Can wheat flour be used in place of regular flour?

Wheat flour is flour processed from wheat and generally refers to the flour after the bran has been extracted. It is one of the staple foods of residents in northern China, and it is the first batch of products under the management of food production licenses. At the very least, additives such as whitening agents will not be added to the flour grinded by yourself, although the flour milled in this way is not as white as the flour milled by the flour mill, but it tastes good, and the taste is more fragrant and chewy.

<> the noodles bought back from the market will contain some additives more or less, and you don't know that the flour processing process you buy is not hygienic and safe, and if you make flour yourself, you will wash it with water many times, and you can rest assured that you can eat it. Wheat is divided into three layers, the middle near the wheat heart is the most gluten, close to the bran the least gluten, we call it bran noodles here. 100 catties of wheat can only extract about 20 catties of high-gluten flour, and the remaining noodles after extraction become ordinary flour.

In general, we do not extract it.

The same kind of wheat can be made of high-gluten flour, high-gluten flour is also called wheat flour, when grinding flour, after peeling, layer by layer processing, the flour milled out is slightly yellow, and the living flour is more elastic and more chewy, while after the ordinary flour is peeled, there is no deep processing, also called ordinary processing, ordinary flour is whiter, and the toughness is low. There are 4 kinds of proteins in flour: glutenin, glutin, glutin, and glutin, among which glutenin and gluten are insoluble in water and dilute salt solution, but they have a strong affinity for water, and absorb water and swell after encountering water, forming a gluten network structure, which is the main component of gluten.

The flour industry is generally divided into front road flour, middle road flour and back road flour, which refers to the different things extracted in the processing process, resulting in different characteristics of flour, the front road flour extracts more wheat core, and is generally used as a high gluten use, such as ramen, stewed noodles, dumplings, etc., low gluten flour is also called cake flour, because low gluten flour has no strength, and the bread or cake made is very soft, so low gluten flour is usually used to make cakes or biscuits.

Yes, there doesn't seem to be a big difference between the two types of flour, and wheat flour is stronger, so it can be used as a substitute for flour.

No, because the eating effect of these two types of flour is completely different, and the taste of the food produced is completely different, and the scene of use is completely different.

No. The flour processed from wheat is different, and it is divided into low-gluten flour, all-purpose flour, and high-gluten flour. Plain flour can replace wheat flour, while wheat flour cannot.

Wheat flour should not be used as a substitute for flour.

Wheat flour is often referred to as all-purpose flour, and flour is divided into high-gluten, medium-gluten and low-gluten.

Wheat flour, as the name suggests, is a flour made from wheat directly milled, which directly includes the skin of wheat and is milled from the skin of wheat, which is the coarse grain in everyone's mouth, and flour is peeled and milled, which is the fundamental difference between wheat flour and flour, and wheat flour will be rougher than flour because it is not hulled and polished.

The flour will feel a lot more delicate to the touch, under the polishing of the machine, there will be high gluten and low gluten, different types of flour have very different effects, such as low-gluten flour is suitable for cakes and other pastries, and high-gluten flour is what everyone often eats buns, steamed buns and the like.

Distinguish between wheat flour and flour

In fact, if you buy flour and wheat flour, you don't have to worry about this problem, because whether it is a supermarket or a place that specializes in selling this kind of flour, he will have a special description and a professional service staff, just ask.

If you accidentally get rid of the label at home and mix wheat flour and flour, at this time, you only need to pinch one of them with your fingers, rub it with your fingers, if there is a grainy feeling is wheat flour, or very delicate and smooth is flour, their color will be different, the luster of the flour is brighter, compare the two, I believe you will be able to distinguish between wheat flour and flour.

Wheat starch can be used with corn starch.

In lieu of. Generally speaking, corn starch, wheat starch, potato starch, and tapioca starch can be substituted for each other.

Wheat starch is extracted from wheat, and in the past, the fermentation method was used, that is, the wheat was soaked in water, ground and then fermented with acid, so that the cells surrounding the starch granules were dissolved and the starch was easy to separate. After all, wheat starch is a refined grain, and it is mainly used as a thickener in food.

Gelling agents, binders, or stabilizers, etc., and some use them to make starch sugar (a kind of edible sugar, but more than sucrose.

Health) is not widely used in industry.

Wheat flour can be used as flour, wheat flour is actually the flour directly ground from the whole wheat, and flour is the flour made by peeling the wheat and grinding, as well as high-gluten flour.

All-purpose flour, low-gluten flour.

In fact, they are all made from wheat, so wheat flour can be used as flour at all.

In fact, wheat flour and flour can be said to be two names of the same thing, and in China's regulations, there is only the "National Quality Standard for Wheat Flour", but in fact, the "National Standard for Flour" is often said in life. In short, you don't need to worry too much about the difference between these two things, if you have to say it, it is because wheat flour has its outer skin, so it belongs to coarse grains.

And flour is not a category of things.

Flour is more tender, softer, and has high adhesion, which can be used to make bread, cakes, and some pastries, and wheat flour is relatively coarse, not as tender as flour, and the adhesion is not high, so it can only be used to make pastries, such as cakes and pumpkin pies.

Wheat flour is made from the wheat and the outer layer of the skin together and ground together, and the flour is the flour that the wheat has peeled off and grinded. The difference between them is that there is a skin grinding and a skinless grinding, and there is no difference between this one and the others. Wheat flour is suitable for wrapping buns, spreading pancakes, and pan-fried buns.

Flour is suitable for making dumplings, cakes, and bread.

Wheat flour is the powder of wheat husked and flour is the powder of wheat husked and milled. Wheat flour is coarse, but it has a high nutritional value, and can be used to make noodles and steamed buns. Flour is relatively fine and can be used to make cakes, dumplings, cakes, etc.

Wheat flour is made with a shell, and flour is made by removing the husk, flour is very versatile, dumplings, buns, all pasta can basically be made with flour, and wheat flour is a coarse grain, which can be used to make whole wheat bread and other foods, which are very suitable for diabetics.