What does flour do and what are the nutrients of flour?

Flour Flour (wheat flour) is the staple food in most of northern China. There are many varieties of foods made from flour. There are many kinds of tricks and flavors.

Nutritional benefits: Flour is rich in protein, fat, carbohydrates and dietary fiber. Traditional Chinese medicine believes that flour has a sweet and cool taste, and has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

Steamed buns, dumplings, and wontons are all special foods made with flour as the skin supplemented by various fillings. The skin of the bun is soft and elastic, and the taste is delicious; Dumplings contain almost every kind of nutrient that the human body needs; The wonton crust is thin and smooth. The nutritional content of the three varies greatly due to different fillings and cooking methods, but in general, the overall nutritional composition of the three foods is reasonable, and they all belong to the "perfect pyramid food".

The fittest: It can be eaten by the general public. It is especially suitable for picky eaters, with about 100 grams per meal.

Special tip: Refined white flour lacks nutrients such as dietary fiber, and long-term consumption will affect the gastrointestinal function of the human body and cause malnutrition. Patients with weak gastrointestinal function or gastric ulcer and duodenal ulcer, people with functional dyspepsia and frequent diarrhea, and people who are in the recovery period after gastrointestinal surgery.

It is best not to eat or eat less leeks and celery stuffed buns, dumplings, and wontons, because this type of vegetable contains high dietary fiber, which will increase the burden on the gastrointestinal tract.

The flour here refers to wheat flour, that is, the flour that is ground from wheat, so don't get dizzy when you see names like high-gluten wheat flour in the future, yes, it refers to what we usually call flour.

Flour sorting. According to the protein content of flour, we can divide flour into high gluten flour, middle gluten flour, and low gluten flour.

Type: Protein content (%): Uses.

High gluten bread.

All-purpose noodles and dim sum.

Low-gluten dim sum dishes.

From the point of view of grade, we can divide flour into special flour, first grade flour, second grade flour and other grades.

Grade: Protein (%), Minerals (%), Type, Uses.

Premium flour low-gluten flour for snacks.

First-class flour is used for bread.

First-class flour high-gluten flour for French bread.

Second-class flour is used for bread.

When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc. Many people will mistakenly think that "high-gluten flour high-precision flour" when buying flour, look at the above picture, you will understand, "high-precision" means simply high-grade refining, it only indicates the processing technology of wheat, and does not explain the gluten of flour, so "high-grade refined" may be high-gluten flour, may also be low-gluten flour, may be special flour, may also be second-class flour. From this point of view, the term "high refinement" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".

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.

It is used to make the pastry at the back.

A very small part of the restaurant is a snack type. For example, Cantonese shrimp dumplings at the 14th grade of Cantonese cuisine need to use flour.

Love knows no limits.

1. Flour is rich in protein.

The general content is 10%-13%, which is higher than that of rice. However, in wheat protein, the content of lysine, arginine, histidine and methionine, which are essential for the human body, is relatively low. Therefore, when eating pasta, it is necessary to supplement these foods with high nutrient content to achieve the dietary principle of complementary nutrition and ensuring health.

2. Flour is rich in carbohydrates.

This part of the nutrients is mainly found in the endosperm of the wheat grains, which is refined flour. It is the part obtained by removing most of the nutrient-rich surface and germ of the wheat grains.

3. Flour also contains a certain amount of fat.

It is mainly found in the germ part of the wheat grain, followed by the bran, and the endosperm is the least. Most of the fat in wheat grains is unsaturated fatty acids, which are essential fatty acids for the human body, which have the effect of maintaining the normal physiological function of cells, reducing blood viscosity, improving blood circulation, improving brain cell activity and enhancing memory.

Use of flour:

1. Steamed bread and flower rolls should be identified as spontaneous flour and low-gluten flour. Self-rising powder is a type of all-purpose powder with the addition of a leavening agent. To make leavened noodles from self-rising flour, you don't need to add any leavening culture.

In addition, when the dough is mixed with warm water, the fermentation speed is very fast. If you want to steam steamed buns, flower rolls, etc., self-rising flour is the best choice for busy office workers. If you have enough time, fermenting cake flour with yeast is also a good choice.

2. Whole wheat flour for whole wheat steamed bread and bread. Whole wheat flour is wheat that is milled only through the milling process and does not go through the bran removal process, which has a high nutritional value.

Because of the high content of bran, the bread made from 100% whole wheat flour will be smaller in size and rougher in taste, but the wheat is rich in flavor and nutrition, and it also has the effect of controlling blood sugar and lowering cholesterol. Because the gluten of whole wheat flour is not enough, you can add some high-gluten flour to improve the taste.

3. Buns and pies should be made with Fuqiang powder. Fuqiang flour is finer, high gluten content, less impurities, and better taste, suitable for making pasta such as buns and pies. However, the nutritional value of Fuqiang flour is much lower than that of whole wheat flour, so there is a market for fortified Fuqiang flour to add beneficial ingredients such as vitamins and minerals.

4. Choose high-gluten flour and dumpling flour for dumplings and noodles. The gluten content of high-gluten flour is the highest, so the noodles made are the most chewy and less likely to soften when cooked. The dumpling skin made of dumpling powder is tender and smooth, not only does it not take much effort to roll the skin, but also it is not easy to rot when cooking the dumplings, and it is not easy to stick together after coming out of the pot.

5. Choose snowflake powder if you look good. Snow powder is the most delicate and whitest in color, and the steamed steamed buns and dumplings are good in appearance and good in color. However, due to the delicate processing and the loss of nutrients, He Li suggested that an appropriate amount of vegetable juice can be added when kneading the dough to make up for this shortcoming.

