Questions about flour, knowledge about flour

The protein content of high-gluten flour is greater than 12%, which is used in steamed buns, bread, pizza, etc.

Low gluten protein content 7-9%, used in cakes, biscuits.

In the case of ordinary flour, it generally refers to all-purpose flour.

The composition of flour is: starch + protein + minerals, etc.

Starch is pure starch and has no protein.

The flour in the supermarket small package is clearly written, such as: high gluten flour, low gluten flour, bread flour (high gluten), steamed bread flour (high gluten), cake flour (low gluten), dumpling flour, and so on.

Generally, the first dumpling flour in the supermarket is high-gluten flour, Fuqiang flour belongs to medium gluten, and whole wheat flour belongs to low-gluten flour. I make my own chiffon cake at home, which is generally added with whole wheat flour + cornstarch (according to 3:1) and has never failed.

Hehe, you can try. Dumpling powder is used for dumplings, steamed buns, and the like. It's OK to use whole wheat flour directly to make cold skin and the like (except that the color is not as white as the one you bought outside, and the taste is not inferior at all).

I'm crazy about cooking because the health and hygiene I make are delicious

High and low gluten flour can generally be bought at Wal-Mart, and there is also a kind of push that is online shopping in the same city, and you can buy it in a store in the same city;

It is impossible to buy, so you can only use dumpling flour instead, and low-gluten flour can be blended in a 4:1 ratio of ordinary flour and cornstarch.

It's not a grade, it's a tendon.

The difference is in the gluten content, which is the protein content. The protein of high gluten flour is more than 12%, the protein of medium gluten flour is 8 10%, and the protein of low gluten flour is less than 8%.

Bread flour is high-gluten flour and can be substituted. At the same time, high gluten and medium gluten are mixed with some wheat starch, which can reduce the protein content and replace the use of low gluten flour.

Originally, the flour did not have a wheat flavor, and if you want a stronger flavor, you can use whole wheat flour, but it is rarely sold.

1. Flour can be divided into high-gluten flour, low-gluten flour and medium-gluten flour according to protein content.

2. Flour is divided into special according to the content of gluten and minerals.

First, special. 2. Standard powder, ordinary powder, etc.

3. Flour is divided into general flour and special flour according to its use.

Durum wheat is used to produce high-gluten flour, soft wheat is used to produce low-gluten flour, and all-purpose flour is generally taken from the endosperm part of the wheat kernel.

Flour with a protein content of less than 8 is called low-gluten flour; Kitchen application of low-gluten flour: its characteristics are low gluten, weak ductility and weak elasticity, suitable for pastries, biscuits and other pasta.

Flour with a protein content of 9 12 is called all-purpose flour; Kitchen application of all-purpose flour: its characteristics are medium gluten, ductility and elasticity have their own strengths, and the general family pasta can be competent.

Flour with a protein content of more than 13 is called high-gluten flour; Kitchen application of high-gluten flour: its characteristics are high gluten, ductility and elasticity, suitable for bread, noodles, steamed bread with good taste, etc.

Special Flour (Special First Class Powder): Gluten (wet) content

Special second flour (special second grade powder): gluten (wet) content

Standard powder: gluten (wet) content

Plain powder: gluten (wet) content

Special Flour: It can be used to make most Chinese pastries such as steamed buns, pancakes, flower rolls, steamed buns, dumplings, etc. If it is a high-gluten special powder, it can be used to make ramen, noodles, bread, etc.

Special flour: Extra flour is usually made from a mixture of high-quality durum wheat and ordinary wheat, and the application in the kitchen is basically the same as that of special flour. It's just a slight difference in taste, and if you make bread, it's slightly worse than a powder.

Standard flour: The difference between standard flour and the above two types of flour is that in addition to the difference in gluten content, it is important that the content of minerals and vitamins is higher than that of the above two. You can use it to make most Chinese pastries. The gluten level of noodles made from it is slightly inferior to that of flour with a high gluten content.

Regular powder: Lowest gluten content, but most minerals and vitamins are retained. A variety of pasta dishes can also be made, but the texture and color of the finished product are different from other flours.

Flour is a kind of wheat ground into flour and made of ingredients, containing protein, sugar and other nutrients, is a common staple food in northern China, we can make it into cakes, buns, steamed buns, dumplings, fritters and other things to eat.

Flour can generally be divided into high-gluten flour, all-purpose flour, low-gluten flour, they are distinguished according to the protein content inside the flour, usually the protein content is about high-gluten flour, about 11% is all-purpose flour, and the following is low-gluten flour.

The use of different types of flour is also very different, high-gluten flour is generally used to make chewy, elastic food, such as bread, noodles, all-purpose flour is mainly used to make steamed buns, steamed buns, fritters and other Chinese pastries, low-gluten flour is used to make cakes.

Flour is a flour-like substance made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is the staple food in most areas of the Central and Northern Regions, and there are many kinds of food products made from flour, full of patterns, and different flavors.

When we say "flour", we often refer to wheat flour, that is, flour made from wheat, and names like "high-gluten wheat flour" refer to what we usually call flour. According to its performance and use, wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour), and nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.); According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.; According to the strength of gluten, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

High Cake Flour: All-purpose Flour: Low Cake Flour.

Whole wheat flour: It is made by grinding the wheat husk with rice bran and germ bone endosperm, and is commonly used to make whole wheat bread, steamed bread and biscuits.

Corn starch: referred to as corn flour, is maize starch, can be used as a thickening and thickening material, has the ability to jelly, after adding water to open, when heated to 65 degrees, it can produce gelling effect, mostly used for pie filling, pudding filling. You can also add it to the recipe of the cake to reduce the gluten of the flour appropriately.

