Just as drinks are divided into health drinks, refreshing drinks, and sports drinks, flour is also divided into dumplings, bread flour, noodles, and so on. Does this distinction have any significance? How do we choose to face colored packaging?
Flour is obtained from the endosperm of wheat seeds (the peel removed at the time of grinding, the testa, and the tissue of the embryo is what is commonly referred to as bran), and the endosperm is a nutrient storage warehouse composed of starch and protein. Its job is in wheat seeds. Nutrition is provided at the time of germination, and "part-time" has been used as a human ration.
Although all come from the wheat endosperm, there is a big difference in the flour's taste of different wheat varieties. This is not a frank statement. The taste depends to a large extent on the content of protein (especially gluten) in wheat. To experience the toughness of wheat protein, it is known to try “glutenâ€, which is made from wheat protein after starch removal.
In general, wheat flour with high protein content is more elastic and suitable for breads with tough taste; wheat flour with low protein content is relatively loose and suitable for biscuits; wheat with moderate protein content is suitable for cooking. It is necessary to balance the noodles and supple noodles, taro, and dumplings. According to the amount of protein in flour, wheat is often divided into high-grade, medium-strength, and weak-branched categories. This is why we often see quality high-gluten wheat baking on the bread.
In addition to the above classification criteria, at present, durum wheat is commonly used internationally (if you pay attention to the packaging of imported Italian macaroni, you can see such a raw material logo) and soft wheat is divided. Although basically "hard grain" corresponds to "strong gluten" and "soft grain" corresponds to "weak gluten", there are still some differences from the above-mentioned standards for "strong, medium, and weak ribs". In this classification, the effect of starch is also taken into consideration. Durum wheat has a more intimate combination of starch and protein, and the milled flour has coarser particles and is easier to absorb water, making the noodles taste smoother; and softer Wheat's starch and protein are loosely bound together. The flour's fine particles and water absorption are weak. The baked biscuits taste crisp and natural.
By the way, some of the noodles are said to be made of wheat flour, a special kind of flour that has been refined in the center of wheat grains. This slogan is not very clever. Because the proteins of wheat endosperm are mainly concentrated in the outer aleurone layer, the core starch layer has very little protein content. The above also stated that the noodle ribs are proportional to the protein content. Doesn't the noodles made from "stuffed wheat flour" have chewy textures?
In general, the refinement of flour's function is not just marketing. Wait for you to choose flour for next time you make dumplings, toast or bake cookies.
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