2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Wheat flour is used by housewives to make various pastries. When you come to the store, you see the highest grades of flour products on the shelves. But nevertheless there are several of them:
- extra;
- supreme;
- grain;
- first;
- second;
- wallpaper.
The density of flour depends on the type of grinding and the type of grain, which cannot but affect the baking properties of flour products. Flour from wheat is produced many times in larger volumes than from other cereals. This is due to the fact that its taste and nutritional value are higher than, for example, rye. Therefore, it will be interesting for housewives to know what density wheat flour has.
Wheat flour
Physical and chemical characteristics that affect the taste and baking properties of future products depend on the grinding of wheat grains. For example, the varieties of wheat varieties (hard and soft) determine which product will be the output. So, soft varieties are used for baking almost any level of complexity, and hard varieties are used for pasta.
The higher the quality of grinding, the less usefulsubstances, and the bulk density of such a product becomes higher. So, the lower grades contain a lot of B vitamins, while the higher ones are almost absent.
Flour density ranges from 540 to 700 kg/m3. It is determined by the particle size of the grains, which is a consequence of the grinding, and hence the density. This also determines the amount of dough that can be obtained when kneading flour, depending on its type and grade, as well as the softness of future baking.
A type of wheat flour
Extra grade flour has the smallest proportion of mineral impurities, ash. Therefore, it is used for making bread, bakery and confectionery.
The premium flour is not so crushed, but it also has a fairly fine grinding. The porosity of products made from such flour is higher, therefore shortbread, puff and yeast dough are obtained from it. The finer the grind, the higher the density of the flour.
Krupchatka contains almost no bran (ash content), is rich in gluten and has a larger particle size, unlike the premium grade. It has poor porosity, and flour products from it quickly become stale. Therefore, it is used for rich yeast dough, where a lot of sugar and fat are needed, for example, for Easter cakes, muffins and much more.
First grade flour has a larger grain size than semolina. Indicators of gluten, protein, starch are higher than those of previous varieties. Pancakes, pies, pancakes, noodles and other inedible pastries are prepared from this variety. Products stale much more slowly and keep longerpalatability.
Second grade flour has even better performance in all characteristics. It is rarely used, but flour products from it are tasty, and their texture is soft and porous. This variety is mainly used for white bread and other non-rich products (with the exception of gingerbread and cookies).
In closing
Now we know that depending on the grinding of cereals, we can get different physical and chemical characteristics of future flour products. And the density of flour is not the last criterion for obtaining the desired quality of baking and its taste. With the necessary knowledge, we can achieve excellent results in the culinary business.
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