Corn grains: It is made of maize milled into fine grains, which are used in bakery products to make corn flour bread and multigrain bread, and can also be sprinkled on the baking tray when making pizza and French bread, as a reshaping dough to increase the taste.

Lantern Festival Powder: After the soaked glutinous rice is ground into rice milk with water, it is then dried into powder, which is extremely fine. It is mostly used to make soup yuan, lantern festival, snow skin moon cakes, etc.

Cheng flour: wheat starch, gluten-free, used to make shrimp dumpling skin, crystal dumplings, etc. (also known as crystal powder).

Cake powder: also known as phoenix flour, after the round glutinous rice is soaked in water, it is fried, and then ground into powder, because it is cooked powder, so it should be refrigerated so that it will not produce an oily smell, and it is mostly used to make wife cakes.

Kudzu powder: After the kudzu root is ground into powder, it is dehydrated and dried, which is a starch jelly raw material, often used to make Japanese-style cold spots, with a smooth and glutinous taste and moderate softness and hardness.

Oatmeal: Usually refers to oatmeal, which is used in bakery products to make multigrain breads and small cakes, etc.

Rye flour: It is made from rye, because its protein composition is different from wheat, it does not contain gluten, and most of it is mixed with 60%-70% other flours, otherwise the bread texture will be too firm, heavy, and the taste is not good.

Wheat germ: The germ part is separated from the body during the grinding process of wheat, which is used to make germ bread, which is rich in nutritional value, especially for children and the elderly.

Bran: It is the outermost skin of wheat, which is mostly used as feed, but can also be mixed with high-gluten white flour to make high-fiber bran bread.

What is Flour? Flour is a powdery substance made from wheat and is one of the most common food ingredients. The main components of flour are starch, protein, fat, etc., which can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour according to the amount of protein content.

Flour (wheat flour) is a staple food in most parts of northern China, which can be made into steamed buns, buns, bread and other foods. When we say "flour", we often refer to wheat flour, that is, flour made from wheat, and names like "high-gluten wheat flour" refer to what we usually call flour.

Flour is a kind of flour made from wheat, which is divided into high-gluten, medium-gluten, low-gluten and gluten-free flour according to the amount of protein contained in the flour.

Flour is the flour from which wheat is milled, and it is flour. Used to make pasta.

1. Gluten flour, also known as gluten, also known as active wheat, is a wheat protein product with high viscoelasticity after separating and removing the non-protein components of wheat or wheat flour, and is a powdered product made by separating, extracting and drying the protein in wheat flour.

2. It is a nutritious active protein composed of a variety of amino acids, with strong water absorption, viscoelasticity, adhesion thermocoagulability and liposuction, and has unique physical properties such as light and mellow taste and cereal taste. It is suitable for all kinds of instant noodles, bread, fish products, vegetarian dishes, aquaculture, pet feed basic raw materials.

How does flour ferment quickly? Detailed socks and face skills, you can learn it by watching it once.

Presumably, everyone will have a soft spot for steamed bread, as the most common nutritious breakfast breakfast, many people are from snacks to big, especially the steamed bread that the wheat fragrance is also a little sweet will not be forgotten. The production method of steamed bread is actually not difficult, there is no certain method, but if you want to make a big, white and soft and elastic steamed bread, then you can pay attention to it, today I will share with you how to quickly ferment steamed steamed bread and steamed bun flour? Teach you how to mix the dough at home, knead the dough, and make the dough, and explain the method in detail, you can learn it by watching it once, and you can fill a large pot in a maximum of an hour.

Ingredients: plain flour, warm water, yeast powder, water.

Specific methods:1First pour ordinary flour into the basin, add yeast powder to the bowl of warm water and stir to dissolve, add 3-5g of yeast powder to an average of one pound of flour, and then pour the stirred yeast water into the basin to make noodles, stir by hand while pouring, stir well and then pour a small amount of warm water into the basin to mix the noodles, add 270g-280g of water to a pound of flour, because the water absorption of flour is different in various places, you can adjust it appropriately according to the actual situation, add a small amount of water, stir by hand, and remember not to pour water into it at one time when mixing noodles, Otherwise, the dough will be uneven, and every time you pour water, pour it into the place where the flour is dry.

2.When there is no dry flour in the basin, when it is stirred into this kind of dough flocculent, knead them all together and knead them into a large dough, because there are more noodles today, you can use your fist to carry it in it, so that the dough is more and more evenly kneaded.

3.Once the dough is kneaded, cover it and place it in a warm place to allow it to rise to twice its original size.

4.If the fermentation is slow, you can boil a pot of hot water, the temperature is controlled at about 60-70 degrees, and directly put the pot in the hot water pot to cover it and let it ferment, so that the dough will rise in a maximum of an hour.

5.This dough is very good, are about to put the lid up, now look at the dough after fermentation, the dough is good, the dough, all of it is honeycomb, whether it is steamed steamed bread or steamed buns, the noodles must be fermented well, otherwise the steamed steamed buns or buns are not white or soft, friends who like it can try it themselves.

Answer: The flour is not good: one. If it is not sent before the key, it is necessary to add fermented mother powder. Two. If the hair is outdated and feels sour, you should add some sour powder (just sodium bicarbonate Liang Liang slag to relieve acidity.

Dear, I'm glad to have your question, flour quality refers to the physical, chemical, microbial and other aspects of the nature and characteristics of flour, such as flour protein content, gluten quality, color, odor, impurities, moisture content, acid zone, pH value, ash content, peroxide value, microorganisms, etc. The quality of flour directly affects the taste, storage period, safety and nutritional value of Shizhaoxing silver. I hope mine is helpful to you and I wish you a happy life!