For many people around the world, wheat flour is staple food. It is the primary ingredient in bread products, pastas and many snacks and desserts. Different types of flour have been developed for specific purposes. Both commercial and homemade products can be improved by using the appropriate variety.
All-purpose flours are used in home baking for breads and desserts. They are also a common thickener for soups and stews. The starchy endosperm of the wheat kernel is separated from the oily germ and fibrous bran. It is then milled and sifted. The final product contains a mixture of high and low gluten flours, making it very versatile.
Self-rising flours are ideal for biscuits, pancakes, muffins and quick breads. They can also be used in light batters for deep-fried foods. This refined convenience product is formulated with sodium bicarbonate, an acidifying agent and salt to allow baked goods to rise without the addition of yeast or beaten egg whites.
Bread flours have been developed for foods baked with yeast such as bread loaves, dinner rolls and pizza crust. They contain high levels of gluten. During the kneading process, gluten protein forms a strong, elastic web which traps carbon dioxide produced by fermenting yeast. The gas inside the dough causes it to rise. The resulting bread is light and airy with a firm crust.
Cake flours are used in spongy or delicate baked desserts. They are high in starch and low in gluten. This combination gives cakes a texture that is tender and crumbly rather than tough or chewy. The very fine grain helps to create confectionery that melts in your mouth.
Pastry flours were developed for use in pie crusts, shortbread and crispy cookies. Their medium gluten levels produce a dough that is easy to roll, but remains soft when baked. The result is thin, flaky pastry.
Semolina is ideal for making authentic Italian pasta. Ground from high gluten durum wheat, it forms a tough, stretchy dough that can be thinly rolled and folded into various shapes. Pasta made with semolina dries easily and can be cooked in boiling water without falling apart.
Whole wheat flour is so called because it is milled intact with the endosperm, bran and germ. It is higher in nutrients and fiber than white flour and gives breads a grainy texture and nutty taste. Whole wheat baked goods have a tendency to be heavy or dense because bran inhibits gluten development. They will rise more completely if some white flour is added.
All-purpose flours are used in home baking for breads and desserts. They are also a common thickener for soups and stews. The starchy endosperm of the wheat kernel is separated from the oily germ and fibrous bran. It is then milled and sifted. The final product contains a mixture of high and low gluten flours, making it very versatile.
Self-rising flours are ideal for biscuits, pancakes, muffins and quick breads. They can also be used in light batters for deep-fried foods. This refined convenience product is formulated with sodium bicarbonate, an acidifying agent and salt to allow baked goods to rise without the addition of yeast or beaten egg whites.
Bread flours have been developed for foods baked with yeast such as bread loaves, dinner rolls and pizza crust. They contain high levels of gluten. During the kneading process, gluten protein forms a strong, elastic web which traps carbon dioxide produced by fermenting yeast. The gas inside the dough causes it to rise. The resulting bread is light and airy with a firm crust.
Cake flours are used in spongy or delicate baked desserts. They are high in starch and low in gluten. This combination gives cakes a texture that is tender and crumbly rather than tough or chewy. The very fine grain helps to create confectionery that melts in your mouth.
Pastry flours were developed for use in pie crusts, shortbread and crispy cookies. Their medium gluten levels produce a dough that is easy to roll, but remains soft when baked. The result is thin, flaky pastry.
Semolina is ideal for making authentic Italian pasta. Ground from high gluten durum wheat, it forms a tough, stretchy dough that can be thinly rolled and folded into various shapes. Pasta made with semolina dries easily and can be cooked in boiling water without falling apart.
Whole wheat flour is so called because it is milled intact with the endosperm, bran and germ. It is higher in nutrients and fiber than white flour and gives breads a grainy texture and nutty taste. Whole wheat baked goods have a tendency to be heavy or dense because bran inhibits gluten development. They will rise more completely if some white flour is added.
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Check this site for a review of the benefits and advantages you get when you use Supreme wheat flour, right now. You can also get a list of Supreme flour FAQs over here at http://supremeflour.co.za/bakers-academy/faqs/ today.
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