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

Wheat flour is flour.

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. 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-enhancing flour and iron-rich flour) according to its performance and use.

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.

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

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

Wheat flour is a low-gluten flour.

In the "National Quality Standard for Wheat Flour", it is divided as follows: this standard is divided into three categories according to the strength of wheat flour and the adaptability of food processing: strong gluten wheat flour: mainly used as raw materials 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.

Considering that some special products cannot be classified according to strong, medium and weak gluten wheat flour, ordinary wheat flour is uniformly included in ordinary wheat flour, and this kind of wheat flour only stipulates that its conventional indicators do not involve the strength of wheat flour.

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.

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.

A basic introduction to wheat flour.

After wheat is milled and processed, it becomes flour, also known as wheat flour. Flour is divided into two categories: grade flour and special flour according to different processing accuracy and use:

Grade powder: according to different processing accuracy, it can be divided into three categories: special powder, standard powder and ordinary powder;

Special flour: special flour is flour made by grinding special varieties of wheat; Or according to the needs of the purpose of use, on the basis of the grade powder, add edible whitening agent, edible leavening agent, edible flavor and other ingredients, and mix evenly to make flour. The types of special flour are diverse, the formula is accurate, and the quality is stable, which provides good raw materials for improving labor efficiency and making good quality flour products.

Steamed buns, dumplings, and wontons are all specialty foods made with flour as the skin and 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".

However, 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.

Efficacy and role of wheat flour.

It has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

Nutritional value of wheat flour.

The nutrients contained in flour are mainly starch, followed by proteins, fats, vitamins, minerals, etc.

Wheat flour shopping.

White, shiny, no peculiar smell; No sand teeth.

Storage of wheat flour.

The quality of the flour that has been stored for a longer time is better than that of the freshly ground flour, and there is a saying among the folk that "wheat eats old, and rice eats new".

How to eat wheat flour.

Wheat flour can also be made into fried noodles, fried or steamed, suitable for the elderly and children. Mix with boiling water when eating.

Stir-fried flour with some green onions, garlic sprouts, coriander and salt, to make bun filling, is also delicious.

Hello, wheat flour is not all flour, wheat flour and flour are different. When we say "flour", we often mean wheat flour, that is, flour made from wheat milling. Wheat flour is a kind of flour made from wheat Boshan, which is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, rich flour), and nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.) according to its performance and the use of base flour; According to the accuracy of the field, 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 and medium-gluten.

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. In fact, wheat flour is flour, and flour is a powder made from wheat grinding, so it can be said that flour is wheat flour. The grade of flour is divided according to the fineness of its processing, the closer to the middle part of the wheat core, the higher the grade of flour grinded, and the higher it is.

In fact, wheat flour is flour, and flour is a powder formed by grinding wheat and making a round skin, so it can be said that flour is branch wheat flour. The grade of flour is divided according to the fineness of its processing, the closer to the middle part of the wheat core, the higher the grade of flour grinded, and the higher it is.

The raw material of flour trouser trembling is wheat, which is processed into flour after grinding, also known as wheat flour, due to the different protein content, so high, medium and low gluten are used to replace wax Chunru, and the food made is different, and the gluten of the flour is also different.