What affects the density of flour?
Wheat flour is used by housewives forcooking different bakes. When you come to the store, on the shelves you see the highest varieties of flour products. But nevertheless, there are several of them:
- extra;
- higher;
- krupchatka;
- first;
- second;
- wallpaper.
From the variety of grinding and the type of grain depends anddensity of flour, which can not but affect the baking properties of flour products. Flour from wheat is produced several times in large volumes, than from other cereal crops. This is due to the fact that the taste and nutritional value of it is higher than, for example, in rye. Therefore, the landlady will be interested in knowing how much wheat flour has.
Wheat flour
From the grinding of wheat grains dependphysical and chemical characteristics affecting the taste and baking properties of future products. For example, varieties of wheat varieties (hard and soft) determine which product will be produced at the outlet. So, from soft varieties baking almost any level of complexity, and from solid - pasta.
The higher the quality of the grind, the less in flouruseful substances remain, and the bulk density of such a product becomes higher. Thus, in the lower grades there are a lot of B vitamins, while in the higher grades they are almost absent.
The density of flour is kept in the range from 540 to 700 kg / m3. It is determined by the particle size of the grains, whichis a consequence of grinding, and hence of density. This determines the volume of the test, which can be obtained by mixing flour, depending on its type and grade, as well as the softness of future baking.
Variety of wheat flour
Extra grade flour has the least amount of mineral impurities, ashes. Therefore, it is used for cooking bread, bakery and confectionery.
High grade flour is not crushed, but hasalso sufficiently fine grinding. The porosity of products from such a flour is higher, so it produces sand, puff and yeast dough. The less grinding, the higher the density of flour.
Krupchatka almost does not contain bran (ash),It is rich in gluten and has a larger particle size, in contrast to the higher grade. Has a poor porosity, and flour products from it quickly become stale. Therefore, it is used for yeast dough, where you need a lot of sugar and fat, for example, for cakes, muffins and much more.
Flour of the first grade has a large sizeparticles of grains, than krupchatka. The indicators of gluten, protein, starch are higher than those of the previous varieties. From this kind of cooked pancakes, pies, pancakes, noodles and other uncomfortable pastries. Products stale much slower and last longer taste.
Flour of the second grade has even greater indicatorsby all characteristics. It is used rarely, but flour products from it turn out delicious, and the texture of them - soft and porous. Mostly this variety is used for white bread and other unskilled products (except gingerbread and cookies).
Finally
Now we know that, depending on the grindcereals, we can obtain various physicochemical 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 qualities. Having the necessary knowledge, we can achieve excellent indicators in the culinary business.
