rolling the dough into a long-shaped dough, and then fermenting again and baking it. The method of steamed bread is to put flour, yeast and water into the kitchen machine, knead it into a dough, and after fermentation, knead it into a smooth dough, and put it on the cage drawer to steam.

Summary. Wheat flour is flour.

Wheat flour is flour.

Wheat flour is flour processed from wheat, which generally refers to the flour after the bran is extracted. It is one of the staple foods of residents in northern China, and it is the first batch of orange spring certificate products that the state implements the management of food stall production license.

The carbohydrate content in wheat flour is more than 70%, mainly composed of starch, cellulose and other sugars, which is the main source of human energy.