6. The most versatile is wheat core flour. Wheat core flour is ground from the endosperm in the center of wheat, which is the highest-precision high-quality flour, and the finished product has a smooth surface and smooth taste. However, it is lower in vitamins, minerals and fiber.

Family pasta such as steamed buns, dumplings, steamed buns, and noodles can be used.

The above content reference: People's Daily Online - Use the right flour to make the pasta delicious.

There are so many uses for flour.

If your hands are burned by boiling water, put your hands in the flour and take them out after 10 minutes, and there are no red marks or blisters on your hands (cold flour is better than room temperature flour).

When cleaning mutton, it is not easy to wash off if the mutton is stained with fluff. Just use a small piece of dough and roll it around on top of the unclean lamb and the fluff will be sticky.

Before frying the fish, sprinkle a little white flour on the fish, when the fish is in the pot, the oil will not splash, and the skin of the fish can be kept unbroken, and the fish meat is crispy.

When frying eggs, sprinkle some flour in the hot oil first, the fried egg yolk is bright and beautiful, and the oil is not easy to splash outside the pan.

When frying onions, sprinkle some dry flour on the chopped onions, the onions are golden in color after frying, the texture is crisp and tender, and the taste is delicious.

Of course, you can make steamed buns or flower rolls, and you can also wrap them on the surface when you fry food, so that the fried things will be more soft and rotten.

Flour can be used for cleaning, and flour can also be used for consumption.

There are too many uses of flour, traditional Chinese delicacies include steamed buns, steamed buns, flower rolls, dumplings, noodles, pancakes, etc., as well as some traditional pastries moon cakes, peach cakes, cakes, etc., and baked ones can be made into bread, cakes, cookies, biscuits, pizzas, egg tarts, etc. Anything as simple as making gnocchi or frying an omelet can be done. Depending on what you usually like to eat, generally speaking, flour is divided into high-gluten flour (between protein content, suitable for making bread toast, etc.), all-purpose flour (protein content is about 10%, suitable for making steamed buns, buns, dumplings, pancakes, noodles, etc.), low-gluten flour (protein content is in, suitable for making cakes, biscuits, pastries, Hong Kong and Guangdong buns, etc.).

The ordinary flour we are talking about generally refers to the all-purpose flour, the kind of steamed buns, if you usually like to eat bread, it is best to use high-gluten flour when doing it, I usually use high-gluten flour is very good, it is easier to get out of the film, and the bread drawing effect is good, and the queen has also used it, which is slightly more expensive. If you want to make a lot of cakes, you can use Meimei low-gluten flour to make a soft taste and a high success rate.

First: clean the tableware, the tableware is difficult to clean is the oil stain, usually everyone cleaning the method should be to use dish soap, but this foam is too rich, to rinse many times to rinse clean, in order to have no residue, but also to wash several more times.

In fact, prepare a bowl of warm water, add a little flour to dissolve into flour water, and brush the tableware with a rag, the flour can wrap the grease and play a role in removing oil quickly, but warm water is also very important, which can melt the grease and then make the flour dissolve faster.

Second: cleaning fruits, for some fruits that may have more pesticide residues, they must be cleaned well before they can be eaten, but some fruits are relatively soft, the skin is thin and can not be scrubbed, but they are worried that they cannot be cleaned without scrubbing, such as grapes and strawberries, they must be careful, in fact, their scrubbing flour can help.

Add an appropriate amount of flour to the basin with water, mix the water into relatively thin flour water, and then put in the fruit and gently dial it to clean, the strength should be lighter, and then take it out after a few more strokes, and then rinse it under the faucet, clean the flour on the surface, and then take it out after soaking it in a basin of water for ten minutes.

1. The efficacy of flour. It has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Wheat is sweet, chaotic and cool, and enters the heart, spleen, and kidney meridians; Nourish the heart, benefit the kidneys, remove heat, quench thirst; It is mainly used for the treatment of irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

2. The role of flour traces. 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.

1. Flour is made by grinding wheat into flour, the texture is very delicate, flour is made of noodles, buns and other flour products are easy to be digested and absorbed after cooking, and eating warm flour products also has the effect of nourishing the stomach. In addition, flour is rich in dietary fiber, which can promote gastrointestinal peristalsis and promote digestion, and the insoluble dietary fiber can also prevent constipation.

2. Edible flour can also improve anemia caused by malnutrition factors, flour contains blood cell proliferation and differentiation of necessary substances, such as protein, lipids, vitamins, key iron, copper, zinc, etc., can promote hematopoietic function, improve the flow of human qi and blood.

3. Flour is made from wheat, which is rich in vegetable protein, and protein is the most important nutrient for maintaining immune function, and it is also the main component of white blood cells and antibodies, so it is common to eat flour to enhance immunity.

4. Flour is very nutritious and is used as a raw material for making staple food in many places in northern China. Flour contains protein, fat, carbohydrates, vitamins, minerals and other nutrients needed by the human body, which can balance nutrient absorption, and eating flour is very helpful for maintaining good health.

1. The efficacy of flour. It has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Wheat is sweet in taste, cool in nature, and enters the heart, spleen, and kidney meridians; Nourish the heart, benefit the kidneys, remove heat, quench thirst; It is mainly used for the treatment of irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

2. The role of flour. 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, and quenching thirst.

1. The efficacy of flour. It has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Wheat is sweet in taste, cool in nature, and enters the heart, spleen, and kidney meridians; Nourish the heart, benefit the kidneys, remove heat and quench thirst; It is mainly used for the treatment of irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

2. The role of flour. 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.